Veg All Chicken Pot Pie
Savor the comforting flavors of this easy Veg-All Chicken Pot Pie, a homestyle classic that combines tender chicken, mixed vegetables, and a creamy, savory filling all wrapped up in a flaky, golden-brown pie crust. Perfect for busy weeknights or cozy family dinners, this recipe uses pantry staples like Veg-All mixed vegetables and cream of chicken soup to cut down prep time without sacrificing taste. The blend of onion and garlic powder adds just the right amount of seasoning, while the optional egg wash gives the crust a beautiful golden finish. Ready in just an hour, this hearty dish serves six and pairs wonderfully with a crisp green salad or warm dinner rolls for a complete, satisfying meal.
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Recipe Information
Ingredients
- 2 cups Cooked chicken, shredded or diced
- 2 cups Veg-All mixed vegetables (drained)
- 1 can (10.5 oz) Cream of chicken soup
- 0.5 cups Milk
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 package Refrigerated pie crusts (2 crusts, top and bottom)
- 1 large Egg (for egg wash, optional)
- 1 tablespoon Water (for egg wash, optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked chicken, Veg-All mixed vegetables, cream of chicken soup, milk, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until well combined.
Unroll one of the refrigerated pie crusts and lay it into a 9-inch pie dish, pressing it firmly against the bottom and sides of the dish.
Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
Unroll the second pie crust and lay it over the top of the filling. Pinch the edges of the top and bottom pie crusts together to seal them. Trim any excess crust if needed.
Using a sharp knife, cut a few small slits into the top crust to allow steam to escape during baking.
If using an egg wash for a golden crust, whisk together the egg and water in a small bowl, then brush it lightly over the top crust.
Place the pie on a baking sheet to catch any potential drips, then bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for 5-10 minutes before serving.
Slice and enjoy your Veg-All Chicken Pot Pie!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 825 mg | 36% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.3 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 404 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
