Chicken vegetable pot pie recipe

Photo by Diane M. Lilly, 2022.

It’s January. It’s cold and dreary…and I’ve discovered the concept of hygge, of making my life more meaningful, of creating a deliberate sense of coziness and joy. So what else to do but cook some comfort food? There’s no better way to cozy up on a wintry day than to fill your belly with warm, delicious comfort food. ​

Winter is the perfect time to make soups, casseroles, stews, pot roasts, potpies, and many other one-dish meals. I love these meals because, even though they can be labor intensive (compared to box, frozen, or canned goods), they will last for two to three days. (Well, that’s the idea anyhow.) That’s two to three days of deliciousness with no cooking…for an hour of your time! That’s a good tradeoff, don’t you think?!

One of my family’s favorite dishes is chicken pot pie. I found this delicious recipe a couple of years back on allrecipes.com, and I gave it a few tweaks to make it my own, namely adding the cooked chicken. It goes over well every time and has become a staple meal in my household. We are a family of five (me, my husband, and my three grown sons), so I always double the recipe and bulk it up with extra cream of potato soup and cooked chicken. The mixed veggies are typically a combination of corn, peas, green beans, carrots, broccoli, cauliflower, or carrots (whichever is readily available or on sale).

Photo by Diane M. Lilly, 2022.

I’ll leave the link to the original recipe below, along with my “adjusted” version…Let me know in the comments whether you’ve ever tried a similar recipe or if you have any tips to make this recipe better!

My Chicken Vegetable Pot Pie


Ingredients:

1 lb (approx.) chicken breast or tenderloins
(2) 10.75 oz cans cream of potato soup
2-3 bags of frozen mixed vegetables
1 cup of milk
Splash of Worcestershire or soy sauce
Dried thyme (to taste, I use approx. 3/4 tsp)
Ground black pepper (to taste, I use approx. 3/4 tsp)
4 frozen pie crusts, partially thawed
2 eggs, lightly beaten

Cook chicken breasts for 25-30 minutes at 375 degrees F. Shred cooked chicken.

Combine mixed vegetables, soup, Worcestershire sauce, milk, thyme, pepper, and the cooked chicken pieces in a large bowl. Mix well.

Photo by Diane M. Lilly, 2022.

Photo by Diane M. Lilly, 2022.

Photo by Diane M. Lilly, 2022.

Photo by Diane M. Lilly, 2022.

Photo by Diane M. Lilly, 2022.

Photo by Diane M. Lilly, 2022.

Pour half of the mixture into one pie crust and the other half into a second crust. Top each with an empty pie crust with an X carved into the top for venting steam. Squeeze the edges of top and bottom pie crusts together to create a seal. Brush each pie top crust with beaten egg.

Photo by Diane M. Lilly, 2022.

Photo by Diane M. Lilly, 2022.

Place two pies onto baking sheets and bake in the oven for about 40 minutes at 375 degrees F.

Bon appetit!

Photo by Diane M. Lilly, 2022.

Photo by Diane M. Lilly, 2022.

Original link to Vegetable Pot Pie
​https://www.allrecipes.com/recipe/13884/easy-vegetable-pot-pie/ 


Feel free to share your versions (or any tips to improve the recipe) below!

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Related blogs you may want to read:
Potato Soup Recipe
Tuna Noodle Casserole Recipe

This article may contain a few items or commercial mentions, but I only used them for demonstration purposes only. I am not endorsing any particular product or receiving any monetary gain for this blog.