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Veggie-Loaded Chicken Pot Pie: 1 Incredible Family Meal

Veggie-Loaded Chicken Pot Pie
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Enjoy a comforting and hearty Veggie-Loaded Chicken Pot Pie, packed with tender chicken and a medley of fresh vegetables in a creamy sauce, all encased in a flaky, golden crust. It’s a perfect family dinner that’s both satisfying and nourishing.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup chopped yellow onion
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 2 refrigerated pie crusts

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
  3. Add butter to the same skillet. Once melted, stir in chopped onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.
  4. Sprinkle flour over the vegetables and stir to combine. Cook for 1 minute, stirring constantly.
  5. Gradually whisk in chicken broth and milk. Bring to a simmer, stirring until the sauce thickens.
  6. Stir in salt, pepper, thyme, and garlic powder.
  7. Return the cooked chicken to the skillet. Add frozen peas and corn. Stir to combine and heat through.
  8. Pour the chicken and vegetable mixture into one of the pie crusts.
  9. Place the second pie crust over the filling. Crimp the edges to seal and cut a few slits in the top crust to allow steam to escape.
  10. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  11. Let stand for 10 minutes before serving.

Notes

  • For an extra rich flavor, you can use half-and-half instead of milk.
  • Feel free to add other favorite vegetables like mushrooms, green beans, or potatoes.
  • Ensure the filling is fully cooled before adding to the pie crust for best results.

Nutrition

Find it online: https://whiskdaily.com/veggie-loaded-chicken-pot-pie/