Include in Print View:

Vegetable & Chicken Pot Pie

Vegetable & Chicken Pot Pie recipe image
This Vegetable & Chicken Pot Pie is the ultimate comfort food for a cozy dinner. It combines tender chunks of cooked chicken and thawed mixed vegetables with a rich, creamy sauce made from condensed soup and milk. The filling is seasoned with aromatic onion powder, dried thyme, and pepper for a savory depth. Topped with flaky biscuit dough cut into pieces, it bakes into a golden, crispy crust that contrasts beautifully with the smooth, hot filling underneath. It&# 226;ÂÂs a quick, easy weeknight meal that feels indulgent and satisfying. Perfect for serving to a family or a small gathering, this dish brings home-style warmth to the table without requiring hours of prep time.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 279.1
Dietary: Gluten-free
Description
This Vegetable & Chicken Pot Pie is the ultimate comfort food for a cozy dinner. It combines tender chunks of cooked chicken and thawed mixed vegetables with a rich, creamy sauce made from condensed soup and milk. The filling is seasoned with aromatic onion powder, dried thyme, and pepper for a savory depth. Topped with flaky biscuit dough cut into pieces, it bakes into a golden, crispy crust that contrasts beautifully with the smooth, hot filling underneath. It&# 226;ÂÂs a quick, easy weeknight meal that feels indulgent and satisfying. Perfect for serving to a family or a small gathering, this dish brings home-style warmth to the table without requiring hours of prep time.
Ingredients
  • 1 tablespoon Margarine or butter
  • 2 cup Chopped celery
  • 1 can Condensed cream of chicken
  • 1 can Cream of chicken soup (10 3/4 oz)
  • 1/2 cup Milk
  • 1/2 teaspoon Onion powder
  • 1/4 teaspoon Dried thyme leaves
  • 1/8 teaspoon Pepper
  • 1 package Frozen vegetables (16 oz), thawed (broccoli, cauliflower, carrots)
  • 1 1/2 cups Cooked, cubed chicken
  • 1 can Refrigerated flaky biscuits
Directions
  1. 1
    Preheat oven to 375ðF (191ðC).
  2. 2
    In a large skillet over medium-high heat, melt the margarine or butter.
  3. 3
    Add the chopped celery and cook until crisp-tender.
  4. 4
    Stir in the cream of chicken soup, milk, onion powder, thyme, and pepper; mix well.
  5. 5
    Add the thawed frozen vegetables and cubed chicken; stir to combine and heat through.
  6. 6
    Spoon the hot filling into a 12x8-inch baking dish.
  7. 7
    Separate the biscuit dough into 10 biscuits.
  8. 8
    Cut each biscuit into 4 pieces.
  9. 9
    Arrange the biscuit pieces over the hot filling.
  10. 10
    Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 279.1kcal
% Daily Value *
Total Fat 14.8g23%
Saturated Fat 4.1g21%
Cholesterol 89.0mg30%
Sodium 163.6mg7%
Total Carbohydrate 3.6g2%
Dietary Fiber 1.9g8%
Sugars 1.6g
Protein 27.9g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using fresh vegetables, sauté them with the celery until tender before adding the soup mixture.

You can substitute the cream of chicken soup with cream of mushroom for a different flavor profile.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Keywords: chicken pot pie, comfort food, easy dinner, creamy chicken, vegetable pie, biscuit topping, one pan meal, family friendly, quick recipe, savory pie, leftover chicken, frozen vegetables, thyme seasoning, flaky crust, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/vegetable-chicken-pot-pie/