Chicken Pot Pie with Frozen Vegetables
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8
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Calories
503 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie with Frozen Vegetables
Description
Chicken Pot Pie with Frozen Vegetables features a filling created by thickening chicken stock with butter and flour, enhanced by poultry seasoning and half and half to achieve a smooth, creamy texture. The stew blend vegetables add a mix of tender textures and flavors alongside cooked chicken, blending into a savory gravy. The filling is encased in a double pie crust, which is brushed with an egg wash for a blush of golden color and sprinkled with salt and pepper for extra taste. Baking the pie until golden brown ensures a flaky crust and a hot, bubbling filling beneath.
The filling's creaminess and mix of vegetables make this pot pie comforting and filling. It's suitable as a main dish during lunch or dinner, particularly in cooler seasons. The poultry seasoning and use of frozen vegetables simplify preparation without sacrificing flavor or texture.
To prepare, the recipe advises caution such as not overmixing the gravy to preserve its consistency, using cold butter in the crust for flakiness, and allowing the filling to cool slightly before adding the top crust to avoid sogginess. Baking on a sheet tray helps capture drips, and rotating the pie during baking promotes even browning. Covering crust edges with foil can prevent over-browning if necessary.
Ingredients
- 1 double pie crust recipe or use refrigerated pie crusts.
- 4 cups chicken stock
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 tablespoons half and half
- 1/2 teaspoon poultry seasoning
- 4 cups chicken cooked
- 1 package stew blend vegetables Birdseye Recipe Ready brand or 16 ounces vegetables of your choice
- 1 egg beaten with 1 tablespoon water, for egg wash
Instructions
- Preheat oven to 375.
- Prepare the sauce for the pot pie by placing the butter and flour in a medium-sized saucepan over medium-high heat. Stir the butter and flour together and cook until it begins to become fragrant like pie crust.
- Add in 1 cup of chicken stock and poultry seasoning stir until this becomes thick. Add in half of the remaining stock, the half and half, and stir until the gravy becomes thick. Add in remaining stock. Place cooked chicken and vegetables into the pan and stir to blend.
- Place one crust in the bottom of a 2-quart casserole dish.
- Spoon filling into the 2-quart casserole dish, and then top with the remaining pie crust. Brush egg wash over the top of the crust, and sprinkle with kosher salt and fresh cracked pepper. Cut two or three slits in the top of the crust to let some of the steam come out of the pie.
- Bake for about 1 hour or until the top is golden brown and the inside is bubbling hot.
Notes
- Use cold butter in the crust for enhanced flakiness.
- Avoid overmixing the gravy to maintain proper thickness.
- Let the filling cool slightly before placing the top crust to prevent soggy pastry.
- Place the pie on a baking sheet to catch any drips during baking.
- Rotate the pie halfway through baking for even browning.
- Cover crust edges with foil if they brown too quickly to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 483mg | 20% |
| Potassium | 402mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2005IU | 40% |
| Vitamin C | 4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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