Chicken Pot Pie with Mixed Vegetables

Introduction

You mix two canned soups with mixed vegetables and shredded chicken, seal it between two pie crusts, and bake until the top is golden brown. The filling stays creamy without extra prep, so this works well for a weeknight dinner, a make-ahead lunch, or a simple freezer meal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 5

Ingredients

• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can mixed vegetables
• 1 can white chunk chicken
• 2 frozen pie crusts, thawed

Instructions

1. Mix soup, vegetables, and chicken in a large bowl.
2. Pour mixture into one of the pie crusts
3. Cover with other pie crust and press around edges to seal.
4. Cut several small slits in top of pie.
5. Bake at 375 °F for 30-40 minutes or until golden brown.

Variations

• Replace the can mixed vegetables with the same amount of frozen peas, carrots, and corn if you want the vegetables to stay firmer and less soft.
• Swap the cream of mushroom soup for another can of cream of celery soup if you want a lighter, less earthy filling.
• Use cooked shredded turkey instead of the chicken for the same texture with a slightly fuller flavor.
• Add 1/2 teaspoon dried thyme to the filling mixture if you want a more classic pot pie flavor without changing the texture.
• Brush the top pie crust with beaten egg before baking if you want deeper browning and a shinier finish.

Tips for Success

• Drain the mixed vegetables well before mixing so the filling does not turn thin.
• Keep the pie crusts cold but pliable; if they get too warm, they are harder to seal cleanly around the edges.
• Press the top and bottom crusts together firmly so the filling does not leak out as it bakes.
• Cut enough slits in the top crust to vent steam; if you skip this, the top crust can crack unevenly.
• Pull the pie when the crust is golden brown and you can see the filling bubbling through the slits.

Storage and Reheating

Store cooled pie covered tightly in the pie plate or transfer slices to an airtight container. It keeps in the fridge for up to 4 days.

For longer storage, wrap the baked and cooled pie tightly in plastic wrap and foil, or freeze slices in airtight containers. Freeze for up to 2 months.

Reheat slices in a 350 °F oven for 15 to 20 minutes, or until hot in the center. You can microwave individual slices for 1 to 2 minutes, but the crust will soften; the oven gives a better texture.

FAQ

Can you use fresh or frozen vegetables instead of canned mixed vegetables?

Yes. Use about 1 1/2 cups, and if you use fresh vegetables, cook them briefly first so they soften by the time the crust is done.

Can you make this pie ahead of time?

Yes. Assemble the pie, cover it, and refrigerate it for up to 24 hours before baking.

How do you keep the bottom crust from getting soggy?

Drain the vegetables well and avoid overfilling the crust. Baking until the filling is bubbling also helps the bottom crust set properly.

Can you use turkey instead of chicken?

Yes. Cooked shredded turkey works the same way and fits the same bake time and assembly.