Veggie Loaded Chicken Pot Pie Recipe

The Veggie Loaded Chicken Pot Pie Recipe is warm, comforting, and full of flavor. It combines tender chicken, colorful vegetables and a creamy sauce inside a flaky crust. This dish is perfect for family dinners, cozy evenings or special gatherings.

It is filling but still feels fresh because of all the vegetables. If you want to learn How to make Veggie Loaded Chicken Pot Pie at home, this guide will help you. You will also discover the best Ingredients for Veggie Loaded Chicken Pot Pie and easy tips for perfect results every time.

The Secret Behind This Delicious

The secret behind this dish is balance. The chicken should be juicy, not dry. The vegetables should be tender but still slightly firm. A creamy sauce brings everything together without feeling heavy.

Using a mix of fresh vegetables adds color, texture and nutrition. Seasoning is also very important. Simple herbs, salt, and pepper create a comforting flavor. A golden, flaky crust on top seals everything in and makes each bite rich and satisfying.

Recipe Card Info

• Recipe Name: Veggie Loaded Chicken Pot Pie
• Servings: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Course: Main Course
• Cuisine: American
• Calories: 450 kcal per serving

Equipment List

• Large skillet
• Mixing bowl
• Wooden spoon
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Baking dish
• Rolling pin

Ingredients You Need for Veggie Loaded Chicken Pot Pie

• Cooked chicken breast, shredded or diced
• Carrots, chopped
• Green peas
• Corn kernels
• Green beans, chopped
• Onion, finely chopped
• Garlic, minced
• Unsalted butter
• All-purpose flour
• Chicken broth
• Milk or cream
• Salt
• Black pepper
• Dried thyme
• Dried parsley
• Pie crust or puff pastry

Instructions

1. Prepare the Vegetables

Wash and chop all vegetables into small pieces. This helps them cook evenly and blend well in filling.

2. Cook Onion and Garlic

Melt butter in a large skillet. Add onion and garlic. Cook until soft and fragrant.

3. Add Vegetables

Add carrots, green beans, peas, and corn. Stir well. Cook for a few minutes until slightly tender.

4. Add Flour

Sprinkle flour over vegetables. Stir continuously. Cook for one minute to remove raw flour taste.

5. Add Liquid Slowly

Pour in chicken broth slowly while stirring. Add milk or cream. Sauce will begin to thicken gently.

6. Season the Filling

Add salt, pepper, thyme, and parsley. Stir well. Taste and adjust seasoning if needed.

7. Add Chicken

Add cooked chicken to the skillet. Mix until chicken is fully coated with creamy sauce.

8. Prepare the Baking Dish

Pour the filling into a greased baking dish. Spread evenly using a spoon.

9. Add the Crust

Place pie crust or puff pastry over the filling. Seal edges gently and cut small slits on top.

10. Bake the Pot Pie

Bake in a preheated oven at 180°C. Bake until crust is golden brown and filling bubbles.

11. Rest Before Serving

Remove from oven and let rest for ten minutes. This helps filling set properly.

Expert Tips & Variations

• Use rotisserie chicken to save time and add flavor.
• Add mushrooms for extra depth and earthiness.
• Use low-fat milk for a lighter sauce.
• Add potatoes for a heartier pie.
• Use puff pastry for extra flaky topping.
• Add a pinch of nutmeg for warmth.
• Brush crust with egg wash for golden color.

Nutrition Information

Nutrient	Amount per Serving
Calories	450 kcal
Protein	28 g
Fat	25 g
Carbohydrates	30 g
Fiber	5 g
Sodium	680 mg

Serving Suggestions

Veggie Loaded Chicken Pot Pie is best served warm. It works well as a complete meal on its own. You can serve it with a simple green salad for freshness. Steamed broccoli or roasted vegetables also pair nicely. For special occasions, serve with crusty bread on the side. This dish is great for family dinners and meal sharing.

Storage & Reheating Tips

Store leftover pot pie in an airtight container in the refrigerator for up to three days. For longer storage, freeze individual portions tightly wrapped. To reheat, bake in the oven at low heat until warmed through. You can also microwave single portions, but the crust may soften slightly. Always reheat until hot inside.

FAQs about Veggie Loaded Chicken Pot Pie Recipe

Can I make Veggie Loaded Chicken Pot Pie ahead of time?

Yes, you can prepare the filling one day ahead and store it in the fridge. Assemble and bake when ready.

Can I use frozen vegetables instead of fresh ones?

Yes, frozen vegetables work well. Thaw them first and drain excess water to avoid watery filling.

What crust works best for this recipe?

Both pie crust and puff pastry work great. Puff pastry gives a lighter, flakier texture.

How do I prevent a soggy bottom crust?

Bake the pie on the lower oven rack. Let filling cool slightly before adding crust.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and plant-based milk. The filling will still be creamy and tasty.

Conclusion

This Veggie Loaded Chicken Pot Pie Recipe is comforting, nourishing, and easy to make. It combines protein, vegetables, and creamy sauce in one delicious dish. Perfect for busy weeknights or relaxed weekends.

Now you know How to make Veggie Loaded Chicken Pot Pie step by step with confidence. Using fresh Ingredients for Veggie Loaded Chicken Pot Pie makes the flavor even better. Try this recipe once, and it will quickly become a family favorite you return to again and again.