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.
Ingredients
- 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
Prepare the Vegetables
- Wash and chop all vegetables into small pieces. This helps them cook evenly and blend well in filling.
Cook Onion and Garlic
- Melt butter in a large skillet. Add onion and garlic. Cook until soft and fragrant.
Add Vegetables
- Add carrots, green beans, peas, and corn. Stir well. Cook for a few minutes until slightly tender.
Add Flour
- Sprinkle flour over vegetables. Stir continuously. Cook for one minute to remove raw flour taste.
Add Liquid Slowly
- Pour in chicken broth slowly while stirring. Add milk or cream. Sauce will begin to thicken gently.
Season the Filling
- Add salt, pepper, thyme, and parsley. Stir well. Taste and adjust seasoning if needed.
Add Chicken
- Add cooked chicken to the skillet. Mix until chicken is fully coated with creamy sauce.
Prepare the Baking Dish
- Pour the filling into a greased baking dish. Spread evenly using a spoon.
Add the Crust
- Place pie crust or puff pastry over the filling. Seal edges gently and cut small slits on top.
Bake the Pot Pie
- Bake in a preheated oven at 180°C. Bake until crust is golden brown and filling bubbles.
Rest Before Serving
- Remove from oven and let rest for ten minutes. This helps filling set properly.
Notes
- 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.