Unlock Flavorful Memories: Easy Chicken Pot Pie Recipe Using Canned Vegetables For A Nostalgic And Delicious Dish

Chicken pot pie is a classic comfort food dish that is perfect for a cold winter day. This chicken pot pie recipe with canned vegetables is a quick and easy way to make this comforting dish. Canned vegetables are a great way to save time and money, and they still provide the same nutrients as fresh vegetables.

Ingredients:

• 1 cup chopped onion
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried parsley
• 1 can (10.75 ounces) cream of chicken soup
• 1 can (10.75 ounces) cream of celery soup
• 1 can (10.75 ounces) cream of mushroom soup
• 1 cup frozen peas and carrots
• 1 cup cooked chicken, shredded
• 1 cup canned corn, drained
• 1 cup canned green beans, drained
• 1 sheet puff pastry, thawed

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, melt butter over medium heat. Add onion and cook until softened.
3. Stir in flour, salt, pepper, garlic powder, thyme, sage, marjoram, and parsley. Cook for 1 minute, or until mixture is golden brown.
4. Gradually stir in cream of chicken soup, cream of celery soup, and cream of mushroom soup. Bring to a simmer and cook for 5 minutes, or until mixture has thickened.
5. Stir in peas and carrots, chicken, corn, and green beans.
6. Pour mixture into a 9-inch pie plate.
7. Unfold puff pastry sheet and place over filling. Trim edges and crimp to seal.
8. Bake for 30 minutes, or until crust is golden brown and filling is bubbly.
9. Let cool for 10 minutes before serving.

Tips:

• For a creamier filling, use half-and-half instead of milk.
• Add a cup of shredded cheddar cheese to the filling for a cheesy chicken pot pie.
• If you don’t have puff pastry, you can use a pie crust mix or a refrigerated pie crust.
• Leftover chicken pot pie can be stored in the refrigerator for up to 3 days.

Serving Suggestions:

• Serve chicken pot pie with a side of mashed potatoes, green beans, or a salad.
• Top chicken pot pie with a dollop of sour cream or gravy.
• For a fun twist, try serving chicken pot pie in individual ramekins.

Variations:

• Use different types of canned vegetables, such as diced tomatoes, mixed vegetables, or corn and black beans.
• Add a cup of cooked rice or quinoa to the filling for a heartier pot pie.
• Top the pot pie with a mixture of bread crumbs and grated Parmesan cheese before baking.
• For a vegetarian pot pie, omit the chicken and add more vegetables.

Storage:

• Chicken pot pie can be stored in the refrigerator for up to 3 days.
• Chicken pot pie can be frozen for up to 2 months. To freeze, wrap the pot pie tightly in plastic wrap and then aluminum foil. When ready to serve, thaw the pot pie overnight in the refrigerator or at room temperature for several hours.

The Ending: A Comforting Dish for Any Occasion

This chicken pot pie recipe with canned vegetables is a quick and easy way to make a comforting and delicious meal. It’s perfect for a weeknight dinner or a special occasion. So next time you’re looking for a comforting and delicious meal, give this chicken pot pie recipe a try.

What People Want to Know

1. Can I use fresh vegetables instead of canned vegetables?

Yes, you can use fresh vegetables instead of canned vegetables. However, you will need to cook the fresh vegetables before adding them to the pot pie filling.

2. What kind of chicken can I use in this recipe?

You can use any type of cooked chicken in this recipe. Rotisserie chicken, leftover chicken, or even canned chicken can be used.

3. Can I use a different type of pastry for the crust?

Yes, you can use a different type of pastry for the crust. Pie crust mix, refrigerated pie crust, or even puff pastry can be used.

4. How can I make this recipe vegetarian?

To make this recipe vegetarian, omit the chicken and add more vegetables. You can also add a cup of cooked rice or quinoa to the filling for a heartier pot pie.

5. Can I freeze this chicken pot pie?

Yes, you can freeze this chicken pot pie. Wrap the pot pie tightly in plastic wrap and then aluminum foil. When ready to serve, thaw the pot pie overnight in the refrigerator or at room temperature for several hours.