This comforting Veg-All Pot Pie is a classic family-style dinner filled with tender vegetables, creamy sauce, and flaky pie crust. Made with convenient canned mixed vegetables and cooked chicken, this recipe comes together quickly while still delivering a homemade flavor that feels warm and satisfying. It’s the perfect meal for busy weeknights, cozy weekends, or whenever you need a hearty dish everyone will enjoy.

Why You’ll Love This Recipe

• Easy to prepare with simple pantry ingredients
• Creamy and comforting filling with a flaky golden crust
• Great way to use leftover cooked chicken
• Perfect for family dinners and meal prep
• Budget-friendly and filling
• Customizable with your favorite vegetables and seasonings
• Ready in about an hour with minimal effort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (29 ounces) Veg-All mixed vegetables, drained

1 box refrigerated pie crusts, softened according to package directions

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 3/4 cups chicken broth

1/2 cup milk

2 1/2 cups cooked shredded chicken

Directions

Preheat your oven to 425°F (220°C). Lightly grease a 9-inch pie dish or baking pan.

Remove one pie crust from the package and gently place it into the prepared pie dish. Press it carefully into the bottom and sides of the dish.

In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 3 to 4 minutes until softened and fragrant.

Sprinkle the flour over the onions and butter mixture. Stir constantly for about 1 minute to form a smooth roux.

Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the milk and continue stirring until the sauce becomes thick and creamy, about 5 minutes.

Season the mixture with salt and black pepper. Stir in the drained Veg-All mixed vegetables and shredded cooked chicken. Mix well until everything is evenly coated in the creamy sauce.

Pour the filling into the prepared pie crust and spread it evenly.

Place the second pie crust over the top of the filling. Trim any excess dough and crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape during baking.

Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling around the edges.

Remove the pot pie from the oven and allow it to rest for about 10 minutes before slicing and serving.

Servings and timing

Servings: 6 servings

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Variations

For a richer flavor, substitute part of the milk with heavy cream.

Add extra vegetables such as peas, carrots, potatoes, or mushrooms for more texture and color.

Use turkey instead of chicken for a delicious holiday-inspired version.

Season the filling with garlic powder, thyme, rosemary, or parsley for added flavor.

Top the pie with puff pastry instead of traditional pie crust for a buttery and flaky finish.

For a lighter option, use low-fat milk and reduced-sodium chicken broth.

Storage/Reheating

Store leftover pot pie covered in the refrigerator for up to 4 days.

To freeze, wrap the baked pie tightly in plastic wrap and aluminum foil. Freeze for up to 2 months.

Reheat individual portions in the microwave for 2 to 3 minutes or until heated through.

For the best crust texture, reheat in a 350°F oven for about 15 to 20 minutes.

If reheating from frozen, thaw overnight in the refrigerator before warming in the oven.

FAQs

Can I make this pot pie ahead of time?

Yes, you can assemble the pie a day in advance and keep it refrigerated until ready to bake.

Can I use homemade pie crust?

Absolutely. Homemade pie crust works wonderfully and gives the dish an even more homemade taste.

What type of chicken works best?

Cooked shredded rotisserie chicken, baked chicken breast, or leftover roasted chicken all work well.

Can I make this recipe without chicken?

Yes, simply leave out the chicken for a vegetable pot pie version.

How do I keep the bottom crust from getting soggy?

Make sure the filling is thick before adding it to the crust, and avoid adding excess liquid.

Can I freeze the unbaked pot pie?

Yes, assemble the pie and freeze it before baking. Bake directly from frozen, adding extra baking time.

What can I serve with pot pie?

A simple green salad, roasted vegetables, or mashed potatoes pair nicely with this dish.

Can I use fresh vegetables instead of canned?

Yes, fresh vegetables can be used, but they should be cooked until tender before adding to the filling.

Why is my filling too runny?

The sauce may not have thickened enough before baking. Simmer it longer while stirring until creamy.

How do I know when the pot pie is done?

The crust should be golden brown and the filling should be bubbling through the slits in the top crust.

Conclusion

Veg-All Pot Pie is a timeless comfort food recipe that combines creamy filling, tender chicken, mixed vegetables, and flaky pie crust into one satisfying meal. It’s simple to prepare, perfect for feeding a family, and easy to customize with your favorite ingredients. Whether served fresh from the oven on a chilly evening or reheated for leftovers the next day, this hearty pot pie is sure to become a favorite at your dinner table.

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