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Veg-All Pot Pie

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A comforting homemade Veg-All Pot Pie filled with creamy chicken and mixed vegetables in a rich savory sauce, all baked under a flaky golden pie crust. This easy family-style dinner uses pantry ingredients for a hearty, cozy meal perfect for any night of the week.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Baked
  • Cuisine: American
  • Diet: Low Calorie

Ingredients

  • 1 can (29 ounces) Veg-All mixed vegetables, drained
  • 1 box refrigerated pie crusts, softened
  • 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

Instructions

  1. Preheat oven to 425°F (220°C) and prepare a 9-inch pie dish.
  2. Place one pie crust into the dish and press it into place.
  3. Melt butter in a skillet over medium heat and cook onion until softened.
  4. Stir in flour and cook for 1 minute to form a roux.
  5. Slowly whisk in chicken broth and milk until thick and creamy.
  6. Season with salt and pepper, then stir in vegetables and shredded chicken.
  7. Pour filling into the crust and smooth evenly.
  8. Cover with second crust, seal edges, and cut slits in the top.
  9. Bake for 30–35 minutes until golden and bubbling.
  10. Let rest 10 minutes before serving.

Notes

  • Let filling thicken well before adding to crust to avoid sogginess.
  • Rotisserie chicken works great for convenience.
  • Customize with extra vegetables like peas, carrots, or mushrooms.
  • Use puff pastry for a flakier topping variation.
  • Allow pie to rest before slicing for best structure.

Nutrition

Find it online: https://savorymomskitchen.com/veg-all-pot-pie/