Best Vegetable Chicken Pie Recipes

EASY CHICKEN AND VEGETABLE POT PIE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
• Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

CHICKEN AND FALL VEGETABLE POT PIE

Steps:

• Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
• Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
• Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.
• Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
• Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
• Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.

CHICKEN AND ROOT VEGETABLE POT PIE

Steps:

• Preheat the oven to 400°F.
• Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
• Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
• Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
• Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
• Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
• Place the hot ramekins on serving plates and enjoy.

CRUMBLY CHICKEN & MIXED VEGETABLE PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally. Finely slice the mushrooms and add them to the pan with the onions.
• When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a thick paste called a roux. Crumble the stock cube in and stir well. Continuously stir the roux over a low heat for 2 mins to cook out the flour. This stops the sauce from having a starchy taste.
• Slowly add the warm milk to the pan, stirring all the time. Once all the milk has been added, season with salt, pepper, nutmeg and mustard powder. Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy.
• When the sauce has thickened, add more milk or water as necessary to get the desired consistency, bring to the boil, then turn down to a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. Add your veg and pour into the pie dish.
• Put the pastry on a clean, floured surface. Make sure you also dust the rolling pin with flour. Roll out the pastry, trying not to make any tears. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish. It might be helpful to use the rolling pin to help you move the pastry. Trim off the pastry hanging over the edge of the dish. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern.
• Brush the top of the pie with beaten egg or milk. Make a small hole in the centre of the pastry top to allow the steam to escape. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like. Place the pie in the oven for 25 mins. It is ready when golden brown.

CHICKEN AND VEGETABLE CURRY PIE

Steps:

• Peel and dice all vegeatbles.
• Using a large saucepan, bring potatoes, sweet potatoes, pumpkin, carrots, onions and peas to boil in stock.
• Simmer until potatoes are tender.
• In a fry pan heat the oil. Add onions and cook until tender. Add flour and curry powder to onions and stir through.
• Add the onion mixture to the pot of vegetables and stir through. Mixture will start to thicken. Add chicken to pot and mix well.
• Place mixture into pie case and cover with puff pastry. Glaze with milk and egg mixture to make it brown and crispy.
• Cook for 15-20 minutes until golden brown.

CHICKEN AND VEGETABLE CASSEROLE WITH PUFF PASTRY (POT PIE)

Steps:

• In medium saucepan, combine broccoli, beans, corn, and celery, and add enough water to cover the vegetables (if using spinach instead of broccoli: cook seperately according to package directions so you can squeeze out the excess water; then combine with other veggies).
• Cover pan, and bring to a boil.
• Reduce heat to medium-low; simmer until vegetables are tender-crisp (8 minutes).
• Remove from heat and set aside.
• Preheat oven to 350°F.
• On a lightly floured surface, roll pastry out to a 12"x8" rectangle.
• Bake for 11-15 minutes on ungreased baking sheet; then set aside.
• Thin the cheese soup by mixing it with the milk.
• In large saucepan, melt butter over medium-high heat.
• Sauté chicken, garlic, onion, and mushrooms until onion and mushrooms are tender, stirring constantly (5 minutes).
• Stir in flour and seasonings, mixing well.
• Slowly pour in the chicken stock and cheese soup.
• Cook until mixture begins to boil.
• Cook 1 minute longer, stirring constantly.
• Stir in vegetables; cook until heated through.
• Pour mixture into 12"x8" casserole dish.
• Layer sliced cheese on top.
• Top with hot puff pastry.
• Bake until top is golden-brown (5 minutes).

GLUTEN-FREE CHICKEN AND VEGETABLE POT PIE

Steps:

• Heat oven to 350°F. In 3-quart saucepan, heat chowder, vegetables and chicken over medium heat just until hot. Spoon into ungreased 2-quart casserole or baking dish.
• In small bowl, stir Bisquick mix, milk, egg, butter and parsley with fork until blended. Drop mixture by spoonfuls over chicken mixture.
• Bake uncovered 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

VEGETABLE CHICKEN PIE

Steps:

• In a bowl, combine the first seven ingredients. Transfer into two greased 12-oz. baking dishes. For topping, in a bowl, combine the flour, buttermilk, butter and pepper (batter will be thin). Spoon evenly over each dish; spread to cover top. Spritz each casserole with butter-flavored spray; sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is firm.

SPICY CHICKEN KORMA & VEGETABLE PIE OR PIES

Steps:

• Place onon and chilli in a microwave safe jug with the curry paste and butter.
• Cover and microwave on high for 3 minutes.
• Add the vegetables and stir well, microwave for another 2 minutes.
• Stir in the flour, microwave for another 2 minutes and then stir in the coconut milk.
• Microwave for another one minute or until thick.
• Stir in the water chestnuts, chicken and coriander and allow to coool.
• Line pie trays with pastry, and fill pastry cases with cooled filling.
• Make a lid for each pie out of pastry and secure to the top of each pie gently pressing the edges together.
• At this stage you can glaze the pie tops with milk or egg wash if you like to help them brown.
• Bake at 180.C for approx 40 mins or until pastry is firm and golden brown.
• Wait for them to cool slightly before turning out. Enjoy!

CLASSIC VEGETABLE & CHICKEN POT PIE RECIPE - (4.1/5)

Steps:

• Preheat oven to 375°F. In medium mixing bowl, combine first mixed vegetables, chicken, soup, thyme, and pepper. Mix well to combine. Fit one pie crust into 9-inch pie pan. Pour vegetable and chicken mixture into pie crust. Top with remaining crust, crimp edges to seal, and prick top with fork. Bake for 50 to 60 minutes (on lower rack) or until crust is golden brown and filling is hot. Allow pie to cool slightly before cutting into wedges to serve.

TERIYAKI CHICKEN AND GINGERED VEGETABLE POT PIE

Steps:

• In a 4-quart saucepan or Dutch oven, melt the butter over medium heat and add the flour. Cook, whisking, until the mixture is combined and the raw flour taste is gone, about 2 minutes.
• Meanwhile, whisk the bouillon cube into the hot chicken stock until combined. Add the stock mixture to the roux in the saucepan, then add the cream. Add the ginger and bring to a simmer, whisking. Cook for 5 minutes. Lower the heat, add the peas and onions, chicken and parsley and season with salt and pepper. Heat until just warmed. Transfer the mixture to a 2-quart ovenproof saucepan or heatproof ramekin. Let cool to room temperature.
• Preheat the oven to 400 degrees F. Let the puff pastry thaw just until you can work with it.
• Cut the pastry into a circle 1 inch wider than the width of the saucepan or ramekin and poke a few holes in it with a fork. Brush the top 1 inch of the outside of the saucepan or ramekin with half of the egg wash. Place the pastry over top and crimp the edges with your fingers so it sticks. Brush the top of the pastry with the remaining egg wash.
• Bake the pot pie until the top is golden brown, 25 to 35 minutes.

GARDEN VEGETABLE CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Remove pie crust from box; set aside.
• In 3-quart saucepan, melt butter, stirring constantly. Stir in flour. Cook, stirring constantly, until smooth and bubbly. Stir in soup, vegetables, chicken and thyme. Heat over high heat, stirring frequently, until mixture is hot and bubbly. Pour into ungreased 2-quart casserole.
• Unroll pie crust and place over top of casserole. Roll up outer 1-inch edge of crust so rolled crust edge fits inside edge of casserole; press crust lightly onto soup mixture. Cut several slits in crust to allow steam to escape.
• Bake 30 to 35 minutes or until crust is golden brown. Let stand 10 minutes before serving.

CHICKEN-VEGETABLE POT PIE SOUP

Steps:

• Heat oven to 400°F. Cut 6 rounds from puff pastry with 3-inch round cutter. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until puffed and golden brown. Keep warm.
• While pastry is baking, in 4 1/2- to 5-quart Dutch oven, melt butter over medium-high heat. Add potatoes, celery, carrot and onion; cook 5 to 6 minutes, stirring frequently, until onion is softened.
• Beat broth, flour, poultry seasoning, salt and pepper into potato mixture with wire whisk. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
• Stir remaining ingredients into soup. Cover; cook 5 to 6 minutes, stirring occasionally, until chicken and peas are hot. Ladle soup into bowls; top each serving with pastry.

FRESH VEGETABLE, HERBS, CHICKEN POT PIE

Steps:

• Heat butter over low heat until melted.
• Blend in flour, pinch salt and pepper.
• Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat.
• Stir in broth and milk.
• Heat to boiling; stirring constantly. Stir one minute until thick.
• Sauté onions, mushrooms, carrots, leeks, broccoli, and celery in 2 tablespoons of olive oil with the ginger and garlic.
• Sauté until carrots are tender; mix in herbs in flour. Reserve.
• Line pie plate with Tenderflake prepared bottom crust.
• Pour in filling; top with shredded smoked Gouda cheese.
• Top with top crust. Cut slits in center to vent. Flute edges.
• Cook uncovered in 425 degree Fahrenheit oven until crust is brown, approximately 35 to 40 minutes.
• Let stand 10 minutes before serving.

CHICKEN AND VEGETABLE POT PIE - FROM REAL SIMPLE

Steps:

• 1. Heat oven to 400 drgrees. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred. 2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. 3. Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2 to 2 quart baking dish. 4. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

CHICKEN AND GARDEN VEGETABLE PIE

Steps:

• For filling: 1. Bring stock and 2 cups water to boil in heavy, large saucepan. 2. Add chicken; simmer until tender, 10 minutes. Transfer chicken to plate using slotted spoon. Cut chicken into 1-inch pieces. 3. Add potatoes to stock; simmer until tender, 10 minutes. Transfer potatoes to bowl using slotted spoon. 4. Add carrots to stock mixture; cook until tender, 15 minutes. Using slotted spoon, add carrots to potatoes. 5. Add broccoli to stock mixture; cook until crisp-tender, 3 minutes. Using slotted spoon, add broccoli to potatoes and carrots. 6. Boil stock mixture until reduced to 2 cups. 7. Melt butter in heavy, large saucepan over medium heat. Add onions and saute until tender, about 8 minutes. Add flour and stir until golden, about 2 minutes. Gradually whisk in stock mixture. Mix in milk and thyme. Cook until thickened to sauce consistency, stirring frequently, about 10 minutes. Add chicken and vegetables to sauce. Season to taste with salt and pepper. (Filling can be prepared one day ahead. Refrigerate. Bring to simmer before using.) For crusts: 1. Preheat over to 425F. 2. Line each of two 9-inch deep-dish glass pie dishes with crust, following package directions; trim edges. Line crusts with tin foil and fill with dried beans or pie weights. Bake 10 minutes. 3. Remove foil and beans. Continue baking crusts until light golden, about 10 minutes. Remove from over. Maintain over temperature. 4. Divide filling between crusts. Cover each pie with 1 crust and gently crimp edges to seal. Cut 4 small holes in top of each crust. Brush crusts with egg glaze. 5. Bake until golden, about 25 minutes.

RUSTIC CHICKEN VEGETABLE PIE

Steps:

• An hour or so before ready to make your potpie, put the frozen vegetables in a small collander to defrost. You can also use a combination of frozen corn, peas, lima beans, green beans, carrots or whatever you like, in place of bagged mixed vegetables.
• If roasting your own chicken, allow time to cook it and for it to cool enough to handle. I cooked mine in a counter-top oven for about an hour at 325 degrees until skin was crispy and juices ran clear. Remove the skin, take meat from the bone and chop in bite-size pieces. If using left-over chicken or rotisserie from the store, I would guess about 2 cups rough chopped will be enough.
• Pre-heat your oven to 350 degrees. Put the butter in a saucepan over medium heat. When the butter is melted, add the flour and stir constantly for a couple minutes to make a roux. Gradually whisk in the milk and stir until thickened. NOTE: My measurements for this are approximate; the roux and milk should make a thick white sauce so that it will not run when the finished potpie is cut.
• Add the defrosted vegetables, chopped chicken and poultry seasoning. Stir to combine, taste and add salt and pepper to your liking.
• Using a non-stick baking sheet, unroll the dough directly on it. Spoon the filling mixture on the dough and spread to about 2" from the edge. Now spread the prepared mashed potatoes on top of the filling.
• Lift up the edge of the pie crust and roll over the edge of the filling, crimping it as you go around so that it lays flat. Beat the egg and brush the crust edge liberally with it for a beautiful, golden and shiny appearance.
• Put in the preheated oven and bake until golden, about 30 minutes. Put the grated cheese over the exposed potatoes for the last 5-10 minutes for melting. Cool for a few minutes before cutting to serve.