Looking for a dish that’s the epitome of comfort food? This Chicken Pot Pie with Lots of Veggies is a delightful twist on a family classic. We’ve loaded it up with more vegetables than meat for a modern, healthier take on this savory pie. It’s the perfect recipe for a satisfying and nourishing lunch or dinner that will warm you from the inside out.
Ingredients:
- 2 tablespoons olive oil
- 3 medium leeks (use both the white and light green parts), roughly chopped
- 2 medium celery stalks, coarsely chopped
- 2 large carrots, cut into thick rounds
- 1 large red potato, cut into bite-sized chunks
- 1 cup (approximately 250ml) thickly sliced cremini or button mushrooms
- 3 tablespoons all-purpose flour
- ½ teaspoon dried thyme
- ¼ teaspoon salt (or to taste)
- 1 ¾ cups (400ml) low-sodium chicken broth
- 1 ½ cups (approximately 250g) cooked chicken, cut into bite-sized pieces
- 1 cup (approximately 250ml) fresh or frozen green peas
- One package (approximately 13-14 ounces or 370-400g) ready-made puff pastry or shortcrust pastry (suitable for a 9-inch/23cm pie dish)
- 1 egg + 1 tablespoon milk, for egg wash
Preparation:
- Warm the olive oil in a large pot or Dutch oven over medium heat. Add the chopped leeks, celery, carrots, and potato. Cook, stirring occasionally, for about 5 minutes until the vegetables start to soften slightly. Add the sliced mushrooms and cook for another 5 minutes.
- Sprinkle in the flour, dried thyme, and salt. Stir well to coat the vegetables evenly. Gradually pour in the chicken broth, increase the heat to medium-high, and cook for another 2 minutes, stirring constantly, until the filling thickens.
- Stir in the cooked chicken pieces and the green peas. Mix everything together thoroughly. Transfer the mixture to a 9-inch (23-25cm) deep pie dish or oven-safe casserole dish.
- Allow the filling to cool to room temperature. This step is important to prevent the pastry from shrinking during baking.
- Preheat your oven to 400°F (200°C). Unroll your pastry sheet on a lightly floured surface. Carefully place the pastry over the cooled filling, ensuring it covers the entire dish. Trim any excess pastry around the edges and crimp them decoratively with a fork or your fingers. Make a few slits (about 1 inch or 2.5 cm long) in the center of the pastry to allow steam to escape while baking.
- In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top of the pastry evenly with the egg wash. This will give it a beautiful golden-brown color and a lovely sheen.
- Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and puffed up, and the filling is bubbling gently around the edges.
- Let the pie stand at room temperature for at least 10 minutes before slicing and serving. This allows the filling to set slightly, making it easier to serve.
Your delicious Chicken Pot Pie with Lots of Veggies is ready to be enjoyed! It’s a comforting and flavorful meal that’s perfect for a cozy night in. Enjoy every savory bite!
A Little Extra Note: This pot pie is a fantastic way to sneak in extra vegetables for picky eaters! Feel free to customize the vegetables based on your family’s preferences or what you have on hand. Broccoli florets, diced zucchini, or even sweetcorn would be lovely additions. It’s a versatile dish that’s sure to become a family favorite!