Veggie and Chicken Pot Pie Recipe

Name: Veggie and Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lb boneless chicken thighs, cut into chunks; 1 medium onion, chopped; 1 garlic clove, roasted, crushed; 2 medium carrots, peeled, diced; 3 celery ribs, trimmed, diced; 1 (14 ounce) can corn kernels, drained; 1 (1 ounce) package onion soup mix; ½ cup chicken stock; 1 tablespoon spicy brown mustard; ⅓ cup half-and-half (light or fat-free may be used); 2 tablespoons parsley flakes; 1 12 lbs russet potatoes, peeled and chopped; ¼ cup milk; ½ teaspoon smoked paprika, for sprinkling; salt and pepper

Servings: persons

2 tablespoons olive oil
1 lb boneless chicken thighs, cut into chunks
1 medium onion, chopped
1 garlic clove, roasted, crushed
2 medium carrots, peeled, diced
3 celery ribs, trimmed, diced
1 (14 ounce) can corn kernels, drained
1 (1 ounce) package onion soup mix
½ cup chicken stock
1 tablespoon spicy brown mustard
⅓ cup half-and-half (light or fat-free may be used)
2 tablespoons parsley flakes
1 12 lbs russet potatoes, peeled and chopped
¼ cup milk
½ teaspoon smoked paprika, for sprinkling
salt and pepper

1
Topping:.
2
Cook potatoes in a large pan of boiling water for 10 minutes or until fork tender.
3
Drain.
4
Return to pan and season with salt and pepper.
5
Add milk.
6
Mash until smooth.
7
Pie:.
8
Preheat oven to 350 degrees.
9
Heat half the oil in a large non-stick frying pan over medium-high heat.
10
Cook chicken, in batches, until browned.
11
Transfer to a large bowl.
12
Heat remaining oil in pan.
13
Add onion and garlic.
14
Cook, stirring, for three minutes or until softened.
15
Add carrot and celery.
16
Cook stiring for 5 minutes or until carrot has softened.
17
Stir in corn.
18
Add soup mix, stock, mustard and cream.
19
Stir to combine.
20
Return chicken to pan.
21
Simmer for 5 minutes or until chicken is cooked through.
22
Stir in parsley.
23
Transfer mix to a 2 quart casserole dish.
24
Spread potato topping over mix .
25
Srinkle with smoked paprika.
26
Bake for 15-20 minutes or until top is golden.
27
Serve.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 lb boneless chicken thighs, cut into chunks, 1 medium onion, chopped, 1 garlic clove, roasted, crushed, and more.

Yes, Veggie and Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Veggie and Chicken Pot Pie

How did you like this recipe?

Frequently Asked Questions