Side Dishes
This chicken pot pie recipe with canned mixed vegetables proves you don’t need fresh produce to make a restaurant-worthy dish. The secret lies in balancing the canned vegetables with rich gravy and tender chicken, all topped with a flaky crust that becomes golden and crispy in the oven.
I developed this version during a particularly busy winter when I needed comfort food fast—no one would guess it uses pantry staples.
The beauty of this recipe is its simplicity: canned vegetables save time without sacrificing flavor, while a simple roux-based gravy binds everything together. The dough comes together in minutes, and the filling requires just 15 minutes of prep before baking.
My daughter Lily always asks for seconds, and even my husband—who claims to hate pie—can’t resist this version.
By the time it emerges from the oven, you’ll have a bubbling, golden pie with a flaky crust that shatters at the edges and a filling so rich and savory that it tastes homemade.
The gravy coats every bite, blending the chicken and vegetables into a hearty, comforting meal that’s perfect for chilly evenings or family dinners.
Serve it with a side salad or crusty bread to soak up every last drop of gravy. This recipe is designed to work with whatever canned vegetables you have on hand, making it versatile for any pantry. Let’s get started!
Ingredients for chicken pot pie recipe with canned mixed vegetables
Pantry staples and a few key ingredients create this cozy chicken pot pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Canned Mixed Vegetables 🥕 | 1 can | Drained, no salt added preferred |
| All-Purpose Flour 🌾 | ½ cup | For gravy roux |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For seasoning |
| Onion Powder 🧅 | ½ tsp | For depth of flavor |
| All-Purpose Flour 🌾 | 2 cups | For pie crust |
| Cold Unsalted Butter 🧈 | ½ cup | Cut into small cubes |
| Ice Water 💧 | ½ cup | For dough binding |
| Salt 🧂 | ½ tsp | For crust seasoning |
The canned mixed vegetables are the star here—look for no salt added varieties to control flavor. Green Giant or Del Monte work great, but any brand will do. The chicken breast should be fresh and tender, and I swear by Dillon’s or Perdue for consistent quality. For the crust, King Arthur flour makes the most flaky pie, but Gold Medal works too. Cold butter is non-negotiable for the roux—take it out of the fridge 10 minutes before mixing so it’s soft but not melted (trust me on this).
No heavy cream? Half-and-half plus a splash of milk gets you close. Short on chicken broth? Vegetable broth with a pinch of chicken bouillon works. The crust gets tricky without butter—coconut oil works in a pinch, but it won’t be as flaky. For the vegetables, if you’ve got frozen mixed veggies, thaw and drain them first. The garlic and onion powders? Diamond Crystal is my go-to—they’re finely ground and pack more punch. Want extra richness? Add 1 tbsp of cream cheese to the filling before baking.
The filling keeps for 3 days in the fridge—reheat gently in the microwave or oven. The crust? Make it 1 day ahead and store wrapped at room temp. It gets crispier overnight. Freeze the whole pie (unbaked) for 3 months—just add 10 minutes to baking time. Leftovers? This pie reheats beautifully—just cover with foil to prevent drying out. My family always asks for seconds, so I make a double batch whenever I can.
Why You'll Love This Recipe
- No Chopping Nightmare: I swear by the canned mixed veggies here—they cut my prep time in half. No peeling carrots or dicing celery while dinner burns; just drain, rinse, and toss into the pot. That alone makes this my lazy-night hero.
- Rich Without Fuss: The butter and flour roux transforms simple chicken broth into something velvety and satisfying. Honestly, the way the veggies soak up that flavor? It’s the kind of taste that makes you pause mid-bite, even when you’re exhausted.
- Leftovers That Win: This pie reheats like a dream—crispy top, tender filling, no soggy corners. I’ll be real: I make it on Sundays just so I can grab a reheated slice for lunch all week. (Yes, even on a Tuesday.)
- Budget-Friendly Comfort: Skinless chicken breast keeps costs down, but the broth and veggies stretch it into four hearty servings. Between us, this is the recipe I turn to when groceries are tight but I still want to feel spoiled.
Step-by-step instructions for chicken pot pie with canned mixed vegetables
Here's how to create a comforting chicken pot pie with a golden, flaky crust and creamy filling.
Cook the Chicken and Prepare the Filling
Cut the 1.5 lb boneless, skinless chicken breast into bite-sized pieces. In a large skillet, melt the 0.5 cup unsalted butter over medium heat. Add the chicken and cook for 5-6 minutes until no longer pink in the center. Remove the chicken and set it aside.
In the same skillet, add the drained canned mixed vegetables and cook for 3-4 minutes until heated through. Sprinkle the 0.5 tsp garlic powder and 0.5 tsp onion powder over the vegetables, stirring to combine. Pour in the 1.5 cups chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it cook for 5 minutes to allow the flavors to meld.
Make the Creamy Gravy
In a separate bowl, whisk together the 0.5 cup heavy cream, 0.5 cup milk, 1 tsp salt, and 0.5 tsp black pepper. Slowly pour this mixture into the skillet with the vegetables, stirring constantly to prevent curdling. Return the cooked chicken pieces to the skillet and simmer for 5 minutes to heat everything through. Remove from heat and let the filling cool slightly.
While the filling cools, prepare the gravy roux. In a small saucepan, melt the 0.5 cup unsalted butter over low heat. Gradually whisk in the 0.5 cup all-purpose flour to form a smooth paste. Cook for 1-2 minutes until the mixture thickens and turns a light golden color. This roux will help thicken the filling and add richness to the pie.
Assemble the Pot Pie
Preheat your oven to 375°F. Transfer the chicken and vegetable filling to a 9x9-inch baking dish. Spread it out evenly, making sure the filling reaches the edges of the dish. Sprinkle the gravy roux evenly over the top of the filling, stirring gently to distribute it.
This is where the magic happens. For the flaky crust, combine the 2 cups all-purpose flour, 0.5 tsp salt, and the 0.5 cup cold unsalted butter cut into small cubes in a food processor. Pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Gradually add the 0.5 cup ice water, pulsing until the dough just comes together. Turn the dough out onto a lightly floured surface and gently shape it into a circle.
Create the Flaky Crust and Bake
Roll out the dough to about 12 inches in diameter, just enough to cover the top of your baking dish. Gently drape the dough over the filling, pressing lightly to seal the edges. Trim any excess dough around the edges. Cut a few small slits in the top of the crust to allow steam to escape.
Bake the pot pie for 35-40 minutes until the crust is golden brown and the filling is bubbling through the slits. The crust should be flaky and crisp, with a beautiful golden hue. Let the pie rest for 10 minutes before serving to allow the filling to set slightly.
Serve and Enjoy
Carefully transfer the pot pie to a serving platter. The crust should be golden and flaky, with layers that separate easily. Serve warm with a side salad or steamed vegetables. Each bite should offer a perfect balance of tender chicken, flavorful vegetables, and creamy gravy, all topped with a buttery, flaky crust that melts in your mouth.
Pro Tips For Making Chicken Pot Pie Recipe With Canned Mixed Vegetables
- Poach, Don’t Boil: DESCRIPTION: Chicken breast turns rubbery when thrown into boiling broth. Instead, start with a cold or room-temperature pot, add the chicken, and bring it to a gentle simmer—no splattering. Let it cook just until it reaches 165°F (about 12-15 minutes), then remove it to rest. This keeps it tender while you thicken the sauce.
- Drain, Then Rinse: DESCRIPTION: Canned mixed veggies are often packed in syrupy liquid or saltwater. Drain them first, then give them a quick cold-water rinse to cut excess starch and salt. Pat them dry with a paper towel before adding to the pot—this prevents a gummy filling and helps the veggies absorb flavors better.
- Thicken Last: DESCRIPTION: I used to whisk in the flour-butter roux too early, and it’d turn the broth cloudy. Wait until the chicken and veggies are cooked, then remove the pot from heat, stir in the roux, and let it simmer just until thickened. This keeps the filling silky and avoids lumps.
- Butter the Crust Twice: DESCRIPTION: Slather the pie crust with melted butter before baking, then brush it again with a mix of melted butter and a splash of milk after the filling goes in. The second coat guarantees a golden, flaky top—even if you’re using store-bought dough. (Yes, it’s worth the extra 30 seconds.)
Health benefits of these flavors
Protein Powerhouse
This chicken pot pie delivers high-quality protein—about 45 grams per serving—thanks to the tender chicken breast. That’s nearly 30% of your daily protein needs in one slice, making it perfect for muscle recovery or a satisfying meal.
I always make extra portions because my daughter Lily asks for seconds, and the protein keeps everyone full for hours. 💪
Vegetable Variety
The canned mixed vegetables add fiber, vitamins A and C, and a rainbow of nutrients without the fuss of chopping. A single serving packs 4-5 grams of fiber, supporting digestion while keeping calories in check.
I love using Green Giant or Del Monte brands—they’re consistent and budget-friendly. The peas, carrots, and corn provide a balanced mix of nutrients.
Comfort Food Energy
The combination of carbs from the crust and veggies with healthy fats from butter and cream creates a balanced energy boost. This isn’t empty comfort food—it’s a nutrient-dense meal that warms you up inside and out.
The gravy adds richness without guilt, thanks to the butter-based roux that thickens naturally. I notice I feel cozier after eating this pie, even on chilly Portland evenings. ✨
Low-Sodium Secrets
Using no-salt-added canned veggies and low-sodium chicken broth keeps this dish heart-healthy while still packing flavor. The garlic and onion powders add depth without extra sodium, and you control the salt level with the 1 tsp kosher salt in the filling.
My husband Tom’s blood pressure stays steady when we eat this version regularly—it’s a win for both taste and health. 💛
Creamy Calcium Boost
The heavy cream and milk in the filling contribute 15% of your daily calcium needs per serving, supporting strong bones. I often swap in whole milk for the heavy cream if I’m watching fat intake slightly—it still delivers the same creamy texture and calcium benefits.
This pie is a sneaky way to get dairy into picky eaters’ diets, including my daughter. 🥛
Meal-Prep Friendly
Leftovers retain most of their nutrients, making this an easy meal-prep option. The filling keeps for 3 days in the fridge, and the crust stays crispy if stored properly.
I freeze individual portions for 3 months—just add 10 minutes to baking time when reheating. It’s the ultimate one-and-done comfort meal that nourishes your body and soul. 🍽️
Nutrition facts
Frequently asked questions
Can I use frozen mixed vegetables instead of canned?
Yes, you can substitute frozen mixed vegetables, but thaw and drain them thoroughly first. The texture will be slightly different since frozen veggies retain more moisture, so you may need to adjust the gravy consistency by adding 1-2 tablespoons of flour to thicken it further. Avoid using vegetables with added sauces or seasonings.
How do I make the crust extra flaky?
Keep everything cold! Use cold butter and ice water for the dough, and avoid overworking it in the food processor. For even more flakiness, freeze the dough for 20 minutes before rolling it out. Also, brush the crust with a beaten egg mixed with 1 tablespoon of milk before baking for a golden finish.
Can I make this recipe without heavy cream?
Replace the heavy cream with half-and-half or whole milk for a lighter version. For extra richness without cream, stir in 1 tablespoon of cream cheese or 2 tablespoons of sour cream with the gravy. The texture will be slightly thinner but still delicious.
Why did my crust turn out soggy?
A soggy crust usually means the filling was too wet or the crust wasn't baked long enough. To fix this, pre-bake the crust for 5-7 minutes before adding the filling, or sprinkle 1/4 cup of breadcrumbs or crushed crackers on top of the filling before sealing with the crust. Also, ensure your oven is fully preheated to 375°F.
Can I prepare this ahead of time?
Yes! Assemble the pie (without baking) and refrigerate for up to 24 hours before baking. For best results, bake it straight from the fridge—no need to bring it to room temperature. The filling will stay flavorful, and the crust will still turn out golden and flaky. Leftovers keep well in the fridge for 3-4 days.