Chicken Pot Pie with Vegetables
It is the season for warm and comforting dinners! Our Chicken Pot Pie with Vegetables is a nourishing, high calorie dish, and perfect for a cold fall weeknight.
Packed with extra veggies, this Chicken Pot Pie with Vegetables is a nutritious meal that is suitable for the whole family. This recipe also comes together in under an hour!
High Calorie Recipes
This Chicken Pot Pie with Vegetables is high calorie and also packed with nutritious ingredients. High calorie meals are helpful for many people, including those who are underweight, need to gain or maintain weight, or are dealing with unintentional weight loss.
Not getting in enough calories is a serious concern and can lead to many health issues including malnutrition, deficiencies in certain nutrients, feeling sluggish and tired, and can even affect your gut health.
Food is energy! Getting in an adequate amount of calories fuels our day and keeps our brains sharp. We also rely on our food to get in a portion of our daily water intake.
High calorie meals are a great way to ensure that you are getting enough calories in, especially for people who have a reduced appetite or have difficulties with eating. Choosing meals that are high calorie but also have nourishing ingredients, like this Chicken Pot Pie with Vegetables, can help contribute to your daily calorie intake.
If you want to learn more about high calorie foods, check out 11 Healthy High Calorie Foods from The Geriatric Dietitian, our sister website!
Chicken Pot Pie with Vegetables Ingredients
Filling Ingredients:
- Olive Oil
- Celery
- Carrots
- Yellow Squash or Zucchini
- Onion
- Mushrooms
- Garlic
- Tomato Paste
- Flour
- Cumin
- Sage
- Paprika
- Black Pepper
- Low-sodium vegetable broth
- Chicken
- Green Peas, frozen
Pie Crust Ingredients:
- Flour
- Baking Powder
- Salt
- Butter
Let’s Talk Vegetables!
Fresh, frozen, canned, steamed, raw…the list could go on for how you can purchase and cook vegetables! So what is the best choice? The answer is, whatever is best for you and your circumstances!
There are many different opinions out there about which preparation is best when purchasing and cooking vegetables. The truth is, that there are slight differences in the nutrient contents in the way they are packaged and prepared. The most important thing is to attempt to eat the recommended servings of vegetables daily.
The USDA recommends about 2-3 cups of vegetables for adult women and 3-4 cups for adult men. This amount varies with your age, height, weight, and activity level.
Our Chicken Pot Pie with Vegetables recipe includes many nutritious veggies, like frozen green peas. Frozen vegetables are a great option to purchase because they are frozen at peak freshness, which is when they are most nutrient packed.
Frozen vegetables are also a great option when something is out of season because they are cost friendly! Buying out of season fresh vegetables can be expensive and lack in taste.
Canned vegetables are also a cost friendly option. When choosing canned, be sure to pay attention to the labels as they tend to be higher in sodium than frozen or other packaged options.
When do you choose fresh vegetables? The best time to choose fresh is when they are in season, and preferably local to your area. This ensures you are getting the ripest, tastiest, and most nutritious version of the produce.
Many grocery stores today focus on including produce that is local to your area, so next time you are grocery shopping check out your local vegetable options!
Chicken Pot Pie with Vegetables Nutrition Benefits
This recipe includes many delicious veggies and ingredients that have a wide range of nutritional benefits.
Olive Oil: high calorie and full of healthy fats! It also contains vitamin E & K and has been linked to supporting healthy cholesterol levels.
Celery: a great source of vitamin K, which is needed for wound healing, blood clotting, and bone health. Celery also has a high water content, which makes it a hydrating food and is also high in fiber.
Carrots: a great source of vitamin A, which can help your body fight infections. They are also high in fiber which can help you stay fuller, longer!
Yellow Squash/Zucchini: low in calories but high in nutrients, summer squashes are a great addition to any meal! They are high in vitamin C and B6, which helps maintain skin health.
Mushrooms: mushrooms are little nutrient-packed gems, filled with many B-vitamins, selenium, potassium, copper, and fiber! They can also contain a significant source of vitamin D when exposed to sunlight. Mushrooms are also a great source of choline, a necessary nutrient that helps with brain function and memory.
Garlic: rich in vitamin C and B6! Garlic has also been used for thousands of years as a medicinal plant.
Chicken: a great source of complete proteins, necessary for building and maintaining our muscles.
Green Peas: a great source of fiber, vitamin K, and zinc!
Looking for more cold weather, vegetable packed recipes? Try our Italian Sausage and Summer Vegetable Soup with Orzo!
How to Make Chicken Pot Pie with Vegetables
Slice celery, carrots, yellow squash, and mushrooms. Dice onion and mince the garlic, and cube the cooked chicken. Preheat the oven to 350 degrees F. Heat a large skillet over medium heat and add 1 tbsp of olive oil to the pan.
Add the celery, carrots, and squash to the skillet and cook them for ten minutes. Remove the vegetables from the skillet. In a pie pan, add the chicken, vegetables, and green peas.
Now add the other tbsp of olive oil to the skillet with the onions, mushrooms, seasonings and garlic. Saute until the onions are translucent, about 3-4 minutes.
Add the tomato paste and flour to the skillet and stir until there aren’t any lumps of flour. Slowly add the broth in small amounts, stirring between each addition. Stir the sauteed mixture and reduce heat to medium low.
Simmer until thickened and then pour over the chicken and veggie mixture in the pie pan.
For the crust: In a large mixing bowl, add the dry ingredients and stir. Add the butter and mash it into the dry ingredients with a fork until the texture is of course sand. Slowly, one tablespoon at a time, add cold water in and stir. Continue until the mixture forms a dough.
On a clean surface, sprinkle with flour and knead the dough into a ball. Roll out dough into a circle that is about 1 inch in diameter larger than the pie pan. Lay the crust over the top of the pie pan and crimp the excess dough. Cut holes in the top of the crust. You may brush the top with oil.
Bake for 30-35 minutes or until the crust is golden brown. Enjoy!
Check Out the Recipe!
Chicken Pot Pie with Vegetables
Ingredients
Filling:
- 2 tbsp olive oil
- 1 stalk celery sliced
- 2 large carrots sliced
- 1 medium yellow squash or zucchini sliced or quartered
- 1 medium onion diced
- 1 cup mushrooms sliced
- 2-4 cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp flour
- 1 tsp cumin
- 1 tsp sage
- 1 tsp paprika
- 1/4 tsp black pepper
- 4-5 cups low sodium chicken broth
- 2 cups chicken cooked and cubed
- 1/2 cup green peas frozen
Crust:
- 1 1/3 cup flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter cold
- cold water
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Heat a large skillet over medium heat. Add 1 tablespoon of olive oil, the celery, carrots, and squash. Cook vegetables for 10 minutes.
- In a pie pan, add the chicken, vegetables, and green peas.
- In the large skillet add the other tablespoon of olive oil and the onions, mushrooms, seasonings, and garlic. Sauté until the onions are translucent, about 3-4 minutes.
- Add the tomato paste and flour to the skillet and cook until there aren't any lumps of flour. In small increments, slowly add the broth, stirring well between additions.
- Stir mixture and reduce pan to medium low. Simmer until thickened. Pour over chicken and veggie mixture in the pie pan.
For the Crust:
- In a large mixing bowl, add the dry ingredients and stir. Add the butter and mash into dry ingredients with a fork until the texture is like course sand.
- Slowly, one tablespoon at a time, add the cold water in and stir. Continue until dough forms.
- On a clean surface, sprinkle flour and knead dough into a ball. Roll out the dough into a circle that is about 1 inch in diameter larger than the pie pan.
- Lay the crust over the top of the pie pan and crimp the excess dough. Cut vents into the top of the crust. You may also brush the top with oil.
- Bake for 30-35 minutes or until the crust is golden brown.