Best 4 Veggie Pot Pie Pasta With Optional Chicken Add In Recipes
Indulge in a culinary journey with our delectable Veggie Pot Pie Pasta, a hearty and flavorful dish that promises to tantalize your taste buds. This versatile recipe offers two delightful variations: a vegetarian version brimming with an array of fresh vegetables and a meat-lover's option that incorporates tender chicken. Both variations are enveloped in a creamy and savory sauce, nestled atop a bed of perfectly cooked pasta, and crowned with a golden-brown, flaky crust. Discover the symphony of flavors and textures in each bite as you explore the depths of this comforting and satisfying meal.
Here are our top 4 tried and tested recipes!
DUMP-AND-BAKE CHICKEN POT PIE PASTA
You don't even have to boil the pasta or pre-cook the chicken for this easy Dump-and-Bake Chicken Pot Pie Pasta!
Provided by Blair Lonergan
Categories Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Spray a 2-quart baking dish (such as an 8-inch square pan or a small rectangular dish like I used) with cooking spray and set aside.
- In a large bowl, whisk together condensed soup, milk, chicken broth, and thyme. Stir in onion, raw chicken, and uncooked pasta.
- Transfer mixture to prepared baking dish. Cover tightly and bake for 30 minutes.
- Remove foil and stir in the frozen mixed vegetables. Cover with foil, return to the oven and bake, covered, for 25-30 more minutes, or until pasta is tender and chicken is cooked through. Season with salt and pepper, to taste.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 205 kcal, Carbohydrate 26 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 39 mg, Sodium 210 mg, Fiber 2 g, Sugar 2 g
EASY CHICKEN AND VEGETABLE POT PIE
A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h
Yield 6
Number Of Ingredients 15
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.
QUICK AND EASY VEGETABLE POTPIE
This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils in this easy vegetable potpie. We also like using frozen edamame. -Maggie Torsney-Weir, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt., Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 10g protein.
VEGGIE POT PIE
A mouthwatering-good vegetable pot pie.
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
- In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
- Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
- Bake in preheated oven for 30 minutes, or until the crust is brown.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g
Tips:
- To save time, use pre-made pie crusts, pre-cut vegetables, and rotisserie chicken.
- If you don't have all the vegetables listed, don't worry! Use what you have on hand.
- Add a splash of white wine or chicken broth to the pot pie filling for extra flavor.
- Top the pot pie with a puff pastry crust for a golden brown finish.
- Serve the pot pie with a side salad or soup for a complete meal.
Conclusion:
This veggie pot pie pasta is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's packed with vegetables and protein, and it's sure to please everyone at the table. Plus, it's a great way to use up leftover vegetables.
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