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in Main Dishes· Recipes

{Forgot to plan dinner}Chicken Pot Pie

We’ve all had those days, when suddenly it’s 4 pm and that wave of shock hits us that we FORGOT TO PLAN DINNER.  We don’t need to pass judgement, nor share how many times this has happened to us, because, let’s face it.  Even if it hasn’t yet, it’s probably going to at some point.  Or maybe unexpected events occur, or your dog ate that meat thawing on the counter.  The point is, we’ve all got those moments when we need to get some kind of meal on the table and take out isn’t always an option.  That’s where this {Forgot to plan dinner} Chicken Pot Pie recipe comes in.  Quick and easy, and if you have a few items on hand, you’ll have dinner in the oven in under 20 minutes and be eating in under an hour. This recipe came to be after Libby’s challenged me to come up with a fun way to use their new Vegetable Cups. Opinions are my own.

pot-pie

{Forgot to Plan Dinner} Chicken Pot Pie

Ingredients

2 refrigerated pie crusts

2 cups leftover, cooked chicken, beef or pork

1 can cream of chicken (or mushroom) soup (I make my own cream of ___ soup. Like Pinch of Yum does. It’s easy)

1 can milk (you can skip this if you make your own)

2 cups veggies – we used

  • 1 4 oz cup Libby’s Diced Carrots
  • 2 4 oz cup Libby’s Sweet Peas
  • 1 4 oz cup Libby’s Green Beans

Splash of vermouth (totally optional, but it adds some great flavor to the dish)

pot-pie-above

Directions

Oven to 350.  While it’s preheating, get everything out, starting with the pie crust so it comes to room temp.

Once your oven is  preheated, unroll the first piecrust and lay it into the pie dish. Bake for about 10 minutes

While the crust is baking, chop up your leftover meat and grab your veggies.

Put your meat, soup (Vermouth if you decide to) and veggies into the baked pie crust.

Unroll second pie crust and cover your pot pie.

Bake for 30 minutes

Enjoy!

libbys-vegetable-cups

Libby’s Vegetable Cups are great for portion control, and also to get kids helping in the kitchen, because they come in the 4 oz size….little hands can help open, serve and cook with them quite easily. With as few as 10 calories per cup, no saturated fats or trans-fats, and lots of Vitamin C, these microwaveable Vegetable Cups are a great addition to busy family pantries. You can pop them in the microwave but you can also serve them warm or cold. These are the only 4 oz vegetable cups on the market!

  • Sweet Corn
  • Cut Green Beans
  • Sweet Peas
  • Diced Carrots
  • Peas & Carrots

Libby’s Vegetable Cups are great to use in side dishes, main courses and even appetizers…toss them in with your lunch or in the picnic basket. Our school has a No Kid Hungry Program that sends a backpack home on Fridays full of healthy, filling foods for kids who’s families may be struggling a bit.  These Vegetable Cups (and Fruit Cups) mean that the school can send the kids home with portioned, shelf stable servings without the extra weight of canned goods.  Find out more about these and other  Libby’s products HERE.

One lucky reader will win a Libby’s prize pack with: Pyrex 14-Piece Glass Food Storage Set with Lids, a $75 gift card, as well as an assortment of Libby’s® Vegetable Cups.

 

{Forgot to plan dinner}Chicken Pot Pie
Author: Brett
Ingredients
  • 2 refrigerated pie crusts
  • 2 cups leftover, cooked chicken, beef or pork
  • 1 can cream of chicken (or mushroom) soup (I make my own cream of ___ soup. Like Pinch of Yum does. It’s easy)
  • 1 can milk (you can skip this if you make your own)
  • 2 cups veggies – we used
  • 1 4 oz cup Libby’s Diced Carrots
  • 2 4 oz cup Libby’s Sweet Peas
  • 1 4 oz cup Libby’s Green Beans
  • Splash of vermouth (totally optional, but it adds some great flavor to the dish)
Instructions
  1. Oven to 350. While it’s preheating, get everything out, starting with the pie crust so it comes to room temp.
  2. Once your oven is preheated, unroll the first piecrust and lay it into the pie dish. Bake for about 10 minutes
  3. While the crust is baking, chop up your leftover meat and grab your veggies.
  4. Put your meat, soup (Vermouth if you decide to) and veggies into the baked pie crust.
  5. Unroll second pie crust and cover your pot pie.
  6. Bake for 30 minutes
  7. Enjoy!

 

About Brett

I'm a 40 something lifestyle blogger living in Connecticut with my husband and our 3 kids, plus our two rescue pups. We love to hike, travel, play games, watch movies, and just be outside together! Having 3 active kids makes for a hectic schedule and I try to share content, recipes and other things that can help to make today's busy family life simpler, easier, or just plain more fun!

I started working full time at a local middle school in fall 2021 and some of my students are insistent that I am mean.

Comments

  7. Timothy says

    We buy the whole kernel sweet corn the most out of everything. Everyone loves corn in our house.

  15. Brian E. says

    Thank You for the giveaway… we use their sliced beets & organic black beans at our place !

  21. Charlene Kuser says

    I love Libby’s peach slices.I serve it with pound cake and whipped cream.It makes a nice dessert and we get our fruit intake in for the day.

  22. sandra schmitz says

    I can always rely on Libby’s tender carrots for my good home cooked family meals.

  25. Beverly Metcalf says

    That chicken pot pie recipe sounds really good. My favorite Libby’s products is their canned green beans and I like their canned fruit too. Thanks!

  26. Gennie Lancaster says

    Libbys Mixed Veggies are a staple in our house. We usually eat them 2-4 times a week.

  31. Sharon says

    We buy a lot of Libbys Green Beans because we love them! Love your recipe! Never in a million years would I have known about the Vermuth !

  39. Denise W says

    I buy their French-style cut green beans most often. I love to mix them with a can of cream of mushroom soup and bake them with crackers crumbled on top. Some say this is a dish made just for Thanksgiving. I say it’s a dish made for me, anytime I want! Thank you!

  53. Donna says

    I buy the canned green beans the most – but have tried those new individual cups and they are great. I use them when making a soup and need a little of this and a little of that.

  80. elizabeth miller says

    We LOVE Libby’s green beans. They are always fresh and more to the crisp side. Definitly my daughters favorite.

  102. Jennifer Reed says

    The Libby’s product I buy most often is the No Salt No Sugar Added Natural Cut Green Beans.

  103. Kelly Nicholson says

    What’s the Libby’s product you buy most?

    its pretty much corn hands down thanks

  104. Julie Cutshaw says

    The Libby’s product I buy the most is cream corn or sweet peas, in cans, frozen bags, so versatile to use in every yummy dish and like eating fresh from the garden. With my hubby going through chemo he seems to crave their corn choices the most. Your meal looks so good, I never can get the perfect crust like that, thanks for sharing.

  108. rose says

    I use frozen vegetables more than canned, but I love their canned peaches and other fruit!

  114. Diana B says

    I don’t actually buy Libby’s products very often, but I would get their cups for packed lunches. Such a good idea.

  116. Sarah Hall says

    The green beans is what I buy most. I cook them so many different ways that we eat them often.

  123. Tammy Woodall says

    The Libbys product I purchase the most is the Mixed Vegetables. I used the mixed vegetables in various Pot Pies I make. It’s fast and easy and makes for a great meal.

  127. Paula Michele Hafner says

    I buy the canned peas and carrots the most. I use it in several recipes.

  128. Christine Treece says

    I always buy a can of the cut green beans every time I’m at the story! They are just good to have for a quick addition to dinner! Thanks!

  137. Sarah C says

    I’ve unfortunately never tried Libby’s products before. I’ve never seen them at my local grocery store!

  141. Dierdra Byrd says

    I have not tried these yet, but I am going to the store today to look for those veggie cups! What an amazing idea!

  156. Rhonda M says

    I’m going to hunt down some frozen veg because I used all my canned veg in the taco soup today and then I’ll whip up some cream of soup, add home canned chicken and the veg and hopefully it will be delicious. Oh yeah, I’m going to make them in the cupcake pan because I got a lot of crusts on markdown

  170. Kim Keithline says

    I buy Libby’s Canned vegetables to most especially green beans they are my favorite

  178. Melissa Tippie says

    We love Libby’s Cut Green Beans & Sweet Corn. Thank-you for a great #giveaway 🙂

  202. Stacey b says

    I always buy their veggie cups. They make good serving portions for lunches for my kids.

  204. Theresa Jenkins says

    I already wrote a comment but I don’t see it, so…we buy corn the most but my FAV is Chunky Fruit Mix

  208. Barb W. says

    What a clever recipe! I didn’t even know Libby’s had individual serving sizes, these would be great for lunch! Have to look for next time I head to the grocer. Will give me a good excuse to try this fab recipe, too 🙂

  212. Barbara Montag says

    We buy Libby’s mixed vegetables the most.
    I like to add them to our soups and casseroles.
    thank you

  220. Shauntea Crutcher says

    I buy Libby’s green beans and mixed vegatables most often for my household.

  221. Shauna says

    Oh so simple and looks so delicious… I would never have thought to use those little cups. Thanks for the recipe.

  234. Stephanie Phelps says

    I think Libby’s is the best and I buy it all we use and I buy a lot of the Chunky Fruit Mix.

  235. Melissa Pezza says

    Recipes like this are my bread and butter. I don’t have a lot of time to cook, so something like this that I can basically throw together is always appreciated.

  237. Jennifer says

    It’s like you made this recipe just for me. I have about 3 seconds of time that I can devote to cooking, so this is PERFECT for me. Thanks!

  239. cheryl larimer says

    We buy the LIbby’s beets the most. I love beets and their canned ones are as good as fresh cooked ones.

  240. Dawn says

    This is a great recipe! It’s quick and easy, and it sounds good enough to use as plan A instead of plan B. Thanks!

  241. bridgett Wilbur says

    We buy Libbys vegtables all the time but mainly canned corn ..the kids just love it.

  242. carol says

    My first choice is sweet corn but then I like the sweet peas too — so I guess it is a toss up

  257. Nicole G. says

    I buy Libby’s canned green beans and peas the most. My grocery store doesn’t carry Libby’s canned sliced carrots like the website shows. I wished they did.

  259. Betsy Barnes says

    I buy the Libby’s vegetables the most. I keep my pantry stocked with peas, corn, green beans and mixed vegetables to use in soups and casseroles 🙂

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