Okay, real talk: sometimes you want a meal that feels fancy but also, like, doesn’t require you to be a Michelin-star chef. Enter this Dump Dinner Pie with Vegetables and Chicken. This is the ultimate “I’m too tired to cook but also want something ridiculously good” meal. It’s legit one of the easiest dinner hacks you’ll ever learn. Seriously, it’s practically foolproof.
The beauty of this easy Dump Dinner Pie with Vegetables and Chicken recipe is in the name – you literally just dump everything into a pie dish, pop it in the oven, and BAM! Dinner is served. We’re talking tender chicken, loaded with your favorite veggies, all wrapped up in a comforting, flaky crust.
If you’ve ever wondered how to make the best Dump Dinner Pie with Vegetables and Chicken, it starts with keeping it simple. This homemade Pie with Vegetables and Chicken is perfect for busy weeknights or when you just need a win. Plus, cleanup is a breeze, which is honestly a top-tier benefit.
Why You’ll Love This Recipe
- Ready in a flash: Like, under 45 minutes from start to finish. Perfect for when hanger is hitting hard.
- Minimal effort, maximum reward: Seriously, just dump and bake. No complicated steps here.
- Veggie-packed goodness: Load it up with whatever fresh or frozen veggies you have on hand.
- Comfort food central: It’s warm, savory, and totally satisfying.
- Budget-friendly: Uses simple, affordable ingredients you probably already have.
Serving and Pairing Suggestions
This Pie with Vegetables and Chicken is a whole meal in itself, but if you want to go the extra mile, we’ve got some killer pairings from our recipe vault! Imagine serving this up with a side of Roasted Vegetables for some extra crunch and color.
Or, for a lighter touch, a Shredded Romaine and Cucumber Salad with Yogurt Dressing would be chef’s kiss. If you’re feeling a little extra and want to impress, a small bowl of Tomato Gazpacho Shots would be a super refreshing starter. And for drinks? A Watermelon Agua Fresca is always a crowd-pleaser, especially on a warmer day.
Pro Tips and Storage
- Veggie Power: Don’t be shy with the veggies! Broccoli, carrots, peas, corn, bell peppers – whatever you’ve got works. Frozen veggies are totally fine and save you prep time.
- Crust Control: If you’re using a store-bought pie crust, make sure it’s thawed according to package directions. For an extra golden crust, give it a quick egg wash before baking.
- Make-Ahead Magic: You can assemble the filling the night before and store it covered in the fridge. Just add the crust and bake when you’re ready to eat.
- Storage Savvy: Leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
- Freezer Friendly? Yep! You can freeze the unbaked pie for up to 1 month. Just thaw overnight in the fridge and bake as directed, possibly adding a few extra minutes to the bake time.
Recipe Variations
- Spicy Kick: Add a pinch of red pepper flakes to the filling or a drizzle of your favorite hot sauce before serving.
- Cheesy Dream: Sprinkle some shredded cheese (cheddar, Monterey Jack, or a blend) over the filling before adding the top crust.
- Different Protein: Swap the chicken for cooked turkey, shredded pork, or even firm tofu for a vegetarian twist.
Frequently Asked Questions
- Can I use a different type of crust? Absolutely! While a traditional pie crust is classic, you could also try a puff pastry or even a biscuit topping.
- How do I prevent the bottom crust from getting soggy? Make sure your filling isn’t too watery. You can also blind-bake the bottom crust for about 10 minutes before adding the filling if you’re worried about sogginess.
- What size pie dish should I use? A standard 9-inch pie dish is perfect for this recipe.
What’s your go-to veggie to add to a pie? Drop a comment and let me know! If you try this recipe, please rate it and leave a comment below! Don’t forget to snap a pic and tag us on Instagram!
Dump Dinner Pie with Vegetables and Chicken
Equipment
- 1 Large mixing bowl
- 1 9-inch pie dish
- 1 Wooden spoon
- 1 Oven
Ingredients
- 2 cups cooked chicken - shredded (use rotisserie for convenience)
- 1 cup mixed vegetables - frozen or fresh, such as peas and carrots
- 1 can 10.5 oz cream of chicken soup
- 1 cup milk
- 1 cup shredded cheese - cheddar or your choice
- 1 package refrigerated pie crust - 2 crusts
- 1 teaspoon garlic powder - for added flavor
- 1 teaspoon onion powder - optional
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, cheese, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are combined.
- Unroll one of the pie crusts and place it in the bottom of the pie dish. Pour the chicken mixture into the crust.
- Place the second pie crust on top of the filling. Seal the edges and cut a few slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before slicing and serving. Enjoy your homemade Dump Dinner Pie!