How To Make Chicken Pot Pie With Cream Of Chicken Soup
Welcome food enthusiasts! If you’re looking for a comforting and delicious homemade meal, look no further than our amazing recipe for chicken pot pie made with creamy and flavorful cream of chicken soup. This classic dish is loved by many for its flaky crust, hearty filling, and soul-warming taste. Let’s dive into the step-by-step process of creating this mouthwatering dish right in your own kitchen.
Ingredients:
- 2 cups cooked chicken breast, diced
- 1 can cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 refrigerated pie crust
Instructions:
- Preheat your oven to 375°F (190°C) and prepare a pie dish by greasing it lightly.
- In a large skillet, sauté the onions and garlic over medium heat until they become translucent and fragrant.
- Add the sliced mushrooms and cook until they soften and release their juices.
- Next, add the frozen mixed vegetables and continue to cook for a few minutes until they are warmed through.
- In a separate bowl, mix the cream of chicken soup, dried thyme, salt, and black pepper until well combined.
- Add the diced chicken to the skillet and stir in the creamy soup mixture. Cook for an additional 2-3 minutes.
- Pour the filling into the prepared pie dish and gently cover it with the refrigerated pie crust.
- Seal and crimp the edges of the crust, and make several slits on top to allow steam to escape during baking.
- Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust turns golden brown and the filling is bubbling.
- Once done, remove from the oven and let it cool for a few minutes before serving.
There you have it! A delightful homemade chicken pot pie made with the deliciousness of cream of chicken soup. This comforting dish is perfect for family dinners, potlucks, or anytime you’re craving some classic comfort food. Serve it alongside a fresh salad or scoop of mashed potatoes for a complete and satisfying meal. Enjoy the warmth and flavors of this timeless favorite!
Keep exploring our blog for more amazing recipes and culinary inspiration. Happy cooking!
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FAQ:
Is cream of chicken soup necessary for making chicken pot pie?
Cream of chicken soup is a key ingredient in traditional chicken pot pie recipes. It adds a rich and creamy flavor to the filling. However, if you don’t have cream of chicken soup, you can try substituting with cream of mushroom soup or homemade chicken stock mixed with heavy cream.
Can I use store-bought pie crust for my chicken pot pie?
Absolutely! Store-bought pie crusts are convenient and work well for chicken pot pie. You can find pre-made pie crusts in the refrigerated section of most grocery stores. However, if you prefer a homemade crust, there are many simple recipes available online.
Can I add additional vegetables to my chicken pot pie?
Definitely! Chicken pot pie is a versatile dish, and you can customize it to suit your taste. Common vegetables used in chicken pot pie include carrots, peas, corn, and potatoes. Feel free to add your favorite vegetables or even experiment with different flavors and textures.
How do I prevent the bottom crust from getting soggy?
To prevent a soggy bottom crust, you can pre-bake it slightly before adding the filling. Simply blind bake the bottom crust by covering it with parchment paper weighed down by baking beans or pie weights, and bake it for about 10 minutes at 400°F (200°C) before adding the filling. This will create a barrier and help keep the crust crisp.
Can I make chicken pot pie ahead of time and reheat it later?
Yes, you can make chicken pot pie ahead of time and reheat it. Prepare the pot pie as usual, but instead of baking it, cover it tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you’re ready to serve, remove the plastic wrap or foil and bake at 375°F (190°C) for about 30-35 minutes or until the crust is golden brown and the filling is heated through.
Can I freeze leftover chicken pot pie?
Absolutely! Chicken pot pie freezes well. Once the pot pie has cooled, wrap it tightly with plastic wrap and then foil to prevent freezer burn. It can be stored in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the refrigerator and then reheat in the oven at 375°F (190°C) until warmed through.
Can I use leftover roasted chicken for chicken pot pie?
Yes, using leftover roasted chicken for chicken pot pie is a fantastic idea. Not only does it save time, but it also adds a delicious flavor to the filling. Simply shred or chop the leftover chicken and incorporate it into the recipe when you’re ready to make your pot pie.
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