What To Know
- This chicken pot pie recipe canned chicken is a culinary symphony that combines tender chicken, savory vegetables, and a creamy sauce, all encased in a golden-brown crust.
- Bake the chicken pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- For a complete meal, pair the chicken pot pie with a bowl of warm soup or a side of crusty bread.
Indulge in the comforting flavors of classic chicken pot pie with a convenient twist using canned chicken. This chicken pot pie recipe canned chicken is a culinary symphony that combines tender chicken, savory vegetables, and a creamy sauce, all encased in a golden-brown crust. With canned chicken as the star ingredient, this recipe offers an effortless and delectable meal that’s perfect for busy weeknights or cozy weekends.
Ingredients:
- 1 (10.75 ounce) can of condensed cream of chicken soup
- 1 (10.75 ounce) can of condensed cream of celery soup
- 1/2 cup milk
- 1/2 cup frozen peas
- 1/2 cup frozen carrots
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 (10 ounce) can of condensed cream of mushroom soup
- 1 (10 ounce) can of condensed cream of potato soup
- 1 (10.75 ounce) can of chicken breast, drained and flaked
- 1 (14.1 ounce) can of refrigerated pie crusts
Instructions:
1. Preheat Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Filling:
In a large bowl, combine the cream of chicken soup, cream of celery soup, milk, peas, carrots, onion, celery, salt, pepper, thyme, and rosemary. Mix well to combine.
3. Add Chicken:
Stir in the flaked chicken and mix until evenly distributed throughout the filling.
4. Assemble the Pie:
Unroll one of the pie crusts and place it in a 9-inch pie plate. Pour the chicken mixture into the pie crust.
5. Top with Crust:
Unroll the second pie crust and place it over the filling. Trim the edges and crimp to seal.
6. Bake:
Bake the chicken pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let Cool:
Remove the chicken pot pie from the oven and let it cool for 10-15 minutes before serving.
Variations:
- Vegetables: Add your favorite vegetables to the filling, such as corn, green beans, or mushrooms.
- Cheese: Sprinkle shredded cheddar or mozzarella cheese over the filling before adding the top crust.
- Herbs: Experiment with different herbs, such as sage, oregano, or parsley, to enhance the flavor of the filling.
- Crust: Use a homemade pie crust or a store-bought puff pastry sheet for a flaky crust.
Serving Suggestions:
- Serve the chicken pot pie with a side of mashed potatoes, roasted vegetables, or a fresh salad.
- For a complete meal, pair the chicken pot pie with a bowl of warm soup or a side of crusty bread.
- Leftover chicken pot pie can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Tips for Making the Best Chicken Pot Pie Recipe Canned Chicken:
- Use high-quality canned chicken for the best flavor and texture.
- Don’t overcook the filling, as this can make the vegetables mushy.
- If the filling is too thick, add a little more milk until it reaches the desired consistency.
- If the crust is browning too quickly, cover the pie with foil for the remaining baking time.
Health Benefits of Chicken Pot Pie Recipe Canned Chicken:
- Chicken is a lean protein that is rich in vitamins and minerals, including niacin, vitamin B6, and selenium.
- Vegetables provide essential vitamins, minerals, and fiber.
- The creamy sauce offers a source of calcium and vitamin D.
- The crust provides carbohydrates for energy.
The End:
This chicken pot pie recipe canned chicken is a nostalgic dish that combines convenience with homemade goodness. With its tender chicken, flavorful vegetables, and creamy sauce, this classic comfort food is sure to warm your heart and satisfy your taste buds. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
Common Questions and Answers
Q: Can I use fresh chicken instead of canned chicken?
A: Yes, you can use fresh chicken. Simply cook the chicken breasts or thighs until cooked through and shred them before adding them to the filling.
Q: Can I make the chicken pot pie ahead of time?
A: Yes, you can assemble the chicken pot pie up to 24 hours in advance. Keep it covered in the refrigerator until ready to bake.
Q: Can I freeze the chicken pot pie?
A: Yes, you can freeze the chicken pot pie before or after baking. To freeze before baking, assemble the pie and wrap it tightly in plastic wrap and foil. To freeze after baking, let the pie cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months.
