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Recipe

Unleash The Flavor: Creamy Chicken Pot Pie Recipe With A Twist

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

What To Know

  • Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
  • If you prefer a flaky crust, roll out a sheet of puff pastry and use it to top the pot pie before baking.
  • Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.

Indulge in the ultimate comfort food experience with our creamy chicken pot pie recipe. This classic dish is elevated with the velvety richness of cream of chicken soup, creating a comforting and satisfying meal that will warm your soul. Join us as we embark on a culinary journey, exploring the secrets behind this delightful dish.

Ingredients:

  • 1 cup chopped onion
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 1 can (10.75 ounces) cream of chicken soup
  • 1/2 cup milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup refrigerated Grands!® biscuits, separated
  • 1/4 cup melted butter

Instructions:

1. Sauté the Vegetables:

In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.

2. Create the Creamy Sauce:

In a separate saucepan, whisk together the flour and butter until smooth. Gradually whisk in the chicken broth, cream of chicken soup, milk, thyme, pepper, and salt. Bring to a simmer over medium heat, stirring constantly, until thickened, about 5 minutes.

3. Combine the Filling:

In a large bowl, combine the cooked chicken, peas, corn, and the creamy sauce. Stir until well combined.

4. Assemble the Pot Pie:

Preheat oven to 375°F (190°C). Pour the chicken mixture into a 9-inch pie plate. Separate the biscuit dough into 8 biscuits and place them on top of the filling. Brush the biscuits with melted butter.

5. Bake to Perfection:

Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

6. Serve and Enjoy:

Let cool for a few minutes before serving. Garnish with fresh parsley or chives for an extra touch of flavor.

Variations:

  • Vegetable Medley: Feel free to add other vegetables to the filling, such as green beans, bell peppers, or mushrooms.
  • Creamy Corn: Instead of frozen corn, use fresh corn kernels and add them to the creamy sauce.
  • Cheesy Delight: Sprinkle shredded cheddar or mozzarella cheese over the filling before baking for a cheesy crust.
  • Flaky Crust: If you prefer a flaky crust, roll out a sheet of puff pastry and use it to top the pot pie before baking.

Tips for Success:

  • Crispy Crust: To achieve a crispy crust, brush the biscuits with melted butter before baking.
  • Rich Flavor: Use homemade chicken broth instead of store-bought for a more flavorful filling.
  • Golden Brown Biscuits: Keep an eye on the biscuits during baking to prevent them from over-browning.
  • Creamy Filling: Ensure the creamy sauce is thick enough before adding it to the filling. If needed, simmer for a few extra minutes.

Serving Suggestions:

  • Fresh Salad: Serve the chicken pot pie with a fresh garden salad for a balanced meal.
  • Mashed Potatoes: Creamy mashed potatoes are a classic side dish that pairs well with the savory flavors of the pot pie.
  • Roasted Vegetables: Roast a medley of vegetables, such as carrots, parsnips, and Brussels sprouts, to complement the pie.

Storage and Reheating:

  • Refrigerate: Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.
  • Freeze: For longer storage, freeze the pot pie in an airtight container for up to 3 months.
  • Reheat: To reheat, thaw the pot pie overnight in the refrigerator or at room temperature for several hours. Bake in a preheated oven at 350°F (175°C) until warmed through.

FAQs:

1. Can I use a different type of soup?

Yes, you can use cream of celery soup or cream of mushroom soup instead of cream of chicken soup.

2. What if I don’t have Grands!® biscuits?

You can use any refrigerated biscuit dough or make your own homemade biscuits.

3. Can I make this recipe ahead of time?

Yes, you can assemble the pot pie up to 24 hours in advance and refrigerate it. Bake just before serving.

4. How do I know when the pot pie is done baking?

The biscuits should be golden brown and the filling should be bubbly.

5. Can I use rotisserie chicken instead of cooked chicken?

Yes, you can use shredded rotisserie chicken for a quick and easy meal.

6. What is a good way to garnish the pot pie?

Garnish the pot pie with fresh parsley, chives, or a sprinkle of paprika for a pop of color and flavor.

Final Thoughts:

Embark on a culinary journey with our chicken pot pie recipe cream of chicken, where comfort and flavor intertwine. This classic dish, enriched with the velvety texture of cream of chicken soup, is a testament to the timeless appeal of simple yet satisfying meals. Whether you’re cooking for a family gathering or seeking a cozy dinner for two, this recipe promises to warm your hearts and leave you craving more.

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Victoria

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

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