5-star Chicken Pot Pie Recipe With A Secret Ingredient You Never Thought Of: Cream Of Mushroom!

Chicken pot pie is a classic comfort food that has been enjoyed by families for generations. This dish combines the comforting flavors of chicken, vegetables, and a creamy sauce, all encased in a flaky, golden crust. In this recipe, we’ll elevate the classic chicken pot pie by adding a velvety cream of mushroom sauce, creating a symphony of flavors that will tantalize your taste buds.

Ingredients:

• 1 cup chopped onion
• 2 tablespoons butter
• 8 ounces sliced mushrooms
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 cup chicken broth
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1 cup cooked chicken, shredded
• 1 cup frozen peas and carrots
• 1 pie crust, homemade or store-bought
• 1 egg, beaten

Instructions:

1. Prepare the Mushroom Sauce:

• In a large saucepan, melt the butter over medium heat.
• Add the onion and cook until softened, about 5 minutes.
• Add the mushrooms and cook until tender, about 5 minutes more.
• Stir in the flour, salt, pepper, thyme, and sage. Cook for 1 minute, stirring constantly.
• Gradually whisk in the chicken broth, milk, and heavy cream. Bring to a simmer and cook until thickened, about 5 minutes.
• Stir in the parsley and set aside.

2. Assemble the Pot Pie:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the chicken, peas and carrots, and mushroom sauce.
• Pour the mixture into a 9-inch pie plate.
• Top with the pie crust and trim the edges.
• Brush the crust with the beaten egg.

3. Bake and Serve:

• Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
• Let cool for 15 minutes before serving.

Variations:

• Vegetable Medley: Add a variety of vegetables to the filling, such as diced carrots, celery, or zucchini.
• Cheesy Delight: Sprinkle a layer of shredded cheddar or mozzarella cheese on top of the filling before baking.
• Puff Pastry Crust: Use a puff pastry sheet for a light and flaky crust.
• Individual Servings: Divide the filling into individual ramekins and bake for 20-25 minutes, or until golden brown.

Tips for a Perfect Chicken Pot Pie:

• Use high-quality ingredients for the best flavor.
• Don’t overcook the vegetables; they should retain a slight crunch.
• Make sure the sauce is thick enough to coat the chicken and vegetables.
• Allow the pot pie to cool slightly before serving to prevent the crust from becoming soggy.

Creamy Dream: The Perfect Pairing

The velvety cream of mushroom sauce in this chicken pot pie recipe adds a rich, umami flavor that elevates the classic dish. The creamy sauce complements the tender chicken and vegetables, creating a harmonious blend of flavors. Each bite is a symphony of textures, from the flaky crust to the tender filling.

A Culinary Journey Through Time

Chicken pot pie has a long and storied history, dating back to the Middle Ages. It is believed to have originated in England, where it was known as “chicken in crust.” The dish eventually made its way to America, where it became a staple of home cooking. Today, chicken pot pie is enjoyed by people of all ages and cultures, a testament to its timeless appeal.

Final Flourish: A Culinary Masterpiece

This chicken pot pie recipe cream of mushroom is a culinary masterpiece that will impress your family and friends. The combination of tender chicken, flavorful vegetables, and creamy sauce, all encased in a flaky crust, creates a dish that is both comforting and elegant. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you to create a dish that will be the star of your next meal.

FAQ:

1. Can I use a store-bought pie crust?

• Yes, you can use a store-bought pie crust to save time. Make sure it’s a deep-dish pie crust to accommodate the filling.

2. How can I make the sauce thicker?

• If you want a thicker sauce, whisk in a cornstarch slurry (equal parts cornstarch and water) until the desired consistency is reached.

3. Can I freeze chicken pot pie?

• Yes, you can freeze chicken pot pie before or after baking. To freeze before baking, assemble the pot pie and wrap it tightly in plastic wrap and aluminum foil. To freeze after baking, let it cool completely and then wrap it tightly in plastic wrap and aluminum foil.