The Ultimate Chicken Pot Pie Recipe Made Easy With Cream Of Chicken Soup: A Comfort Food Delight!

Chicken pot pie is a classic comfort food that is perfect for a cold winter day. With its creamy filling, flaky crust, and savory chicken, it’s a dish that the whole family will love. This recipe uses cream of chicken soup to make the filling quick and easy, and it can be made in just a few simple steps.

Ingredients

• 1 cup chopped cooked chicken
• 1 cup frozen peas and carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 pie crust, homemade or store-bought
• 1 egg, beaten

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the chicken, peas and carrots, celery, onion, cream of chicken soup, milk, salt, pepper, thyme, rosemary, garlic powder, and onion powder. Stir until well combined.
3. Pour the filling into a 9-inch pie plate.
4. Top with the pie crust and trim the edges.
5. Fold the edges of the pie crust under and crimp to seal.
6. Brush the top of the pie crust with the beaten egg.
7. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let cool for 10 minutes before serving.

Tips

• For a creamier filling, use half-and-half instead of milk.
• Add a tablespoon of chopped fresh parsley or chives to the filling for a pop of color and flavor.
• If you don’t have a pie crust, you can use a puff pastry sheet.
• You can also make this recipe in a slow cooker. Simply combine all of the ingredients in the slow cooker and cook on low for 6-8 hours.

Variations

• Add 1 cup of cooked rice to the filling for a heartier pot pie.
• Add 1 cup of shredded cheddar cheese to the filling for a cheesy pot pie.
• Add 1/2 cup of chopped bacon to the filling for a smoky pot pie.
• Add 1 cup of chopped mushrooms to the filling for a savory pot pie.

Serving Suggestions

Chicken pot pie is a delicious meal on its own, but it can also be served with a side of mashed potatoes, green beans, or a salad.

Storage

Chicken pot pie can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To freeze, cool the pot pie completely, then wrap it tightly in plastic wrap and aluminum foil. When ready to serve, thaw the pot pie in the refrigerator overnight.

“The Perfect Chicken Pot Pie: A Culinary Symphony”

Chicken pot pie is a dish that has been enjoyed by families for generations. With its creamy filling, flaky crust, and savory chicken, it’s a comfort food that is perfect for any occasion. This recipe is a great way to make a classic chicken pot pie quickly and easily, and it’s sure to be a hit with everyone who tries it.

Common Questions and Answers

Q: Can I use rotisserie chicken in this recipe?

A: Yes, you can use rotisserie chicken in this recipe. Simply remove the skin and bones from the chicken and chop it into bite-sized pieces.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time. Simply assemble the pot pie and bake it according to the instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When ready to serve, reheat the pot pie in a 350 degree F (175 degree C) oven until heated through.

Q: Can I freeze this recipe?

A: Yes, you can freeze this recipe. Simply assemble the pot pie and bake it according to the instructions. Then, let it cool completely and wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to serve, thaw the pot pie in the refrigerator overnight and reheat it in a 350 degree F (175 degree C) oven until heated through.