Experience Culinary Heaven: The Ultimate Chicken Pot Pie Recipe Using Cream Of Chicken Soup

When the weather turns chilly, there’s nothing quite like a warm and hearty chicken pot pie to warm your soul. This classic dish is a favorite for a reason, with its flaky crust, tender chicken, and creamy vegetable filling. And with the help of cream of chicken soup, it’s easier than ever to make a delicious chicken pot pie that the whole family will love.

Ingredients:

• 1 (9-inch) unbaked pie crust
• 3 tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1 (10.75 ounce) can cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 cups cooked chicken, shredded or diced
• 1 cup frozen or fresh peas
• 1 cup frozen or fresh corn

Step-by-Step Guide:

1. Prepare the Pie Crust:

• If using a store-bought pie crust, follow the package instructions to prepare it.
• If making your own pie crust, combine the flour, salt, and sugar in a large bowl.
• Use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbs.
• Add the ice water one tablespoon at a time, mixing until the dough just comes together.
• Form the dough into a ball, wrap it in plastic wrap, and chill it for at least 30 minutes.

2. Sauté the Vegetables:

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

3. Make the Filling:

• In a large bowl, combine the cream of chicken soup, milk, thyme, salt, and pepper.
• Stir in the cooked chicken, peas, and corn.

4. Assemble the Pie:

• Preheat the oven to 375°F (190°C).
• Roll out the pie crust to a 12-inch circle.
• Transfer the pie crust to a 9-inch pie plate, trimming the edges.
• Pour the filling into the pie crust.
• Roll out the remaining pie crust to an 11-inch circle.
• Place the top crust over the filling and trim the edges.
• Fold the edges of the bottom crust over the top crust and crimp to seal.

5. Bake the Pie:

• Brush the top of the pie crust with milk and sprinkle with salt.
• Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
• Let the pie cool for at least 15 minutes before serving.

Tips for the Best Chicken Pot Pie:

• Use a good quality pie crust, either homemade or store-bought.
• Don’t overfill the pie crust, or the filling will bubble over.
• If you don’t have any cooked chicken, you can use rotisserie chicken or canned chicken.
• Add other vegetables to the filling, such as green beans, potatoes, or mushrooms.
• Serve the chicken pot pie with a side of mashed potatoes, rice, or salad.

Variations on the Classic:

• Creamy Chicken Pot Pie: Add 1/2 cup of sour cream or heavy cream to the filling for an extra creamy texture.
• Cheesy Chicken Pot Pie: Sprinkle 1 cup of shredded cheddar cheese over the filling before adding the top crust.
• Savory Chicken Pot Pie: Add 1/2 teaspoon of dried sage, rosemary, or oregano to the filling for a more savory flavor.
• Spicy Chicken Pot Pie: Add 1/4 teaspoon of cayenne pepper or chili powder to the filling for a spicy kick.
• Veggie Chicken Pot Pie: Replace the chicken with a mixture of chopped vegetables, such as broccoli, cauliflower, and zucchini.

A Comforting Meal for Any Occasion

Whether you’re looking for a hearty meal on a cold winter night or a comforting dish to share with loved ones, this chicken pot pie recipe using cream of chicken soup is sure to hit the spot. With its flaky crust, tender chicken, and creamy vegetable filling, this classic dish is a comfort food favorite that will warm your heart and soul.

Top Questions Asked

1. Can I use a different type of soup in this recipe?

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

2. Can I make this recipe ahead of time?

Yes, you can assemble the pie and bake it up to 2 days ahead of time. Just let it cool completely before storing it in the refrigerator. When you’re ready to serve, reheat the pie in a preheated oven at 350°F (175°C) until warmed through.

3. Can I freeze this recipe?

Yes, you can freeze the assembled pie before baking or after baking. To freeze before baking, wrap the pie tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. To freeze after baking, let the pie cool completely before wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. When you’re ready to serve, thaw the pie overnight in the refrigerator or at room temperature for several hours. Then, bake the pie according to the recipe instructions.