What To Know
- With its creamy, flavorful filling and flaky, golden crust, this chicken pot pie is sure to be a hit with your family and friends.
- This chicken pot pie recipe with cream of mushroom soup is a delicious and easy-to-make twist on a classic comfort food.
- With its creamy, flavorful filling and flaky, golden crust, this chicken pot pie is sure to be a hit with your family and friends.
- Yes, you can use a different type of soup, such as cream of celery or cream of chicken.
Chicken pot pie is a classic comfort food that can warm the soul on a cold day. This chicken pot pie recipe with cream of mushroom soup is a simple and delicious way to enjoy this classic dish. With its creamy, flavorful filling and flaky, golden crust, this chicken pot pie is sure to be a hit with your family and friends.
Ingredients:
- 1 cup chopped onion
- 2 cups chopped carrots
- 2 cups chopped celery
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 3 cups chicken broth
- 1 cup cream of mushroom soup
- 1 cup frozen peas
- 1 cup cooked chicken, shredded
- 1 cup frozen corn
- 1 cup refrigerated pie crusts (2 crusts)
- 1 egg, beaten
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onion, carrots, and celery and cook until softened about 5 minutes.
3. Stir in flour, salt, pepper, thyme, and sage. Cook for 1 minute, stirring constantly.
4. Gradually whisk in chicken broth and cream of mushroom soup. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. Add peas, chicken, and corn to the sauce. Stir to combine.
6. Pour the filling into a 9-inch pie plate.
7. Top with the pie crusts. Trim and crimp the edges to seal.
8. Brush the top crust with beaten egg.
9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. Let cool for 10 minutes before serving.
Tips:
- For a creamier filling, use heavy cream instead of milk.
- Add a teaspoon of Worcestershire sauce to the filling for a savory flavor.
- Top the chicken pot pie with a sprinkle of grated Parmesan cheese before baking.
- Serve the chicken pot pie with a side of mashed potatoes or green beans.
Variations:
- Use a different type of soup, such as cream of celery or cream of chicken.
- Add other vegetables to the filling, such as green beans, asparagus, or mushrooms.
- Use a different type of meat, such as turkey, beef, or pork.
- Make a vegetarian chicken pot pie by using vegetable broth and omitting the chicken.
Storage:
- Chicken pot pie can be stored in the refrigerator for up to 3 days.
- Chicken pot pie can be frozen for up to 2 months.
Reheating:
- To reheat chicken pot pie, preheat the oven to 350°F (175°C).
- Cover the chicken pot pie with foil and bake for 20-25 minutes, or until heated through.
- You can also reheat chicken pot pie in the microwave on high power for 2-3 minutes, stirring once.
“Chicken Pot Pie with Cream of Mushroom Soup: A Twist on a Classic”
This chicken pot pie recipe with cream of mushroom soup is a delicious and easy-to-make twist on a classic comfort food. With its creamy, flavorful filling and flaky, golden crust, this chicken pot pie is sure to be a hit with your family and friends.
Top Questions Asked
Q: Can I use a different type of soup?
A: Yes, you can use a different type of soup, such as cream of celery or cream of chicken.
Q: Can I add other vegetables to the filling?
A: Yes, you can add other vegetables to the filling, such as green beans, asparagus, or mushrooms.
Q: Can I use a different type of meat?
A: Yes, you can use a different type of meat, such as turkey, beef, or pork.
Q: Can I make a vegetarian chicken pot pie?
A: Yes, you can make a vegetarian chicken pot pie by using vegetable broth and omitting the chicken.
