Ah, chicken pot pie. The mere mention of it conjures up images of warm kitchens, bubbling ovens, and the intoxicating aroma of savory comfort food.
It’s a dish that transcends generations, a culinary hug on a cold day. And the best part? It’s surprisingly easy to make, even for novice cooks. Today, I’m sharing my go-to recipe for chicken pot pie with cream of chicken soup.
This recipe is a bit of a hybrid – it embraces the convenience of canned soup while sneaking in some fresh ingredients for added flavor and texture. So, grab your rolling pin, preheat your oven, and let’s get baking!
I vividly remember my childhood winters huddled around the dinner table, spooning steaming bowls of chicken pot pie made by my grandma.
Her version was a masterpiece – buttery crust, tender chicken, and a creamy filling studded with peas and carrots. It was pure magic, and I vowed to one day recreate that same magic in my own kitchen.
Over the years, I’ve experimented with countless chicken pot pie recipes. Some were good, some were not so good. But finally, I landed on this one.
It’s simple enough for a weeknight meal yet special enough for a weekend gathering. And let me tell you, it’s every bit as comforting and delicious as my grandma’s.
How To Prepare Chicken Pot Pie Recipe With Cream Of Chicken Soup
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Yield: 6-8 servings
Equipment Needed:
- Pie dish (9-inch)
- Mixing bowls (2)
- Whisk
- Rolling pin
- Sharp knife
- Spoon
- Pastry brush
Ingredients:
- 1 package (14.1 oz) refrigerated pie crust (two crusts)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 2 cups cooked chicken, shredded
- 1 package (12 oz) frozen mixed vegetables, thawed and drained
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley (optional)
- Salt and pepper to taste
- Egg wash (1 egg yolk beaten with 1 tablespoon of water)
Step-by-Step Cooking Instructions:
Step 1: Preheat and Prep the Crust
- Preheat your oven to 400°F (200°C).
- Unroll one pie crust and gently press it into the bottom of your pie dish. Trim any excess dough.
- Prick the bottom of the crust with a fork to prevent puffing.
Step 2: Whip Up the Filling
In a medium bowl, whisk together the cream of chicken soup, milk, chicken, vegetables, onion, garlic, butter, and parsley (if using). Season with salt and pepper to taste.
Step 3: Assemble and Bake
- Pour the filling into the prepared pie crust.
- Unroll the remaining pie crust and drape it over the filling. Trim and crimp the edges to seal.
- Brush the top crust with the egg wash and cut a few vents for steam.
- Bake for 45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for at least 15 minutes before serving. Trust me, the wait is worth it!
Nutrition Facts Chicken Pot Pie Recipe With Cream Of Chicken Soup
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 20g |
| Carbohydrates | 45g |
| Protein | 25g |
| Sodium | 600mg |
Serving Suggestions
1. This chicken pot pie is hearty enough to be a meal on its own, but you can always serve it with a side of mashed potatoes, roasted vegetables, or a simple green salad.
2. For a lighter touch, try a dollop of Greek yogurt or a drizzle of pesto on top.
3. Leftovers (if there are any!) can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Health Benefits
Beyond its pure comfort factor, chicken pot pie packs a surprising nutritional punch. The chicken provides lean protein, while the vegetables add essential vitamins and minerals.
The whole wheat crust option offers fiber, and even the cream of chicken soup, when used in moderation, contributes calcium and Vitamin A.
How Do You Thicken Chicken Pot Pie Filling?
There are two main ways to thicken your chicken pot pie filling: flour roux and cornstarch slurry. For a classic approach, whisk flour into melted butter until golden, creating a roux that thickens as it cooks.
When you add the liquids, simmer for a few minutes until the sauce reaches your desired consistency. For a faster, gluten-free option, whisk cornstarch with cold water until smooth, then stir it into the hot filling.
The cornstarch will instantly thicken as it heats, leaving you with a silky smooth sauce. Choose your method, adjust the amount based on your preferred thickness, and watch your pot pie transform into a delicious, spoon-worthy masterpiece!
Conclusion
There you have it, folks! A chicken pot pie recipe that bridges the gap between nostalgic comfort and modern convenience.
It’s a dish that sings with familiar flavors, thanks to the cream of chicken soup, yet bursts with vibrant notes from fresh ingredients and playful variations.
This is your canvas, ready to be splattered with the colors of your culinary creativity. Now, go forth and bake!
And don’t forget to come back, share your pot pie stories, and let me know how you added your own unique notes to this heartwarming melody.
Happy baking, and happy eating!
FAQ:
Can I use frozen peas and carrots instead of a mixed vegetable blend?
Absolutely! Frozen peas and carrots are a classic pairing in chicken pot pie.
Do I have to use egg wash?
Egg wash creates a beautiful golden brown crust, but it’s not essential. You can skip it if you prefer.
My pie crust keeps getting soggy! Help!
Blind baking the crust partially before adding the filling can help prevent a soggy bottom. Simply pre-bake the crust for 10-15 minutes before filling and baking.
Can I make this ahead of time?
You can assemble the pie and keep it in the refrigerator for up to 24 hours before baking. Just be sure to add a few extra minutes to the baking time when you do.
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