Forget the hours of prep and complicated steps! This recipe delivers all the comforting goodness of a classic chicken pot pie, using canned chicken for a seriously speedy weeknight meal. Perfect for busy families or anyone craving a delicious, homemade taste without the fuss.
What You'll Need:
For the Filling:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 (12.5 ounce) can chicken breast, drained
- 1/4 cup chopped fresh parsley (optional)
- Salt and pepper to taste
For the Crust:
- 1 box (14.1 ounces) refrigerated pie crusts (or your favorite homemade recipe!)
Instructions:
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Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in garlic and cook for another minute until fragrant.
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Combine the Filling: In a large bowl, whisk together cream of mushroom soup, cream of chicken soup, and milk until smooth. Stir in the cooked vegetables, peas, corn, and drained canned chicken. Season with salt and pepper to taste. Add parsley if using.
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Assemble the Pot Pie: Pour the chicken mixture into a 9-inch pie dish. Top with one pie crust, crimping the edges to seal. You can cut slits in the top crust to allow steam to escape.
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Bake: Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Frequently Asked Questions (FAQs)
This section addresses common queries surrounding canned chicken pot pie recipes, ensuring comprehensive coverage of user needs.
Can I use other types of canned soup?
While cream of mushroom and cream of chicken are traditional choices, you can experiment with different flavors! Cream of celery, cream of potato, or even a creamy tomato soup could add a unique twist. Just be mindful that the flavor profile will change.
How can I make this recipe healthier?
To lighten up this recipe, consider using low-sodium condensed soups, reducing the amount of oil, and adding more vegetables like broccoli, spinach, or mushrooms. You could also substitute some of the milk with chicken broth for a leaner filling. Using a whole wheat pie crust will also increase the fiber content.
What can I serve with this pot pie?
This hearty pot pie pairs well with a simple side salad, roasted vegetables, or a crusty bread for dipping into the delicious creamy sauce.
Can I make this recipe ahead of time?
You can assemble the pot pie ahead of time and store it, unbaked, in the refrigerator for up to 24 hours. Just add 10-15 minutes to the baking time. You can also make the filling ahead of time and store it separately in the refrigerator. Assemble and bake just before serving.
Can I freeze this pot pie?
Yes! You can freeze the assembled, unbaked pot pie. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding about 15-20 minutes to the baking time.
Is it necessary to drain the canned chicken?
While not strictly necessary, draining the canned chicken will help prevent the pot pie from becoming too watery. It's a simple step that helps ensure a perfect consistency.
This recipe provides a quick and easy way to enjoy a classic comfort food. Its versatility allows for customization to suit individual preferences and dietary needs. Remember to always adjust seasonings to your taste!
