This recipe delivers a comforting and flavorful chicken pot pie, leveraging the convenience of cream of mushroom soup while elevating it with fresh ingredients and homemade touches. Forget the bland, processed versions; this recipe prioritizes taste and texture. It's perfect for a weeknight dinner or a cozy weekend meal.
What Makes This Chicken Pot Pie Recipe Special?
This isn't your average cream of mushroom soup chicken pot pie. We're focusing on creating a richer, more nuanced flavor profile by enhancing the creamy base and ensuring the vegetables are vibrant and tender. We'll also guide you through making a flaky, golden crust that perfectly complements the creamy filling.
Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cooked and diced (rotisserie chicken works great!)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk or chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon thyme
- Salt and pepper to taste
For the Crust:
- 1 (14.1 ounce) package refrigerated pie crusts (or your favorite homemade recipe)
- 1 egg, beaten (for egg wash)
Instructions:
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Prepare the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
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Combine the Filling: Stir in the cooked chicken, cream of mushroom soup, milk (or broth), parsley, thyme, salt, and pepper. Simmer for 5 minutes, allowing the flavors to meld.
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Assemble the Pot Pie: Pour the chicken and vegetable mixture into a 9-inch pie plate.
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Add the Crust: Carefully place one pie crust over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg for a golden brown finish.
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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)
Can I use leftover cooked chicken?
Absolutely! Using leftover roasted or cooked chicken is a fantastic way to save time. Just make sure it's shredded or diced before adding it to the soup mixture.
What other vegetables can I add?
Feel free to get creative! Peas, green beans, corn, or potatoes would all be delicious additions to this recipe. Just be sure to add them along with the carrots and celery.
Can I make this recipe without cream of mushroom soup?
Yes, you can create a homemade creamy sauce by combining milk, butter, flour, and mushrooms. Sauté the mushrooms until tender, then make a roux with the butter and flour, gradually whisking in the milk until thickened. Season to taste.
How can I make the crust flakier?
For an extra-flaky crust, consider using a homemade pie crust recipe. You can also brush the crust with a little melted butter before baking.
Can I freeze this chicken pot pie?
Yes, this chicken pot pie freezes well. Assemble the pot pie as directed, but before baking, wrap the entire pie plate tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. To bake from frozen, thaw overnight in the refrigerator and add about 15-20 minutes to the baking time.
Can I use a different type of soup?
While cream of mushroom soup is classic, you can experiment with other cream-based soups, such as cream of chicken or cream of celery. The flavor will be slightly different, but still delicious.
This recipe provides a foundation for your culinary creativity. Feel free to adjust the ingredients and seasonings to suit your preferences. Enjoy your homemade chicken pot pie!
