Easy Chicken Pot Pie Recipe with Cream of Chicken Soup
Chicken pot pie recipe with cream of chicken soup: A comforting classic. This dish combines tender chicken and vegetables in a flaky crust. Simple, savory, and satisfying.
Equipment
- 9-inch Pie Dish
- Large Mixing Bowl
- Measuring cups and spoons
- Cutting board
- Sharp Knife
- Can opener
- Fork
- Pastry brush (optional)
- Oven
Ingredients
- 1 pound boneless, skinless chicken breasts, cooked and diced
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup mixed vegetables (frozen or fresh)
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
- 2 tablespoons butter, melted
Instructions
- Step 1: Preheat Oven: Preheat oven to 375 degrees F (190 degrees C).
- Step 2: Prepare Filling: In a large bowl, combine the diced chicken, cream of chicken soup, mixed vegetables, milk, and black pepper. Mix well to ensure all ingredients are evenly distributed.
- Step 3: Assemble Pie: Unroll one pie crust and place it in a 9-inch pie dish. Gently press the crust against the bottom and sides of the dish.
- Step 4: Add Filling: Pour the chicken and vegetable mixture into the pie crust-lined dish, spreading it evenly.
- Step 5: Top with Crust: Unroll the second pie crust and place it over the filling. Trim any excess crust from around the edges of the dish.
- Step 6: Seal and Vent: Press the edges of the top and bottom crusts together to seal. Crimp the edges with a fork or your fingers to create a decorative border. Cut a few slits in the top crust to allow steam to escape during baking.
- Step 7: Brush with Butter: Brush the top crust with melted butter to help it brown and create a golden, flaky finish.
- Step 8: Bake: Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Step 9: Cool and Serve: Remove from oven and let cool for 10 minutes before serving. This allows the filling to set slightly. Optional Tips: For a richer flavor, use cream instead of milk. Add a pinch of dried thyme or rosemary to the filling for extra flavor. *Substitute with gluten-free pie crust for a gluten-free option.
Notes
Variations
- Ingredient Swaps: Consider substituting cream of mushroom or celery soup for the cream of chicken soup for different flavor profiles. Rotisserie chicken can replace cooked chicken breasts for convenience and added flavor. Substitute sweet potatoes or butternut squash for some of the mixed vegetables.
- Regional Twists: Add a dash of hot sauce or a pinch of cayenne pepper to the filling for a Southwestern kick. Incorporate sauted mushrooms and a splash of dry sherry for a French-inspired variation. Introduce diced potatoes and carrots for a traditional Irish pot pie influence.
- Dietary Adjustments: Utilize gluten-free pie crusts for a gluten-free option. Substitute unsweetened almond milk for regular milk to reduce lactose content. Increase the proportion of vegetables to chicken for a lighter, lower-calorie version.
Serving Suggestions
Chicken pot pie is best served warm, allowing the flavors to meld and the crust to maintain its flaky texture. It functions well as a complete meal, particularly for dinner. Complementary side dishes include a simple green salad, steamed green beans, or a cranberry sauce to offer contrasting flavors and textures. The dish also makes a comforting lunch option, especially on cooler days.
Storage Tips
To preserve freshness, leftover chicken pot pie should be stored in an airtight container in the refrigerator. It can maintain quality for up to 3-4 days. For longer storage, individual portions can be frozen. Wrap tightly in plastic wrap and then aluminum foil, or place in freezer-safe containers. Frozen pot pie can be reheated directly from frozen in the oven; however, it may require a longer baking time. Thawing in the refrigerator overnight before reheating is also an option. Reheating in the microwave is possible, but the crust may lose its crispness.
Frequently Asked Questions
- Question 1: Can the pot pie be assembled ahead of time? The filling can be prepared and stored in the refrigerator for up to 24 hours. Assemble the pot pie just before baking for best results.
- Question 2: How do I prevent the crust from burning? If the crust starts to brown too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking.
- Question 3: Can this recipe be made in individual ramekins? Yes, the filling can be divided among individual ramekins and topped with circles of pie crust. Adjust baking time accordingly, checking for a golden-brown crust and bubbly filling.
- Question 4: Can I use puff pastry instead of pie crust? Puff pastry can be used as a substitute for pie crust. It will result in a lighter, airier crust.