Craving comfort? try this irresistible chicken pot pie recipe with cream of chicken!

Indulge in the warmth and comfort of a classic chicken pot pie, elevated with a velvety cream of chicken sauce. Our chicken pot pie recipe cream of chicken will tantalize your taste buds and leave you yearning for more.

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into cubes
• 1/2 cup ice water

For the Filling:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (10.75 ounces) cream of chicken soup
• 1 cup chicken broth
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley

Instructions

Make the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and use a pastry cutter or two forks to work the butter into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken and cook until browned on all sides.
3. Add the onion, carrots, and celery to the skillet and cook until softened, about 5 minutes.
4. Stir in the cream of chicken soup, chicken broth, peas, and parsley.
5. Bring to a boil, then reduce heat and simmer until the chicken is cooked through and the sauce has thickened, about 15 minutes.

Assemble the Pot Pie:

1. Preheat the oven to 375°F (190°C).
2. Divide the dough in half. Roll out one half into a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the filling into the pie crust.
5. Roll out the remaining dough into an 11-inch circle.
6. Place the dough over the filling and crimp the edges to seal.
7. Cut slits in the top crust to allow steam to escape.

Bake:

1. Bake the pot pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pot pie cool for 10 minutes before serving.

Variations

• Add vegetables: Enhance the filling with additional vegetables such as green beans, corn, or mushrooms.
• Use different meats: Experiment with ground turkey, beef, or pork instead of chicken.
• Make a gluten-free crust: Substitute the all-purpose flour with a gluten-free flour blend.
• Top with mashed potatoes: Spread a layer of mashed potatoes over the filling before baking the pot pie.
• Add a creamy topping: Drizzle the pot pie with heavy cream or béchamel sauce before baking.

Serving Suggestions

• Accompany with a side salad: Serve the pot pie with a fresh green salad or a Caesar salad.
• Serve with bread or rolls: Offer warm bread or rolls to soak up the delicious sauce.
• Top with fresh herbs: Garnish the pot pie with chopped fresh chives, parsley, or thyme.
• Add a dollop of sour cream: Add a dollop of sour cream to each serving for a tangy touch.
• Make it a main course: Serve the pot pie as a main course with a side dish of your choice.

Healthier Options

• Use low-sodium cream of chicken soup: Opt for a low-sodium version of the soup to reduce sodium intake.
• Add more vegetables: Bulk up the filling with additional vegetables to increase fiber and nutrient content.
• Use whole-wheat flour for the crust: Substitute the all-purpose flour with whole-wheat flour for added fiber.
• Bake without the top crust: Skip the top crust to reduce calories and fat.
• Serve with a side of fruit: Pair the pot pie with a side of fresh fruit for a balanced meal.

“Wrap-Up”: The Perfect Comfort Food

Our chicken pot pie recipe cream of chicken is the epitome of comfort food. With its tender chicken, creamy sauce, and flaky crust, it will warm your soul and satisfy your cravings. Whether you enjoy it as a main course, a side dish, or a cozy snack, this recipe is sure to become a family favorite. Experiment with the variations and serving suggestions to create a pot pie that perfectly suits your taste buds.

Basics You Wanted To Know

Q: Can I use frozen chicken in this recipe?
A: Yes, you can use frozen chicken. Thaw it completely before cooking.

Q: How can I make the crust ahead of time?
A: Prepare the dough and refrigerate it for up to 2 days before rolling it out and assembling the pot pie.

Q: What is a good substitute for cream of chicken soup?
A: If you don’t have cream of chicken soup, you can make your own by combining 1 cup of chicken broth with 1/4 cup of flour and 1/4 cup of butter.