Unveiled: the secret to grandma’s irresistible chicken pot pie recipe with cream of chicken soup

Indulge in the heartwarming flavors of a classic chicken pot pie with this mouthwatering recipe. Using creamy and flavorful cream of chicken soup as the base, this dish combines tender chicken, crisp vegetables, and a flaky crust to create a culinary masterpiece.

Ingredients

For the Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 (10.75 ounce) can cream of chicken soup
• 1/2 cup chicken broth
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Crust:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold butter, cut into cubes
• 1/4 cup ice water

Instructions

Making the Filling:

1. In a large bowl, combine the chicken, carrots, celery, and onion.
2. In a separate bowl, whisk together the cream of chicken soup, chicken broth, flour, salt, and pepper.
3. Pour the soup mixture over the chicken and vegetables and stir to combine.

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one 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.

Assembling the Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough to 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 to an 11-inch circle.
6. Place the dough over the filling and crimp the edges to seal.
7. Cut slits in the top of the crust to allow steam to escape.

Baking:

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

Tips

• For a richer flavor, use roasted chicken instead of boiled chicken.
• Add other vegetables to your liking, such as peas, green beans, or corn.
• If you don’t have cream of chicken soup, you can use cream of celery soup instead.
• To make the crust ahead of time, roll it out and freeze it for up to 2 months.

Variations

• For a vegetarian version, replace the chicken with tofu or chickpeas.
• For a gluten-free version, use gluten-free flour.
• For a dairy-free version, use plant-based milk instead of butter and cream of chicken soup.

Serving Suggestions

• Serve with a side of mashed potatoes or rice.
• Top with a dollop of sour cream or gravy.
• Pair with a crisp green salad for a balanced meal.

Summing Up: A Culinary Delight

This chicken pot pie recipe made with cream of chicken soup is guaranteed to warm your soul and satisfy your taste buds. With its tender chicken, crisp vegetables, creamy filling, and flaky crust, it’s the perfect comfort food for any occasion.

Answers to Your Most Common Questions

How can I make the crust more flaky?

• Use cold butter and ice water to keep the butter from melting into the flour.
• Work the butter into the flour quickly to avoid overworking the dough.
• Refrigerate the dough for at least 30 minutes before rolling it out.

Why is my filling runny?

• The filling may be runny if there is too much liquid.
• Make sure to whisk the flour into the soup mixture until it is completely dissolved.
• If the filling is still runny after baking, you can thicken it with a cornstarch slurry (equal parts cornstarch and water).

Can I use frozen vegetables?

• Yes, you can use frozen vegetables in this recipe.
• Just be sure to thaw them completely before adding them to the filling.