One-pan wonder: discover the magic of the chicken pot pie recipe with cream of mushroom

The classic chicken pot pie gets a creamy, savory upgrade with the addition of cream of mushroom soup. This recipe is a guaranteed crowd-pleaser, perfect for cold nights or cozy family gatherings.

Ingredients

For the Crust:

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

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 shredded
• 1 can (10.75 ounces) cream of mushroom soup
• 1 cup chicken broth
• 1/2 cup frozen peas
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Prepare the Crust:

• In a large bowl, whisk together the flour and salt.
• Add the butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
• Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together.
• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Filling:

• Heat the olive oil in a large skillet over medium heat.
• Add the onion, carrots, and celery and cook until softened, about 5 minutes.
• Stir in the chicken, cream of mushroom soup, chicken broth, peas, thyme, salt, and pepper.
• Bring to a simmer and cook for 10 minutes, or until the chicken is heated through.

3. Assemble the Pot Pie:

• Preheat oven to 375°F (190°C).
• Divide the dough in half and roll out each half into a 12-inch (30 cm) circle.
• Line a 9-inch (23 cm) pie plate with one of the circles.
• Pour the filling into the pie crust.
• Top with the remaining circle of dough and crimp the edges to seal.
• Brush the crust with milk or egg wash for a golden brown finish.

4. Bake:

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

The Perfect Pairing: Creamy Mushroom Sauce

The creamy mushroom sauce in this recipe adds an irresistible richness and umami to the classic chicken pot pie. Here’s how to make it:

• Ingredients:
• 1 tablespoon butter
• 8 ounces mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

• Instructions:
• Melt the butter in a saucepan over medium heat.
• Add the mushrooms and cook until softened, about 5 minutes.
• Sprinkle in the flour and cook for 1 minute, stirring constantly.
• Gradually whisk in the milk until smooth.
• Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
• Stir in the Parmesan cheese, salt, and pepper.

Variations to Delight Your Taste Buds

• Add Vegetables: Enhance the filling with additional vegetables such as broccoli, zucchini, or corn.
• Use Different Meat: Swap out the chicken for turkey, beef, or pork for a different flavor profile.
• Make it Gluten-Free: Use gluten-free flour for the crust and gluten-free cream of mushroom soup.
• Top with Biscuits: For a twist on the classic, top the pot pie with fluffy biscuits instead of a pie crust.

Tips for a Perfect Pot Pie

• Don’t Overwork the Dough: Overworking the dough will make the crust tough.
• Chill the Dough: Chilling the dough before rolling it out prevents it from shrinking in the oven.
• Use a Pie Shield: A pie shield will prevent the edges of the crust from burning.
• Check the Filling: Make sure the filling is bubbling before removing it from the oven.
• Let it Rest: Allow the pot pie to rest for 10 minutes before serving to let the filling settle.

Serving Suggestions

• Accompaniments: Serve the pot pie with a side of mashed potatoes, roasted vegetables, or a green salad.
• Garnish: Sprinkle with fresh parsley or chives for a pop of color and flavor.
• Pair with Wine: A light-bodied white wine such as Pinot Grigio or Chardonnay complements the creamy mushroom sauce.

Beyond the Ordinary: Elevate Your Pot Pie

• Use a Dutch Oven: Cooking the pot pie in a Dutch oven gives it a rustic and flavorful touch.
• Add a Roux: Create a richer and smoother sauce by adding a roux made from equal parts butter and flour.
• Try a Lattice Crust: Impress your guests with a beautiful lattice crust on top of the pot pie.

A Feast for the Senses: Indulge in the Creamy Goodness

This chicken pot pie recipe with cream of mushroom is a culinary masterpiece that will warm your heart and satisfy your taste buds. The flaky crust, savory filling, and creamy mushroom sauce come together in perfect harmony, creating a dish that is both comforting and delicious.

Questions We Hear a Lot

Q: Can I use condensed cream of mushroom soup?
A: Yes, you can use condensed cream of mushroom soup. Reduce the chicken broth to 1/2 cup to compensate for the extra liquid.

Q: How can I thicken the filling?
A: To thicken the filling, add a cornstarch slurry (equal parts cornstarch and water) to the sauce while it’s simmering.

Q: Can I make this pot pie ahead of time?
A: Yes, you can make the filling a day ahead and assemble the pot pie just before baking.