Taste the goodness: classic chicken pot pie recipe with cream of chicken soup simplified

Are you craving a heartwarming and comforting meal that will satisfy your soul? Look no further than our mouthwatering chicken pot pie recipe with cream of chicken soup. This classic dish is a culinary masterpiece that combines tender chicken, savory vegetables, and a creamy, velvety sauce, all nestled in a flaky, golden-brown crust.

With our step-by-step instructions and helpful tips, you can create a homemade chicken pot pie that will impress your family and friends. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is designed to guide you through the process seamlessly.

Ingredients You’ll Need:

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 pound boneless, skinless chicken breasts, cooked and shredded
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 medium celery stalk, chopped
• 1 (10.75 ounce) can cream of chicken soup
• 1/2 cup chicken broth
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley

Step-by-Step Instructions:

Prepare the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour until they resemble 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.

Make the Filling:

1. In a large skillet, sauté the onion, carrot, and celery in a little olive oil until softened.
2. Add the shredded chicken, cream of chicken soup, and chicken broth. Bring to a simmer and cook for 5 minutes.
3. Stir in the peas and parsley.

Assemble the Pie:

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. On a lightly floured surface, roll out half of the dough 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 a 10-inch circle.
6. Place the top crust over the filling and crimp the edges to seal.
7. Brush the crust with an egg wash (1 egg mixed with 1 tablespoon of water).

Bake and Serve:

1. Bake the chicken pot pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
2. Let the pie cool for 15 minutes before serving.

Tips for Success:

• For a richer flavor, use homemade chicken broth instead of store-bought.
• If you don’t have cream of chicken soup, you can substitute cream of mushroom or cream of celery soup.
• Add other vegetables to your pot pie, such as potatoes, corn, or green beans.
• For a crispy crust, brush the top with melted butter before baking.
• Let the pie rest before cutting into it to allow the filling to set.

Variations:

• Vegetarian Pot Pie: Replace the chicken with chopped vegetables, such as mushrooms, zucchini, and bell peppers.
• Seafood Pot Pie: Use a combination of cooked shrimp, crab, and fish instead of chicken.
• Shepherd’s Pie: Make a savory filling with ground beef or lamb, and top it with mashed potatoes instead of a crust.

Serving Suggestions:

• Serve the chicken pot pie with a side of fresh green salad or crusty bread.
• Top the pie with a dollop of sour cream or gravy for extra richness.
• Pair the pie with a glass of your favorite wine or a cold beer.

Tips for Storing and Reheating:

• Store the chicken pot pie in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pie in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 15-20 minutes, or until warmed through.

Takeaways:

Indulge in the ultimate comfort food with our easy-to-follow chicken pot pie recipe with cream of chicken soup. This classic dish is a culinary delight that will warm your heart and satisfy your soul. Whether you’re hosting a family gathering or simply craving a comforting meal, this recipe will become a staple in your kitchen.

Top Questions Asked

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Just be sure to thaw it completely before cooking.

Q: How can I make a gluten-free chicken pot pie?
A: To make a gluten-free chicken pot pie, use gluten-free flour for the crust and gluten-free chicken broth for the filling.

Q: Can I make this recipe in advance?
A: Yes, you can make the chicken pot pie in advance and store it in the refrigerator for up to 3 days. When ready to serve, reheat the pie in the oven until warmed through.