Pot pie perfection: a step-by-step guide to a creamy, comforting chicken pot pie recipe with cream of mushroom soup

Indulge in the heartwarming embrace of a classic comfort dish with our exquisite chicken pot pie recipe with cream of mushroom soup. This culinary masterpiece combines tender chicken, a medley of crisp vegetables, and a velvety mushroom sauce, all enveloped in a golden-brown crust that will tantalize your taste buds.

Ingredients:

For the Filling:

• 1 boneless, skinless chicken breast (about 1 pound)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (10.75 ounces) cream of mushroom soup
• 1/2 cup chicken broth
• 1/4 cup frozen peas
• 1/4 cup shredded cheddar cheese

For the Crust:

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

Instructions:

Prepare the Filling:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat.
3. Season chicken with salt and pepper and cook until golden brown on both sides.
4. Remove chicken from the skillet and set aside.
5. Add onion, carrots, and celery to the skillet and cook until softened.
6. Stir in cream of mushroom soup and chicken broth.
7. Bring to a simmer and cook for 10 minutes, or until thickened.
8. Add peas and shredded cheddar cheese.
9. Shred the cooked chicken and add it to the filling.

Make the Crust:

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

Assemble the Pot Pie:

1. Divide the filling between two 9-inch pie plates.
2. On a lightly floured surface, roll out the dough into a 12-inch circle.
3. Place the dough over one of the pie plates and trim the edges.
4. Fold the edges under and crimp to seal.
5. Repeat with the remaining dough and pie plate.
6. Brush the crusts with an egg wash (1 egg beaten with 1 tablespoon of water).
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

A Culinary Symphony for Every Occasion

Whether it’s a cozy family gathering, a comforting dinner for one, or a festive holiday treat, this chicken pot pie recipe with cream of mushroom soup is a culinary symphony that will warm your heart and delight your taste buds.

The Secret to a Velvety Mushroom Sauce

The cream of mushroom soup adds a rich and velvety texture to the sauce. For an even more intense mushroom flavor, you can use sautéed mushrooms instead of the soup.

The Perfect Crust: A Golden-Brown Symphony

The key to a perfect crust is to use cold butter and ice water. This will prevent the crust from becoming tough and ensure a flaky, golden-brown masterpiece.

The Art of Seasoning: Enhancing Flavor

Don’t be afraid to experiment with seasonings. Add a pinch of thyme or rosemary to the filling for an earthy aroma, or a dash of paprika for a touch of spice.

The Healthier Choice: A Guilt-Free Indulgence

If you’re looking for a healthier option, you can substitute whole-wheat flour for the all-purpose flour and use low-fat milk instead of butter.

The Ultimate Comfort Food: A Culinary Journey

Chicken pot pie with cream of mushroom soup is more than just a dish; it’s a culinary journey that evokes memories, nurtures the soul, and brings people together.

Popular Questions

Q: Can I use a different type of soup?
A: Yes, you can use any cream-based soup, such as cream of celery or cream of chicken.

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the pot pie and refrigerate it for up to 2 days before baking. When ready to bake, let it come to room temperature for 30 minutes before baking.

Q: What can I serve with chicken pot pie?
A: Chicken pot pie pairs well with a variety of side dishes, such as mashed potatoes, green beans, or a simple salad.