Secret recipe revealed: how to elevate chicken pot pie with cream of mushroom soup

Indulge in the comforting warmth of homemade chicken pot pie, elevated with the rich flavors of cream of mushroom soup. This classic dish combines tender chicken, crisp vegetables, and a creamy, velvety filling, all enveloped in a flaky, golden crust. Follow our step-by-step guide to master the art of crafting this culinary masterpiece.

Gathering the Ingredients

For the Filling:

• 1 boneless, skinless chicken breast
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 1 (10.75 oz) can cream of mushroom soup
• 1/2 cup milk
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

For the Crust:

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

Preparing the Chicken and Vegetables

1. In a large pot, bring salted water to a boil. Add the chicken breast and cook until cooked through, about 15 minutes. Remove the chicken and shred it.
2. In the same pot, add the carrots, celery, and onion. Sauté over medium heat until softened, about 5 minutes.

Making the Filling

1. In a large bowl, combine the shredded chicken, sautéed vegetables, cream of mushroom soup, milk, parsley, salt, and pepper. Stir until well combined.

Preparing the Crust

1. In a large bowl, combine the flour and salt.
2. Add the butter pieces and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, and mix until the dough just comes together. Do not overmix.

Assembling the Pot Pie

1. Preheat oven to 375°F (190°C).
2. Roll out the dough on a lightly floured surface 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 top crust over the filling and trim the edges.
7. Crimp the edges of the crust to seal.

Baking the Pot Pie

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

Variations

• Add other vegetables: Feel free to include additional vegetables, such as peas, green beans, or corn.
• Use a different soup: If you don’t have cream of mushroom soup on hand, you can substitute it with cream of celery or cream of chicken soup.
• Top with cheese: Sprinkle shredded cheddar or Parmesan cheese over the top crust before baking for an extra cheesy flavor.
• Make it gluten-free: Use gluten-free flour to make the crust gluten-free.

Tips for a Perfect Pot Pie

• Use a deep pie plate: This will ensure that the filling has enough room to bubble up and prevent it from overflowing.
• Don’t overmix the dough: Overmixing will result in a tough crust.
• Chill the dough: Chilling the dough before rolling it out will make it easier to work with and prevent it from shrinking in the oven.
• Brush the crust with milk: Before baking, brush the top crust with milk to give it a golden brown finish.

The Verdict

Creating a delicious and comforting chicken pot pie with cream of mushroom soup is a culinary triumph. By following these steps and incorporating your own creative touches, you can impress your family and friends with this classic dish. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will warm your hearts and satisfy your taste buds.

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 do I know when the chicken pot pie is done baking?
A: The crust should be golden brown and the filling should be bubbly. You can also insert a toothpick into the center of the filling. If it comes out clean, the pot pie is done.

Q: Can I make the chicken pot pie ahead of time?
A: Yes, you can make the chicken pot pie ahead of time and store it in the refrigerator for up to 3 days. Just reheat it in the oven at 350°F (175°C) for about 30 minutes before serving.