You’re about to embark on a culinary journey that leads straight to comfort town. This chicken pot pie recipe, featuring cream of mushroom soup, is your ticket to a hearty, flavorful meal that’ll have everyone asking for seconds.
Why This Recipe Works
- The cream of mushroom soup adds a rich, umami depth that elevates the traditional chicken pot pie.
- Using pre-made pie crusts saves time without sacrificing flavor or texture.
- The combination of tender chicken, crisp vegetables, and creamy sauce creates the perfect bite every time.
- It’s a versatile recipe that can be customized based on what you have in your fridge.
- Baking until golden brown ensures a crispy, flaky crust that’s irresistible.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen mixed vegetables
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 pre-made pie crusts
Equipment Needed
- 9-inch pie dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Instructions
Preheat and Prep
Start by preheating your oven to 375°F. While the oven heats, take one of your pie crusts and press it into your pie dish, ensuring it covers the bottom and sides evenly. This will be the base of your pot pie.
Mix Your Filling
In a large mixing bowl, combine the shredded chicken, cream of mushroom soup, frozen vegetables, milk, garlic powder, and black pepper. Stir until everything is well mixed and the vegetables are evenly distributed throughout the mixture.
Fill the Pie
Pour the chicken mixture into the pie crust-lined dish. Spread it out evenly with a spoon or spatula to ensure every slice will have a perfect balance of filling.
Top It Off
Place the second pie crust over the top of the filling. Trim any excess dough from the edges, then crimp the edges together with a fork or your fingers to seal the pie. Cut a few slits in the top crust to allow steam to escape.
Bake to Perfection
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for a few minutes before serving to allow the filling to set.
Tips and Tricks
For an even richer flavor, consider sautéing some onions and mushrooms before adding them to the filling. If you’re short on time, using rotisserie chicken can be a great shortcut. To ensure your crust doesn’t get soggy, you can brush the bottom crust with a beaten egg before adding the filling. This creates a barrier that keeps the crust crisp. For a more golden top, brush the top crust with an egg wash before baking. And remember, letting the pie rest before slicing helps the filling thicken, making for cleaner slices.
Recipe Variations
- Swap the cream of mushroom soup for cream of chicken or celery for a different flavor profile.
- Add some cheese to the filling for a cheesy twist.
- For a vegetarian version, omit the chicken and add more vegetables or a plant-based protein.
- Experiment with different herbs and spices to customize the flavor to your liking.
- Try using puff pastry instead of pie crust for a lighter, flakier top.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can assemble the pie up to a day in advance and keep it refrigerated until you’re ready to bake. Just add a few extra minutes to the baking time if you’re starting from cold.
Can I freeze the pot pie?
Yes, this pot pie freezes beautifully. Assemble the pie but don’t bake it. Wrap it tightly in plastic wrap and foil, then freeze. When ready to eat, bake from frozen, adding about 20 minutes to the baking time.
What can I serve with chicken pot pie?
This dish is pretty hearty on its own, but a simple green salad or some steamed vegetables can round out the meal nicely. A glass of white wine or a crisp cider also pairs wonderfully.
Summary
This chicken pot pie with cream of mushroom soup is the epitome of comfort food. Easy to make, customizable, and utterly delicious, it’s sure to become a staple in your recipe rotation.
