Homemade Chicken Pot Pie Recipe With Cream Of Chicken Soup
Description
This homemade chicken pot pie recipe with cream of chicken soup is a classic comfort food dish that is sure to delight the whole family. This classic dish is made with a creamy base, flavorful vegetables, and tender chunks of chicken, all encased in a flaky crust. It is easy to make and can be enjoyed as a cozy dinner on a cold night. Whether you’re looking for a quick weeknight dinner or a comforting Sunday dinner, this recipe is sure to please.
Prep Time
This recipe takes about 15 minutes of prep time. During this time, you’ll need to prepare the vegetables and chicken, mix the ingredients for the filling, and roll out the crust. You can save time by using pre-cooked chicken and store-bought crust.
Cook Time
This dish takes about 45 minutes to cook. The chunky vegetables and chicken need to be cooked until tender and the filling needs to be bubbling. The crust needs to be golden brown and flaky. Once the pot pie is finished cooking, let it cool for 10 minutes before serving.
Ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 2 cups cooked chicken, chopped
- 1 package (2 crusts) pie crust
Instructions
1. Preheat oven to 375 degrees Fahrenheit. Grease a 9-inch pie dish with butter.
2. In a large skillet over medium-high heat, melt the butter. Add the onion, carrots, and celery and cook for 8-10 minutes, stirring frequently, until the vegetables are softened. Add the peas and thyme and cook for an additional 2 minutes.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute, stirring constantly. Add the cream of chicken soup and chicken broth and stir until combined. Bring the mixture to a low boil and cook for 5 minutes, stirring occasionally, until the mixture is thickened.
4. Remove the skillet from the heat and stir in the cooked chicken. Pour the mixture into the prepared pie dish.
5. Unroll the pie crusts and place one crust over the filling. Trim off any excess crust around the edges and press it into the sides of the pie dish. Cut a few slits in the top of the crust to allow steam to escape. Place the pie dish on a baking sheet.
6. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool for 10 minutes before serving.
Equipment
- Large skillet
- 9-inch pie dish
- Baking sheet
Notes
This recipe is a great way to use up leftover cooked chicken. You can also use canned chicken if you don’t have cooked chicken on hand. If you don’t have cream of chicken soup, you can use cream of mushroom or cream of celery.
Nutrition: Per Serving
- Calories: 350
- Fat: 16g
- Carbohydrates: 34g
- Protein: 14g
Recipe Tips
This chicken pot pie is best served warm. You can store any leftovers in the refrigerator for up to 3 days. To reheat, place the pot pie in the oven and bake at 375 degrees Fahrenheit until warmed through. You can also freeze the pot pie for up to 3 months. To thaw, place in the refrigerator overnight and bake in the oven as directed.
For a healthier version of this dish, you can use whole wheat pie crust, low-sodium broth, and reduced-fat cream of chicken soup. You can also add more vegetables, such as mushrooms, bell peppers, or asparagus. If you’re looking for a way to make the pot pie a bit more flavorful, you can add a pinch of nutmeg or cayenne pepper.
Post a Comment for "Homemade Chicken Pot Pie Recipe With Cream Of Chicken Soup"