Craving a warm, comforting meal that's both delicious and surprisingly easy to make? Look no further than this Chicken Pot Pie with Cream of Chicken Soup recipe! This classic dish is elevated with simple techniques, making it perfect for a cozy weeknight dinner or a special occasion. Forget complicated pie crusts and lengthy prep times; this version is a testament to the fact that homemade cooking can be both quick and incredibly satisfying. This recipe is one of those easy recipes that consistently delivers a delicious and healthy meal, perfect for adding to your collection of quick dinner ideas.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cooked and diced (rotisserie chicken works great!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 1/4 cup chicken broth
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 (14.1 ounce) package refrigerated pie crusts
Instructions:
Step 1: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step builds a flavorful base for your pot pie filling.
Step 2: Combine the Filling
Stir in the cooked chicken, peas, and corn. Add the cream of chicken soup, milk, chicken broth, salt, and pepper. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld together. This is where the magic happens! The simplicity of this step belies the depth of flavor it creates.
Step 3: Assemble and Bake
Preheat your oven to 400°F (200°C). Pour the chicken and vegetable mixture into a 9-inch pie plate. Top with the pie crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking. For a beautiful golden-brown crust, brush the top lightly with milk or an egg wash.
Step 4: Bake to Perfection
Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool slightly before serving. This allows the filling to set and prevents burns.
Tips for the Best Chicken Pot Pie:
- Use rotisserie chicken: This is a fantastic shortcut that saves time and effort without sacrificing flavor.
- Add herbs: Fresh thyme or rosemary would complement the flavors beautifully.
- Make it your own: Feel free to add other vegetables like mushrooms, potatoes, or green beans.
- Spice it up: A pinch of paprika or cayenne pepper adds a subtle kick.
Variations:
- Creamy Tomato Chicken Pot Pie: Substitute cream of mushroom soup for cream of chicken soup and add a 1/2 cup of diced tomatoes.
- Cheesy Chicken Pot Pie: Stir in 1/2 cup of shredded cheddar cheese with the cream of chicken soup.
- Chicken and Biscuit Pot Pie: Replace the pie crust with homemade or store-bought biscuits.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: ~30g Fat: ~20g Carbohydrates: ~40g
This Chicken Pot Pie with Cream of Chicken Soup recipe is a delicious and easy way to enjoy a comforting classic. Its simple preparation and customizable nature make it a perfect addition to your repertoire of healthy meals and best recipes. Enjoy!