Craving a warm, comforting meal that's both delicious and surprisingly easy to make? Look no further than this creamy, dreamy Chicken Pot Pie! Forget the fussy, complicated recipes of the past; this version is perfect for busy weeknights and delivers all the rich, savory goodness you expect from a classic pot pie, elevated with a homemade touch. This recipe is a testament to the fact that healthy meals and quick dinner ideas can absolutely coexist! Get ready to impress your family and friends with this homemade cooking masterpiece.
Ingredients: You'll Need These Simple Staples
This recipe utilizes readily available ingredients, making it a perfect choice for your next meal planning.
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For the Chicken Filling:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 10 oz cremini mushrooms, sliced
- 10 oz canned condensed cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
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For the Crust: (You can use store-bought puff pastry for a quicker option!)
- 1 box (14.1 oz) refrigerated pie crusts
Step-by-Step Instructions: Easy as Pie!
This recipe guides you through making a delicious Chicken Pot Pie in simple, easy to follow steps.
1. Prepare the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
2. Sauté Vegetables: In the same skillet, sauté onion and garlic until softened, about 3-5 minutes. Add mushrooms and cook until tender, about 5 minutes more.
3. Create the Creamy Sauce: Stir in flour and cook for 1 minute. Gradually whisk in cream of mushroom soup and chicken broth until smooth. Bring to a simmer, then reduce heat and cook for 2-3 minutes, or until slightly thickened.
4. Combine and Season: Stir in heavy cream, thyme, salt, and pepper. Add cooked chicken to the sauce and heat through.
5. Assemble the Pot Pie: Preheat oven to 400°F (200°C). Pour chicken mixture into a 9-inch pie plate. Top with one pie crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
6. Bake to Perfection: Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for a few minutes before serving.
Tips and Variations for the Best Results
- For a richer flavor: Use a combination of cremini and shiitake mushrooms.
- Add some veggies: Incorporate diced carrots, celery, or peas into the filling for added nutrition and texture.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Make it lighter: Use reduced-fat cream of mushroom soup and skim milk instead of heavy cream.
- Leftovers are a treat! This pot pie reheats beautifully. Simply cover and microwave or bake until heated through.
Nutritional Information (per serving, approximate)
This recipe delivers a balanced and nutritious meal, perfect for those seeking healthy meal options. Note that nutritional information can vary depending on specific ingredients used.
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 30-35g
This cream of mushroom chicken pot pie recipe is a fantastic example of how delicious and easy homemade cooking can be. It's a perfect choice for a comforting weeknight dinner or a special occasion. Enjoy!