Chicken Pot Pie Recipe With Mushroom Soup
Description
Chicken pot pie is a classic comfort food with a creamy, savory filling and a flaky, buttery crust. This particular recipe is made with a rich mushroom soup base and tender chunks of chicken, all enclosed in a golden-brown, buttery crust. It’s the perfect meal for a cold winter night, and it’s sure to be a hit with the whole family. This recipe is easy to make and can be prepared in just an hour. So get your oven preheating and let’s get started!
Prep Time
This recipe takes about 15 minutes of prep time. This includes chopping the vegetables, prepping the crust and the filling, and assembling the pot pie. Once you’ve gathered all the ingredients and prepped everything, the rest of the process is straightforward and easy.
Cook Time
The chicken pot pie needs about 40 minutes in the oven. You’ll want to check it every 10 minutes or so to make sure the crust isn’t getting too dark. As soon as the filling is bubbling and the crust is golden-brown, it’s ready to eat!
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ cup butter, cold and cubed
- 5-6 tablespoons cold water
For the filling:
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 teaspoon thyme
- 2 cups cooked chicken, diced
- 1 cup frozen peas
- Salt and pepper, to taste
- 1 egg, beaten
For the topping:
- ¼ cup butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon parsley
Instructions
1. Preheat the oven to 375°F (190°C).
2. Make the crust: In a medium bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the cold water, 1 tablespoon at a time, until the dough comes together. Knead the dough a few times, then roll it out on a lightly floured surface. Place the crust in a 9-inch pie dish and set aside.
3. Make the filling: In a large skillet over medium-high heat, melt the butter. Add the onion and garlic and sauté until the onion is translucent. Add the carrots, celery, and mushrooms and sauté for 5 minutes. Sprinkle the flour over the vegetables and stir to combine. Add the chicken broth, cream of mushroom soup, and thyme. Simmer for 10 minutes, stirring occasionally. Add the chicken and peas and season with salt and pepper to taste. Stir to combine and remove from the heat.
4. Assemble the pot pie: Pour the filling into the prepared crust. Brush the edges of the crust with the beaten egg. Place the top crust over the filling, crimp the edges to seal, and cut several vents in the top. Brush the top of the crust with the melted butter and sprinkle with garlic powder and parsley.
5. Bake the pot pie for 40 minutes or until the crust is golden-brown and the filling is bubbling. Allow to cool for 10 minutes before serving.
Equipment
You’ll need a few basic kitchen tools for this recipe, including:
- A large skillet
- A medium bowl
- A 9-inch pie dish
- A rolling pin
- A pastry brush
Notes
This recipe can be easily adapted to suit whatever ingredients you have on hand. Feel free to swap out the vegetables or use a different type of soup. You can also use cooked turkey instead of chicken, or add other vegetables such as corn or green beans. The possibilities are endless!
Nutrition: Per Serving
This recipe yields 8 servings. Per serving, it contains:
- Calories: 408
- Fat: 22 g
- Carbs: 34 g
- Protein: 18 g
Recipe Tips
- Make sure your butter is cold when making the crust. This will ensure that it doesn’t become too soft and sticky. If it starts to get too warm, pop it in the refrigerator for a few minutes.
- If you don’t have cream of mushroom soup, you can substitute any type of condensed soup. Cream of chicken, cream of celery, or even tomato soup will work.
- Don’t overbake the pot pie. The filling should be bubbling and the crust should be golden-brown, but not too dark. If it gets too dark, the crust will be too dry.
- This dish can be served as is, or with a side of mashed potatoes, gravy, or a green salad.
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