Delicious Chicken Pot Pie Recipe With Cream Of Mushroom Soup
Description
This Chicken Pot Pie recipe is the perfect combination of comfort food and convenience. This easy meal is a family favorite. With just a few ingredients and a bit of time, you can create a delicious pot pie that is sure to please. The creamy sauce, made from cream of mushroom soup, adds a rich flavor to the savory filling. Tender chicken and vegetables are wrapped in a flaky, buttery crust for the ultimate pot pie experience.
Prep Time
This recipe takes about 30 minutes to prepare. You will need to cook the chicken and vegetables before assembling the pot pie. You will also need to prepare the cream of mushroom soup and the pie crust. Once all of the ingredients are ready, you can assemble the pot pie and get it in the oven.
Cook Time
The pot pie will need to bake for about 45 minutes. During this time, the pie crust will become golden brown and the filling will be bubbly and hot. The chicken and vegetables will be cooked through, and the cream of mushroom soup will be perfectly blended with the other ingredients. After the pot pie is done baking, it will need to cool before serving.
Ingredients
For this recipe, you will need 1 can of cream of mushroom soup, 2 cups of cubed cooked chicken, 1 cup of cooked vegetables, 1/4 cup of butter, 1/4 cup of all-purpose flour, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. You will also need one package of ready-made pie crust.
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie plate with butter. Place one of the ready-made pie crusts in the bottom of the pie plate. In a medium saucepan over medium heat, melt the butter. Add the flour, garlic powder, onion powder, salt, and pepper, and whisk until combined. Slowly add the cream of mushroom soup and whisk until smooth. Add the chicken and vegetables and stir to combine. Pour the filling into the pie plate and top with the second piece of pie crust. Crimp the edges of the crust together and cut a few vents in the top. Bake for 45 minutes, or until the crust is golden brown.
Equipment
You will need a 9-inch pie plate, a medium saucepan, a whisk, and a spatula for this recipe. You will also need a knife to cut the vents in the top of the crust.
Notes
You can use any type of cooked chicken and vegetables for this recipe. Feel free to use leftover chicken or vegetables that you have on hand. You can also substitute the cream of mushroom soup for cream of celery or cream of chicken soup. If you do not have ready-made pie crust, you can make your own with a simple combination of butter, flour, and water.
Nutrition: Per Serving
Calories: 466, Fat: 26g, Saturated Fat: 13g, Cholesterol: 37mg, Sodium: 742mg, Carbohydrates: 40g, Fiber: 3g, Sugar: 2g, Protein: 17g.
Recipe Tips
If you want to make this recipe vegetarian, you can omit the chicken and add an extra cup of vegetables. You can also add a few tablespoons of grated cheese to the top of the pot pie for added flavor. If you want a crispier crust, you can brush it with a bit of melted butter before baking. You can also add a few tablespoons of herbs to the filling for added flavor.
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