Preheat the oven to 375°F and give a light coating of grease to a 9-inch pie plate.
In a big bowl, mix one can of cream of chicken soup, 1/2 cup of milk, 3 cups of cooked chicken, and 2 cups of frozen mixed vegetables. Add salt and pepper to taste.
Take out one refrigerated pie crust and place it on the pie plate, making sure to cover the bottom and sides. Use a spoon to evenly spread the chicken mixture over the crust.
Take out another refrigerated pie crust and place it on top of the filling. Press the edges of both crusts together and make a few slits on the top crust to let steam escape.
Brush the top crust with a mixture of beaten egg and water to give it a nice golden and shiny appearance.
Bake for around 30 to 35 minutes, or until the crust turns a nice light brown and the filling starts bubbling.
Let the pie sit for 10 minutes before you dig in. It’s perfect with a side of green beans or a salad.
Ingredients:
One can of cream of chicken soup;
1/2 cup of milk;
3 cups of cooked chicken (you can use rotisserie chicken or leftover chicken);
2 cups of frozen mixed vegetables (you can use any combination of carrots, peas, corn, green beans, etc.);
Salt and pepper to taste;
Two refrigerated pie crusts (you can find them in the dairy section of the supermarket);
One egg and some water for the egg wash;
Control the time and temperature:
● The oven should be set to 375°F, a moderate temperature that will cook the pie evenly and give the crust a flaky and crispy texture. If the oven is too hot, the crust might end up burning or the filling could dry out. On the other hand, if the oven is too cold, you may end up with a soggy crust or undercooked filling.
● The baking time should be around 30 to 35 minutes, which will give the crust a nice light brown color and make the filling all bubbly. You can check if it’s done by sticking a knife or toothpick in the middle of the pie. If it comes out clean, then you know it’s ready. But if it comes out wet, then you’ll need to give it some more time in the oven.
● The pie needs to rest for about 10 minutes so it can cool down a bit and the filling can set. If you cut into it immediately, the filling might spill out and create a mess. But if you wait too long, the pie might lose its warmth and texture.
Decorate the dish：
●Add a sprinkle of chopped parsley or cilantro on top of the pie to give it a pop of color and freshness.
● Cut out some shapes from the extra pie crust dough, like stars, hearts, or flowers, and pop them on top of the crust before baking. This will add a fun and festive touch to your pie.
● Drizzle some gravy or melted butter over the slices of the pie to make them more moist and flavorful.
● Serve the pie with a side of cranberry sauce or apple sauce to give it a touch of sweetness and contrast.
Notes:
● Be careful when dealing with the hot pie, as both the filling and crust can be scorching and cause burns. Make sure to use oven mitts or potholders to protect your hands, and a spatula or knife for cutting and serving.
● Be careful with the ingredients, as some people might have allergies or intolerances to certain ones. For instance, eggs, milk, chicken, lactose intolerance or celiac disease can cause reactions in individuals. If you’re preparing this dish for someone else, make sure to inquire about their dietary restrictions and preferences so you can adjust the recipe accordingly.
● Watch out for the calories in this dish, as it can be quite high in fat, sodium, and carbs. A single serving of chicken pot pie with cream of chicken soup can pack around 500 calories, 30 grams of fat, 900 milligrams of sodium, and 40 grams of carbs. If you’re keeping an eye on your weight or health, you might want to consider controlling your portion size or balancing it out with some low-calorie and high-fiber options like fruits, veggies, or salads.
The origin:
The chicken pot pie has its roots in ancient Greece and Rome, where they made pies filled with meat and other ingredients. They used a dough called satura, which was a mix of flour and oil. To add flavor to their pies, they also used various spices and herbs.
In the 18th and 19th centuries, the modern version of chicken pot pie emerged in Europe and America. It quickly gained popularity among the working class and settlers as it provided an affordable way to use up leftover meat and vegetables while creating a hearty and nutritious meal. Moreover, its convenience extended beyond taste – it could be easily transported or stored by baking it in a metal or ceramic pot with a tight lid.
(Note: The revised sentences maintain the original meaning while incorporating more colloquial expressions.)
The Campbell Soup Company, founded in 1869 by Joseph Campbell and Abraham Anderson, invented the cream of chicken soup in the 20th century. They initially produced canned tomatoes, vegetables, jellies, soups, condiments, and minced meats. In 1934, they introduced their first cream soup – the cream of mushroom soup. Later on, they expanded their range to include other flavors like cream of celery and cream of potato.
How to make the gluten free dairy-free chicken pot pie?
There are so many ways to make a gluten-free, dairy-free chicken pot pie, but one of the easiest and quickest methods is to use gluten-free pasta instead of a pie crust. This way, you can skip all the hassle of making or buying gluten-free pie dough and still enjoy a creamy and satisfying dish. Here’s a super simple recipe you can try out:
Whisk together the broth, coconut milk, and arrowroot starch, then set it aside. In a large skillet over medium-high heat, melt the ghee or vegan butter and add in the salt, pepper, garlic powder, onion powder, thyme, and sage. Stir everything well and cook for a few minutes until it becomes fragrant.
Add the chicken and veggies, and mix them well with the seasoning. Cook for another 10 minutes, stirring occasionally, until the veggies become tender. Meanwhile, cook the pasta as per the instructions on the package until it is cooked but still firm to bite. Drain and rinse with cold water.
Add the broth mixture to the chicken and vegetable mixture and bring it to a boil.
Then, reduce the heat and let it simmer for about 15 minutes, stirring occasionally, until the sauce thickens up. After that, throw in the pasta and mix it well with the sauce. You can serve it hot or transfer everything into a baking dish and bake at 375°F for 10 minutes to get a crispy top.
Related dishes:
● Chicken and dumplings with cream of chicken soup
● Chicken and biscuit casserole with cream of chicken soup
Cooking is a super fun and creative activity that can bring you tons of joy and satisfaction. I hope you keep up your passion and curiosity for cooking because it’s such an awesome hobby! And hey, if you’ve got any feedback or suggestions for me, please don’t hesitate to let me know. I’m always happy to hear from you so I can improve myself. Have an amazing day!