A chicken pot pie is like a cozy hug in a pastry. The active voice version of the sentence would be: “A delicious crust wraps up tender chicken, vegetables, and a creamy sauce on both the top and bottom.” It’s perfect for using up leftover chicken or grabbing a cooked one from the store. You can even opt for convenient frozen veggies that are already prepped and ready to go. The cream of chicken soup adds richness to the sauce, eliminating the need for any extra gravy. And when it comes to the crust, you have the choice between homemade or store-bought – whatever floats your boat!
Prepare the ingredients:
1 store-bought pie crust (or homemade if you prefer)
2 cups of cooked chicken, shredded or chopped (you can use leftover chicken or rotisserie chicken)
1 can of cream of chicken soup (10.5 oz)
1/4 cup of milk
1/4 teaspoon of garlic powder
Salt and pepper to taste
2 cups of frozen mixed vegetables (carrots, green beans, corn, peas, etc.)
1 egg, beaten (for egg wash)
Make the filling:
1. In a big bowl, mix the cream of chicken soup, milk, garlic powder, salt, and pepper. This is gonna be the sauce for the filling.
2. Toss the chicken and frozen veggies into the sauce and give it a good stir to combine everything nicely. This will be our yummy filling for the pie.
3. Pour that delicious filling into a 9-inch pie plate and spread it out evenly. Make sure there are no gaps or holes in there!
Make the crust:
1. Preheat the oven to 400°F (200°C).
2. Take out the pie crust and cut it into two pieces, with one slightly bigger than the other. The bottom crust will use the larger piece, while the top crust will use the smaller one.
3. Place the larger piece of pie crust over the filling in the pie plate, gently pressing it down and crimping the edges with your fingers or a fork. Make some slits on top of the crust to allow steam to escape.
4. Give a good brush of egg wash on top of the crust for that golden and shiny finish.
5. Put your pie plate on a baking sheet and bake for about 15 minutes, or until you see that lovely golden brown color on your crust.
Finish:
Take the pie out of the oven and let it chill for 10 minutes. This will help the filling set and keep the crust nice ‘and crispy. Slice up the pie and serve it with a spatula. If you’re into it, you can sprinkle some chopped parsley or cheese on top for extra flavor. Enjoy your easy chicken pot pie with cream of chicken soup! It’s a tasty and comforting dish that you can be proud of.
The nutritional value:
This easy chicken pot pie with cream of chicken soup is a nutritious and well-balanced dish that provides you with protein, carbs, fat, fiber, and vitamins. It can keep you feeling full and energized for a long time. However, it’s also quite high in calories and fat, so it’s best not to have it too often or in large portions. It’s ideal as an occasional indulgence or when you’re craving some comfort food.
Tips:
Be careful not to fill the pie plate too much with the filling, or it might spill over and create a mess in the oven. Leave some space around the edges for the crust to seal properly.
If you want to make your pie crust from scratch, you can use this recipe. It’s super easy and flaky, plus you can prepare it ahead of time and keep it in the fridge or freezer until needed.
If you’re looking to make a healthier version of this dish, try using low-fat or fat-free cream of chicken soup, skim milk, and reduced-fat cheese. You can also add more veggies or opt for a whole wheat pie crust if desired.
If you wanna jazz up the dish, throw in a mix of veggies like broccoli, cauliflower, zucchini, mushrooms, and more. To amp up the flavor, toss in some herbs like thyme, rosemary, or sage into the filling.
To make it more exciting, swap out the pie crust for crescent rolls and whip up individual pot pies using muffin tins. You can even get creative by using cookie cutters to shape your crust into stars, hearts, or letters and adorn the pie with them.
The origin:
This chicken pot pie with cream of chicken soup has a fascinating history. Some folks say it hails from England, where meat and veggie pies have been popular since the Middle Ages. Others claim French pastry chefs invented the pot pie crust in the 16th century.
However, most agree that it gained popularity in America, where settlers adapted the recipe to use local ingredients and cooking techniques. This dish is beloved by many worldwide, especially in the United States, Canada, and Australia. It’s often served at diners, restaurants, and homes alike – even for holidays like Thanksgiving or Christmas!
People have their twists on this classic also; some add cheese or bacon while others toss in mushrooms or herbs. There are even vegetarian or vegan versions made with tofu, beans, or plant-based cream of chicken soup!