Easy Chicken Pot Pie Recipe with Cream of Chicken Soup
This recipe delivers a comfort food classic – creamy, cheesy chicken pot pie – without the fuss. Perfect for a weeknight meal, this simplified version uses cream of chicken soup as a base, cutting down on prep time significantly. Let's dive into this easy and delicious recipe!
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly!)
- 10.75 oz can condensed cream of chicken soup
- 1/2 cup milk
- 1/4 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 cups frozen peas and carrots
- 1 (14.1 ounce) package refrigerated pie crusts
Instructions: A Step-by-Step Guide
Getting Started: Preparing the Vegetables
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. This step adds depth of flavor to your pot pie.
Building the Chicken Pot Pie Filling
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Combine Ingredients: Stir in the shredded chicken, cream of chicken soup, milk, chicken broth, thyme, salt, and pepper. Mix well to ensure everything is evenly distributed.
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Add the Frozen Vegetables: Gently stir in the frozen peas and carrots. Cook until heated through, about 2-3 minutes. Avoid overcooking to maintain the vibrant color and texture of the vegetables.
Assembling and Baking the Pot Pie
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Prepare the Pie Crust: Preheat your oven to 400°F (200°C). Unroll one pie crust and place it in a 9-inch pie plate. Crimp the edges to create a nice, neat seal.
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Fill the Crust: Pour the chicken and vegetable mixture into the pie crust.
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Top with the Second Crust: Unroll the second pie crust and place it over the filling. You can either crimp the edges to seal, or cut slits in the top crust to allow steam to escape. For a rustic look, you can even leave the top crust slightly uneven. The key is to ensure a good seal to prevent leakage.
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Bake to Perfection: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Keep a close eye on it during the last 5-10 minutes to prevent burning.
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Cool and Serve: Let the pot pie cool slightly before serving. This allows the filling to set slightly and makes it easier to cut and serve.
Tips and Variations for Your Perfect Pot Pie:
- Add Some Cheese: Sprinkle shredded cheddar cheese on top of the filling before adding the top crust for extra cheesy goodness!
- Use Different Vegetables: Feel free to experiment with other vegetables like mushrooms, potatoes, or green beans.
- Make it a Single Serving: This recipe can easily be halved to make a smaller pot pie. Use a smaller pie dish or individual ramekins.
- Homemade Crust: For a more elevated dish, try making your own pie crust. Numerous recipes are readily available online.
This easy chicken pot pie recipe is a guaranteed crowd-pleaser. The combination of creamy filling and flaky crust makes it the perfect comfort food for any occasion. Enjoy!
