The Secret To Making The Best Chicken Pot Pie – With Cream Of Mushroom Soup!

Indulge in the heartwarming flavors of a classic chicken pot pie, elevated by the rich and umami-packed cream of mushroom soup. This step-by-step guide will empower you to create this comforting dish with ease, promising a delectable culinary experience.

Ingredients

• 1 whole chicken (about 3-4 pounds)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter, melted
• 4 cups chicken broth
• 1 can (10.75 ounces) cream of mushroom soup
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• 1 sheet puff pastry, thawed

Instructions

1. Prepare the Chicken

• In a large pot, cover the chicken with water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the chicken is cooked through.
• Remove the chicken from the pot and let it cool slightly. Once cool, remove the meat from the bones and shred it.

2. Sauté the Vegetables

• In a large skillet, melt the butter over medium heat.
• Add the onion, carrots, and celery and cook until softened, about 5 minutes.

3. Create the Roux

• Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
• Gradually whisk in the chicken broth until the mixture is smooth.

4. Add the Cream of Mushroom Soup

• Stir in the cream of mushroom soup until well combined.

5. Season and Simmer

• Season the mixture with salt and black pepper to taste.
• Bring to a boil, then reduce heat and simmer for 15 minutes, or until thickened.

6. Combine the Ingredients

• In a large bowl, combine the shredded chicken, vegetable mixture, peas, corn, cheddar cheese, and parsley.

7. Assemble the Pie

• Preheat oven to 400°F (200°C).
• Grease a 9-inch pie plate.
• Place the puff pastry sheet over the pie plate and trim the edges.
• Pour the chicken mixture into the pie crust.
• Fold the edges of the puff pastry over the filling and crimp to seal.

8. Bake

• Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Tips for Perfection

• For a richer flavor, use dark meat chicken.
• Add a few drops of Worcestershire sauce to the vegetable mixture for extra umami.
• If you don’t have puff pastry, you can use a pie crust mix or a pre-made pie crust.
• Let the pie cool for 10-15 minutes before serving to allow the filling to set.

Serving Suggestions

• Pair your chicken pot pie with a side salad or a bowl of soup.
• Serve with a dollop of sour cream or gravy for added richness.
• Garnish with fresh herbs or a sprinkle of paprika for a finishing touch.

The Magic of Cream of Mushroom Soup

Cream of mushroom soup adds an irresistible depth of flavor and creaminess to this classic dish. Its earthy notes complement the chicken and vegetables, creating a harmonious blend that will delight your taste buds.

Recommendations: A Culinary Symphony

With its flaky crust, tender chicken, and flavorful filling, this chicken pot pie with cream of mushroom soup is a culinary masterpiece that will warm your heart and satisfy your cravings. Whether you’re a seasoned home cook or a novice in the kitchen, this recipe will guide you to create a dish that will impress your family and friends.

Basics You Wanted To Know

Q: Can I use condensed cream of mushroom soup instead of regular?

A: Yes, you can use condensed cream of mushroom soup. However, you will need to dilute it with an equal amount of water or milk.

Q: What can I use if I don’t have puff pastry?

A: You can use a pie crust mix or a pre-made pie crust.

Q: How do I make sure the chicken is cooked through?

A: Use a meat thermometer to check the internal temperature of the chicken. It should reach an internal temperature of 165°F (74°C).