Elevate Your Pie Game: Ultimate Guide to Creating a Savory Chicken Pot Pie with Cream of Mushroom Soup

Indulge in the comforting flavors of a classic chicken pot pie, elevated with the velvety richness of cream of mushroom soup. This detailed guide will walk you through every step of creating this culinary masterpiece, ensuring a perfect result every time.

Gather Your Ingredients

For the Filling:

• 1 boneless, skinless chicken breast, cooked and shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 can (10.75 oz) cream of mushroom soup
• 1/2 cup milk
• 1/4 teaspoon dried thyme
• Salt and pepper to taste

For the Crust:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1/4 cup ice water

Prepare the Filling

1. In a large skillet, sauté the carrots, celery, and onion until softened.
2. Add the shredded chicken and cream of mushroom soup. Stir to combine.
3. Pour in the milk and season with thyme, salt, and pepper. Simmer until thickened.

Make the Crust

1. In a large bowl, whisk together the flour and salt.
2. Add the butter pieces and use a pastry cutter or two forks to work them into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.

Assemble the Pie

1. Preheat oven to 375°F (190°C).
2. Roll out the dough into a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the filling into the crust.
5. Roll out the remaining dough into a 10-inch circle.
6. Place the top crust over the filling and crimp the edges to seal.
7. Cut slits in the top crust for ventilation.

Bake the Pie

1. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pie cool for 15 minutes before serving.

Enjoy Your Culinary Creation

Savor the warmth and comfort of your homemade chicken pot pie with cream of mushroom soup. Each bite will transport you to a cozy haven, where culinary excellence meets nostalgic delight.

Tips for Perfection

• For a richer flavor, use dark meat chicken instead of white meat.
• Add a tablespoon of Worcestershire sauce to the filling for depth of flavor.
• If you don’t have cream of mushroom soup, you can make your own by blending 1 cup of cooked mushrooms with 1 cup of milk until smooth.
• For a crispy crust, brush the top with melted butter before baking.
• If the crust starts to brown too quickly, cover the edges with aluminum foil.

Troubleshooting Common Issues

• The filling is too thin: Simmer the filling for longer to thicken.
• The crust is too tough: Make sure not to overmix the dough.
• The pie is not cooked through: Bake the pie for a few extra minutes.
• The crust is soggy: Ensure the filling is not too wet before pouring it into the crust.

Popular Questions

Q: Can I use a store-bought pie crust instead of making my own?
A: Yes, you can use a store-bought pie crust to save time.

Q: Can I freeze the chicken pot pie?
A: Yes, you can freeze the pie before or after baking. If freezing after baking, let the pie cool completely before wrapping it in plastic wrap and freezing for up to 3 months.

Q: How do I reheat the chicken pot pie?
A: Preheat the oven to 350°F (175°C). If the pie is frozen, let it thaw overnight in the refrigerator. Place the pie on a baking sheet and bake for 20-30 minutes, or until heated through.