Crave-worthy chicken pot pie: your step-by-step guide with cream of mushroom soup

Introduction:
Embark on a culinary adventure with this comprehensive guide on “how to make chicken pot pie with cream of mushroom soup.” This comfort food classic offers a symphony of flavors and textures, perfect for a cozy family meal or a special occasion.

Ingredients: The Building Blocks of Flavor

• 1 (3-4 pound) whole chicken
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley
• 1 pie crust, homemade or store-bought

Step-by-Step Instructions: A Culinary Masterpiece

1. Prepare the Chicken:

• Rinse the chicken and remove any excess fat.
• Place it in a large pot and cover with water.
• Bring to a boil, then reduce heat and simmer for 1 hour, or until the chicken is cooked through.

2. Make the Creamy Filling:

• While the chicken is cooking, melt the butter in a large saucepan over medium heat.
• Add the onion, celery, and carrots and cook until softened, about 5 minutes.
• Sprinkle in the flour and cook for 1 minute, stirring constantly.
• Gradually whisk in the chicken broth and cream of mushroom soup until smooth.
• Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.

3. Add the Chicken and Vegetables:

• Remove the chicken from the pot and shred the meat into bite-sized pieces.
• Add the chicken, peas, and parsley to the creamy filling and stir to combine.

4. Assemble the Pot Pie:

• Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
• Line a 9-inch pie plate with the pie crust.
• Pour the chicken mixture into the pie crust.
• Top with the remaining pie crust and crimp the edges to seal.

5. Bake to Perfection:

• Bake the pot pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
• Let the pot pie cool for 10 minutes before serving.

Variations: A Symphony of Flavors

• Vegetable Medley: Add a variety of vegetables to the filling, such as green beans, corn, or potatoes.
• Creamy Variation: Use a combination of cream of mushroom soup and cream of chicken soup for a richer flavor.
• Biscuit Topping: Replace the top pie crust with flaky biscuits for a different texture.
• Individual Servings: Divide the filling into individual ramekins and top with a puff pastry lid.

Tips for a Perfect Pot Pie

• Tender Chicken: Cook the chicken until it falls off the bone for a tender and flavorful filling.
• Homemade Pie Crust: Make your own pie crust for a more authentic and flaky texture.
• Season to Taste: Add salt and pepper to taste to enhance the flavors.
• Thicken the Filling: If the filling is too thin, whisk in a cornstarch slurry (equal parts cornstarch and water) until thickened.
• Reheat Gently: Reheat the pot pie in a low oven or microwave to avoid drying it out.

Serving Suggestions: A Culinary Accompaniment

• Fresh Salad: Serve the pot pie with a crisp green salad to balance the richness.
• Mashed Potatoes: Offer mashed potatoes as a classic and comforting side dish.
• Bread Rolls: Warm bread rolls are perfect for dipping into the creamy filling.
• Gravy: Make a simple gravy from the chicken pan drippings for an extra layer of flavor.

A Culinary Conclusion: A Feast for the Senses

Indulge in the warmth and comfort of this homemade chicken pot pie with cream of mushroom soup. Its rich flavors, tender chicken, and flaky crust will delight your taste buds and create a memorable dining experience. Experiment with variations and serving suggestions to make this classic dish your own.

Frequently Asked Questions

Q: Can I use boneless, skinless chicken breasts instead of a whole chicken?
A: Yes, you can use 2 pounds of boneless, skinless chicken breasts. Reduce the cooking time to 20-25 minutes or until the chicken is cooked through.

Q: What can I do if I don’t have a pie crust?
A: You can use a store-bought pie crust or make your own using a pie crust mix. Alternatively, you can top the pot pie with mashed potatoes or puff pastry.

Q: How do I store and reheat the chicken pot pie?
A: Store the pot pie in the refrigerator for up to 3 days. Reheat it in a low oven (300-325 degrees Fahrenheit) for about 15-20 minutes, or until heated through.