Home-cooked bliss: step-by-step guide to making chicken pot pie with cream of mushroom soup

Indulge in the culinary adventure of creating a tantalizing chicken pot pie, where tender chicken, savory vegetables, and a creamy mushroom sauce harmonize in a golden, flaky crust. This delectable dish is a comfort food classic that has warmed hearts and satisfied taste buds for generations. Our step-by-step guide will empower you to master the art of making chicken pot pie with cream of mushroom soup, ensuring a culinary triumph every time.

Gather Your Culinary Arsenal

Before embarking on this culinary expedition, ensure you have the following ingredients:

• 1 whole chicken (3-4 pounds)
• 1/2 cup all-purpose flour
• 1/4 cup butter
• 1 medium onion (diced)
• 2 stalks celery (diced)
• 2 carrots (diced)
• 1 (10.75 ounce) can cream of mushroom soup
• 1 cup chicken broth
• 1/2 cup frozen peas
• 1/2 cup shredded cheddar cheese
• 1 sheet puff pastry (14 ounces)

Prepare the Chicken

• In a large pot, submerge the whole chicken in cold water and bring to a boil.
• Reduce heat to low, cover, and simmer for about 1 hour, or until the chicken is cooked through.
• Remove the chicken from the pot and let it cool slightly.
• Once cool, shred the chicken into bite-sized pieces.

Create the Creamy Base

• In a large skillet, melt the butter over medium heat.
• Add the onion, celery, and carrots, and sauté until softened.
• Gradually whisk in the flour, cooking for 1 minute.
• Slowly pour in the cream of mushroom soup and chicken broth, stirring constantly until smooth.
• Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, or until thickened.

Combine the Ingredients

• In a large bowl, combine the shredded chicken, cooked vegetables, and thickened sauce.
• Stir in the peas and cheddar cheese.

Craft the Crust

• On a lightly floured surface, roll out the puff pastry into a 12-inch circle.
• Transfer the pastry to a 9-inch pie plate and trim the edges.
• Fold the edges under and crimp to seal.

Assemble the Pie

• Pour the chicken mixture into the prepared pie crust.
• Brush the crust with an egg wash (1 egg beaten with 1 tablespoon of water).
• Bake in a preheated oven at 375°F for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

The Grand Finale: A Feast for the Senses

• Let the pie cool slightly before slicing and serving.
• Pair it with a crisp green salad or a warm bowl of soup for a complete culinary experience.

Tips for a Culinary Masterpiece

• For a richer flavor, use roasted chicken instead of boiled chicken.
• Add other vegetables to your liking, such as green beans, corn, or potatoes.
• If you don’t have cream of mushroom soup, you can substitute it with cream of chicken soup or cream of celery soup.
• For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
• To make the crust from scratch, combine 1 cup of all-purpose flour, 1/2 teaspoon of salt, and 1/2 cup of cold butter cut into small pieces. Work the butter into the flour until it resembles coarse crumbs. Add 1-2 tablespoons of ice water and mix until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes before rolling out.

Questions We Hear a Lot

• Can I use frozen chicken?

Yes, you can use frozen chicken. Just be sure to thaw it completely before cooking.

• How can I thicken the sauce?

If the sauce is too thin, add a cornstarch slurry (equal parts cornstarch and water) to the simmering sauce and stir until thickened.

• What if I don’t have a pie plate?

You can use a 9×13 inch baking dish instead. Just be sure to adjust the baking time accordingly.

• Can I make this pie ahead of time?

Yes, you can assemble the pie ahead of time and refrigerate it for up to 24 hours. When ready to bake, bring it to room temperature for 30 minutes before baking.

• How can I store the leftovers?

Leftover chicken pot pie can be stored in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven before serving.