Better days have Campbell’s chicken pot pie in them. This cozy comfort food will tantalize your tastebuds and soothe your body, mind, and soul. Show A delectable mix of chicken, cheese, veggies, and a creamy sauce is encased between two crisp and flaky crusts. This is what I call pie heaven. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox! It’s incredibly easy to make and also such an excellent way to turn yesterday’s leftover chicken into today’s drool-worthy meal. Want to make your day better and brighter? This immaculate chicken pot pie is the answer. How to Make Campbell’s Chicken Pot PieIt seems like a complicated recipe, but honestly, if you make smart choices, it’s a breeze. It starts with the bottom crust. I like to use pre-made here because it just makes things so much simpler. Also, contrary to popular belief, these store-bought crusts have great textures and flavors. Don’t worry about them ruining your homemade pie. Once you’ve placed the bottom crust into your pie plate, it’s time to make the filling. Just combine the soup, milk, chicken, veggies, and cheese, and voila. Spoon it over the pie plate and cover it with the top crust. Seal the pie by crimping the crusts’ edges and pop it in the oven. Just 35 minutes later, you’re done. Sprinkle the top crust with more cheddar cheese for a pretty presentation. Slice it and enjoy! Ingredients
Tips for Making the Best Chicken Pot Pie
Can I Freeze Chicken Pot Pie?For sure! This chicken pot pie will keep well in the freezer for up to 4 to 6 months. So go ahead and make as many as you can. Simply prepare the pie as instructed, except for the baking part. Once you’ve assembled it, wrap it tightly with aluminum foil and freeze. For best results, place the pie in a metal or foil pan. A glass pan might shatter if you bake it from a frozen state. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox! There’s no need to thaw the pie beforehand. Just remove the foil and replace it with a new one, and bake for 30 minutes. Then, remove the foil and bake for another 35 to 40 minutes, or until the crust is golden brown. You can thaw it in the fridge overnight first if you wish, but it doesn’t really make a huge difference in terms of tastes and textures if you don’t. The only advantage here is it’ll cut the baking time in half. If you prefer this method, simply transfer the pie into the fridge and let it defrost in there for a full day. Then, bake as instructed in the recipe card. Can you freeze cooked chicken pot pie?I don’t recommend it. Chicken pot pie tastes best when it’s fresh off the oven. One that’s been precooked, thawed, and reheated in the microwave won’t taste anywhere near as good as a freshly-baked pie. Ingredients
Directions
What is the sauce made of in chicken pot pie?What is the sauce made of in chicken pot pie? Heavy whipping cream, chicken broth or stock, butter, and all-purpose flour. Simmered together creates a luxurious, rich sauce that suspends the filling ingredients. This combination prevents a runny consistency that would make a soggy bottom crust as it sits.
How do you thicken chicken pie filling?Thickening the Filling – You can also use a cornstarch slurry to thicken this filling. Simply mix 2 tablespoons of cornstarch with 1/4 cup of water and whisk. Add this in-place of the flour, or in addition if you want to cut the cooking time down.
Do you put eggs in chicken pot pie?Really, chicken pot pie can be exactly what you make it—boiled eggs or no boiled eggs—but old-fashioned recipes and Southern grandmas alike do tend to claim that boiled eggs offer a unique creaminess to the filling and extra heartiness.
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