There’s something undeniably comforting about a warm, savory chicken pot pie with potatoes and cream of Chicken soup, isn’t there? It’s a dish that evokes feelings of nostalgia and warmth, a hug in a bowl on a chilly evening or a pick-me-up after a long day. This classic dish, brimming with tender chicken, hearty potatoes, and a creamy sauce, is a guaranteed crowd-pleaser. We’ll explore how to make this comforting dish even more special with a few simple additions.
Why Chicken Pot Pie Is the Ultimate Comfort Food
Chicken pot pie with potatoes and cream of Chicken soup roots trace back centuries, evolving from savory pies enjoyed in ancient times to the beloved dish we know today. Comfort foods like this tap into our emotional needs, providing a sense of security and satisfaction. The warmth, the familiar flavors, and the aroma all contribute to this deeply satisfying experience. While store-bought versions offer convenience, nothing beats the homemade touch, allowing you to control the ingredients and infuse it with your own love and care.
Key Ingredients, What Makes This Version Special
For the chicken, rotisserie offers convenience, while cooked chicken breasts or thighs provide lean protein. Russet or Yukon Gold potatoes add heartiness and texture. Cream of chicken soup creates a rich, creamy base that binds the filling beautifully. Classic vegetables like peas, carrots, and corn add sweetness and color. A touch of thyme, black pepper, and garlic elevates the flavor profile.
Step-by-Step Recipe Breakdown
Start by dicing your cooked chicken and potatoes into bite-sized pieces. In a large bowl, combine the chicken, potatoes, and vegetables with the cream of chicken soup. Choose your crust: store-bought simplifies the process, while homemade adds a rustic touch. Pour the filling into your chosen crust and bake until golden brown and bubbly. We’ll share tips for achieving that perfect flaky crust.
Potatoes in Pot Pie, Flavor and Texture Enhancer
Potatoes play a crucial role in this pot pie, adding a comforting heartiness and substance. They offer a delightful textural contrast to the creamy sauce, providing satisfyingly tender chunks in every bite. Beyond flavor and texture, potatoes also boost the nutritional value, contributing fiber and potassium.
Cream of Chicken Soup, Shortcut with Depth
Canned cream of chicken soup offers a convenient shortcut to a flavorful, creamy filling. Choose a quality brand, or consider a homemade version if you prefer. The soup acts as a natural thickener, ensuring a luscious consistency. We’ll offer tips on balancing the saltiness and enhancing the flavor for the best results.
Crust Options, Classic, Puff, or Biscuit Topping
The crust is your canvas! A classic double crust provides a traditional feel, while a single crust simplifies things. Puff pastry elevates the dish with its light and airy texture. For a rustic, hearty option, consider a biscuit topping. We’ll also address gluten-free crust options for those with dietary needs.
Serving Suggestions and Pairings
A fresh green salad, roasted vegetables, or even a touch of cranberry sauce complement chicken pot pie beautifully. We’ll discuss appropriate serving sizes for families and offer tips on reheating and storing leftovers, maximizing enjoyment.
Custom Variations for Every Taste
Feel free to personalize your pot pie! Substitute chicken with turkey or tofu for a different flavor profile. Dairy-free or low-sodium adaptations cater to various dietary needs. Mini pot pies are perfect for parties or individual servings. Add a pinch of chili flakes or Cajun seasoning for a spicy kick.
Chicken Pot Pie with Potatoes and Cream of Chicken Soup
Equipment
- 1 Oven Preheated to 375°F (190°C) for baking the pie.
- 1 9-inch Pie Dish A standard size to hold all the ingredients and crust.
- 1 Medium Pot For cooking potatoes and vegetables.
- 1 Large Skillet or Pan To cook chicken and mix the filling.
- 1 Mixing Spoon or Spatula For stirring and mixing the ingredients.
- 1 Rolling Pin (Optional) For rolling out homemade pie crust (if not using store-bought).
- 1 Knife For chopping potatoes, chicken, and vegetables.
- 1 Cutting board To safely chop and prepare ingredients.
- 1 Measuring Cups & Spoons To measure ingredients like cream of chicken soup and seasoning.
- 1 Ladle For transferring filling into the pie dish.
- 1 Basting brush (optional) For brushing the crust with butter or egg wash.
Ingredients
- 2 Cups Cooked Chicken (shredded) Use rotisserie chicken or leftover chicken.
- 2 Cups Potatoes (peeled, diced) Russet or Yukon Gold potatoes work best.
- 1 Can (10.5 oz) Cream of Chicken Soup Use any brand or homemade version.
- 1 Cup Frozen Peas Adds sweetness and color to the filling.
- 1 Cup Carrots (diced) Can use frozen or fresh carrots.
- 1 Cup Chicken Broth (low sodium) To thin the filling, if desired.
- 1 Teaspoon Garlic Powder Optional for extra flavor.
- 1/2 Teaspoon Onion Powder Optional, enhances the filling’s taste.
- 1/2 Teaspoon Black Pepper To taste, add a mild spice.
- 1/2 Teaspoon Salt Adjust based on preference and broth used.
- 1 Package Pie Crust (store-bought or homemade) Use 1 bottom and 1 top crust for a full pie.
- 1 Tablespoon Butter (for greasing dish) Optional, for greasing the pie dish.
- 1 Egg (optional) Egg (for egg wash) To brush on top of the crust for a golden finish.
Instructions
- Preheat the OvenPreheat your oven to 375°F (190°C), ensuring it’s hot and ready for baking.
- Prepare the PotatoesPeel and dice the potatoes into small, bite-sized cubes. Place them in a medium pot, cover with water, and bring to a boil. Cook for about 10 minutes or until fork-tender. Drain and set aside.
- Cook the ChickenIf you’re using cooked chicken, shred it into bite-sized pieces. If not, cook chicken breasts or thighs in a skillet over medium heat until fully cooked, then shred. Set the cooked chicken aside.
- Make the FillingIn a large skillet, melt 1 tablespoon of butter over medium heat. Add carrots and peas, cooking for 2-3 minutes until slightly tender. Stir in the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper. Let the mixture simmer for about 5 minutes. Add in the cooked potatoes and shredded chicken, mixing everything together well.
- Prepare the Pie CrustRoll out your pie crust (if homemade) or unroll the store-bought crust. Lightly grease a 9-inch pie dish with butter and line the bottom with one of the pie crusts.
- Assemble the PiePour the prepared chicken mixture into the pie dish, spreading it evenly. Cover with the second pie crust, pressing the edges to seal. If desired, use a fork to crimp the edges or create a decorative pattern. Cut a few small slits in the top crust to allow steam to escape.
- Egg Wash (Optional)For a golden, shiny crust, beat 1 egg and brush it lightly over the top of the pie crust.
- BakePlace the pie in the preheated oven and bake for 35-40 minutes or until the crust is golden brown and the filling is bubbling.
- Cool and ServeAllow the pie to cool for 5-10 minutes before slicing. Serve warm and enjoy the comforting flavors!
FAQs
Can I use cream of chicken soup for pot pie?
Absolutely! It’s a key ingredient in this recipe, creating a creamy, flavorful base.
Can I use chicken soup in a chicken pie?
While you can, cream of chicken soup provides a thicker, richer filling. You might need to adjust the recipe with a thickener if using regular chicken soup.
Do potatoes go in chicken pot pie?
Yes! They add heartiness, texture, and nutritional value.
What is the secret ingredient in chicken pot pie?
While there’s no single secret, a touch of thyme or a splash of white wine can elevate the flavor.
What makes chicken pot pie creamy?
The cream of chicken soup, along with the starch from the potatoes, contributes to the creamy texture.
Conclusion
Chicken pot pie with potatoes and cream of chicken soup is more than just a meal; it’s an experience. It’s a taste of home, a comforting embrace in a bowl. We hope this guide empowers you to create your own perfect version, tailored to your preferences and enjoyed with loved ones.
