Try this Easy Chicken Pot Pie recipe, or contribute your own.
- Carbohydrate 1.63801652983878 g
- Cholesterol 1.00000000084535 mg
- Fat 2.05980961931479 g
- Fiber 0.329422735428081 g
- Protein 0.512916578495018 g
- Saturated Fat 0.321061861855271 g
- Serving Size 1 1 -8 (29g)
- Sodium 12.4223070259445 mg
- Sugar 1.3085937944107 g
- Trans Fat 0.0630372093535763 g
- Calories 26 calories
Step-by-step
- Drizzle in 1 tbsp of vegetable oil into a skillet, and turn the heat to medium.
- Next toss in the celery, and onions. Cook until they soften.
- Toss in the chicken, followed by the peas & carrots. Stir until well combined.
- Now add int he minced garlic and stir until it's well incorporated.
- Pour in the cream of mushroom soup, and ¼ cup of milk.
- Mix everything until it's well combined, then sprinkle in the pepper.
- Cook for 5 minutes, then turn off and remove the pan from the heat.
- Roll out on of the pie crust, and place it into a 9 inch pie pan.
- Poke a few holes at the bottom, and side of the dough.
- Bake the pie crust for 5 minutes on 350 F.
- Remove the pie crust from the oven, then pour in the chicken pot pit filling.
- Top the pie with the second crust, and pinch or seal the edges.
- Bake on 350 F for 20- 25 minutes.
- Serve & enjoy!
Blind-baking the base crust for five minutes at 350 degrees Fahrenheit prevents structural failure by sealing the flour-fat matrix against moisture ingress from the filling. Pastry dough fails structurally when raw starch absorbs free liquid before fats can melt and set the gluten strands. Celery and onions must sweat in vegetable oil until translucent, driving off excess water content that would otherwise thin the cream of mushroom soup base. Adding milk to the soup creates a suspension that thickens under heat rather than breaking into an oily separation.
Managing Moisture and Heat Transfer
Shredded leftover chicken retains less structural integrity than freshly roasted breast meat, meaning it must go into the skillet last to avoid overcooking and stringy textures. Frozen peas and carrots introduce surface ice crystals; stirring them into the warm vegetable base before adding canned soup ensures those crystals melt and evaporate rather than pooling in the pie pan. Piercing the bottom pastry dough with fork tines vents steam during the initial bake, stopping large bubbles from lifting the crust away from the nine-inch metal pan.
- Double the ingredient quantities carefully by weight rather than volume to maintain the correct soup-to-poultry ratio in larger baking dishes.
- Bake until the top crust turns golden brown and the internal filling reaches a bubbling state at the edges.
- Store leftovers in an airtight container for up to three days, though reheating may soften the pastry crispness.
