Try this Chicken Pot Pie recipe
- 1/2 cup milk
- 2 (9 inch) deep dish frozen pie crusts thawed
- 1 (15 ounce) can mixed vegetables drained
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 (9 inch) deep dish frozen pie crusts thawed 1 (15 ounce) can mixed vegetables, drained 2 cup cooked, diced chicken breast 1 (10.75 ounce) can condensed cream of chicken soup 1/2 cup milk
- 2 cup cooked diced chicken breast
- Carbohydrate 5.42400000458518 g
- Cholesterol 12.0000000101442 mg
- Fat 3.90000000329687 g
- Fiber 0 g
- Protein 3.86400000326643 g
- Saturated Fat 2.23800000189189 g
- Serving Size 1 1 recipe (120g)
- Sodium 48.0000000405768 mg
- Sugar 5.42400000458518 g
- Trans Fat 0.453600000383451 g
- Calories 72 calories
Step-by-step
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix together the drained mixed vegetables, cooked diced chicken breast, condensed cream of chicken soup, and milk.
- Pour the mixture into one of the thawed pie crusts.
- Cover with the second pie crust, seal the edges, and cut slits in the top crust to vent steam.
- Bake in the preheated oven for 35 to 40 minutes, or until the pastry is golden brown and the filling is bubbly.
Managing Moisture and Emulsions
Canned vegetables carry high surface moisture that interferes with thickening agents. Strain the contents through a fine-mesh colander for at least five minutes, shaking gently to remove trapped liquid. Whisking the condensed soup and milk thoroughly before combining prevents lumps and ensures the sauce binds properly when heated. Fold the drained vegetables and diced chicken into the soup base gently to distribute the solids without breaking them down further.
Securing and Baking the Crust
Thaw frozen pie crusts completely in the refrigerator for two hours before handling to prevent cracking along the edges. Crimp the top and bottom crusts together tightly with a fork or fluted fingers to seal the perimeter and trap steam inside. Cut four one-inch slits into the top crust to allow excess steam to escape, preventing the pastry from bubbling unevenly. Bake the assembly at 425 degrees Fahrenheit for 35 minutes until the pastry turns golden brown and the internal filling reaches a bubbling state.
