There’s nothing quite like the comforting flavors of a chicken pot pie, especially when it’s homemade. This recipe, which I absolutely adore, brings back a wave of nostalgia for me, reminding me of cozy family dinners. The chicken pot pie we are talking about here is not just any ordinary pie. It is a delicious symphony of tender chicken, a medley of vegetables, and a trio of cream-based soups, all gathered in a light and flaky crust. It’s a recipe that has been passed down in my family, and each time I make it, it’s like a warm hug from the past. What I love about this recipe is its simplicity. With just a few canned ingredients and some chicken, you can whip up a meal that will satisfy and comfort the whole family. Plus, it’s a great way to use up any leftover chicken you might have! As for cooking tips, don’t be afraid to get creative with the vegetables you add. The recipe calls for Veg-All, but you can substitute with any vegetables you have on hand. Just remember, the goal is to create a hearty, satisfying filling. So, are you ready to dig in and make this easy chicken pot pie?
Ingredients
- 1 can Veg-All vegetables
- 1 can cream of chicken soup
- 1 can cream of onion soup
- 1 can cream of mushroom soup
- approximately 2 c. chicken, cooked and cut into bite-size pieces
- 1 1/2 sticks butter or margarine, melted
- 1 1/2 c. flour
- 1 c. milk
Baking Instructions
- Spray 9 x 13-inch baking dish lightly with cooking spray. Line bottom of dish with chicken pieces.
- Mix together Veg-All and 3 cans of soup in large bowl.
- Spread this mixture on top of chicken.
- In the same bowl, mix melted butter, milk and flour and pour this over soup.
- Bake at 350° for approximately 30 to 40 minutes until crust is brown.
Calorie: 500
Total cooking time: 40 minutes
Difficulty level: Easy
The Epic Saga of the Easy Chicken Pot Pie
Alright folks, gather ’round, because today, we’re embarking on an epic journey into the heart of comfort food territory. Yes, you read it right. I’m talking about the humble, yet surprisingly complex, Easy Chicken Pot Pie.
The Assembling of the Mighty Ingredients
First things first, we need to assemble our heroic cast of characters. We’ve got 1 can of Veg-All vegetables, stepping up to add a little greenery and variety to our pie. Then, there’s the holy trinity of soups – 1 can cream of chicken soup, 1 can cream of onion soup, and 1 can cream of mushroom soup. These guys work together to deliver a knockout, creamy flavor that will have your tastebuds singing. Add in approximately 2 cups of cooked chicken, cut into bite-size pieces, because what’s a Chicken Pot Pie without the chicken? And last but not least, we have our dynamic duo of 1 1/2 sticks of melted butter (or margarine, if you’re feeling a bit health-conscious), and 1 1/2 cups of flour to give our pie that thick, comforting texture. And let’s not forget about the 1 cup of milk – it’s the secret ingredient that brings it all together.
The Battle of the Baking Dish
Next, we move on to the battlefield, also known as your 9 x 13-inch baking dish. Give it a light spritz with cooking spray, because we’re not about that stuck-food life here. Line the bottom with your brave chicken pieces. They’re the first line of defense against your raging hunger.
The Concoction of the Creamy Mixture
In a large bowl, it’s time to create the creamy concoction that’s going to bring our pie to life. Mix together your Veg-All and all three cans of soup. This will create an amalgamation so tasty, you might be tempted to eat it right out of the bowl. Resist that urge, my friends. Good things come to those who wait.
The Formation of the Flaky Crust
Once you’ve spread your creamy mixture on top of your chicken, it’s time to create the crown jewel of any pot pie – the crust. In the same bowl (because we’re all about minimizing dishwashing here), mix your melted butter, milk, and flour. Pour this over your soup. Yes, it looks a bit strange now, but trust me, it’s going to transform into a golden, flaky crust that would make any baker green with envy.
The Final Countdown (in the Oven)
Finally, it’s time for the moment of truth. Slide your dish into the oven and bake at 350° for approximately 30 to 40 minutes. This is the perfect time to clean up, set the table, or just sit back and enjoy the heavenly aroma wafting from your oven. When the crust is brown and crispy, you’ll know it’s time. The Easy Chicken Pot Pie, a dish fit for kings and queens, and most importantly, you, is ready to be devoured.
So, there you have it, folks. The tale of the Easy Chicken Pot Pie. A tale of bravery, creamy goodness, and the power of comfort food. Now, go forth and make your own. And remember, in the kitchen, you’re not just a cook, you’re a culinary hero.
