Bring back childhood memories with this classic Chicken Pot Pie. It’s full of tender, juicy chicken, creamy soup, and a mix of peas and carrots – all topped off with a golden-brown crust. It’s the perfect comfort food for any time of the year!
Ingredients
- 2 c. chicken, cooked and cubed
- 1 can cream of mushroom soup
- 3 c. chicken broth
- 1 can peas and carrots, drained
- 1 chopped onion
- 3/4 c. oleo, melted
- 1 1/2 c. milk
- 1 1/2 tsp. baking powder
- 1 1/2 c. self-rising flour
Baking Instructions
- Combine the first five ingredients and place in a 9 x 12-inch casserole dish.
- Mix next four ingredients and pour over top of chicken mixture.
- Do not stir.
- Bake at 425° for 45 minutes to one hour until crust rises and browns.
Calorie: 500
Total cooking time:1 hour
Difficulty level: Easy
The Chicken Pot Pie Chronicles
Let me tell you about the joy, the pure ecstasy, that is Chicken Pot Pie. Honestly, it should be renamed ‘Chicken Pot BLISS’ but I understand that might not fit on a standard dinner menu.
The Grand Gathering: Ingredients Edition
So, what’s on the shopping list today? Well, we’re starting with the star of the show: 2 c. of cooked and cubed chicken. Following close behind is 1 can of cream of mushroom soup, a secret ingredient that makes everything taste better. We’ve also got 3 c. of chicken broth, 1 can of peas and carrots (drained, of course), and 1 chopped onion.
For the crust, we’re going all out with 3/4 c. of oleo, melted to perfection, 1 1/2 c. of milk (because who doesn’t love milk?), 1 1/2 tsp. of baking powder, and 1 1/2 c. of self-rising flour. Now that we’ve got our cast of characters, let’s get to the good part: the cooking!
The Great Mixing: A Tale of Two Mixtures
First things first, combine the chicken, cream of mushroom soup, chicken broth, peas and carrots, and onion. Yes, all in one bowl. Don’t be scared; it’s not as chaotic as it sounds. It’s more like a group hug but with ingredients. All these flavors come together to create a masterpiece.
Once the gang’s all here, place this glorious mixture in a 9 x 12-inch casserole dish. The next step involves our crust ingredients. Mix the oleo, milk, baking powder, and flour together. Pour this over the top of your chicken mixture, and whatever you do, do not stir. I know, I know, it’s like telling you not to think about pink elephants, but trust me on this.
Into the Fiery Depths: The Oven Awaits
Now, here’s where things get heated. Literally. Preheat your oven to 425° and prepare for your mixture to undergo a transformation worthy of a superhero origin story. Bake it for 45 minutes to one hour until the crust rises and browns. You’ll end up with a Chicken Pot Pie so beautiful; you might shed a tear or two.
The Grand Finale: Taste-Test Time
The moment of truth arrives. As you take that first bite, you’re enveloped in a world of flavors. The chicken, the cream of mushroom soup, the peas and carrots, the subtly sweet onion, all encased in the flaky, buttery crust. It’s a symphony of taste, a ballet of textures, a…well, you get the idea.
In the end, it’s not just about making a Chicken Pot Pie. It’s about the process, the little ups and downs, the laughter, and the occasional bout of panic when you can’t remember if you added the baking powder. It’s about the satisfaction of creating something delicious from a bunch of individual parts. Yes, it’s a lot like life, but tastier. So, go on, make your Chicken Pot Pie, and may the odds be ever in your flavor.
