Chicken Pot Pie Recipe

by Hoohla
Chicken Pot Pie recipe

This is a quick and easy chicken pot pie recipe and so deliciously good I must say. It just takes a can of Campbell soup to make the magic happen! This recipe makes Four serving of Pot Pies.

Ingredients for Chicken Pot Pie Recipe

  • 1 can of Campbell’s Chicken Soup
  • 2 cups of cubed, cooked chicken
  • 1 cup of the frozen vegetable mixture, thawed (e.g. peas, carrots, celery, mushrooms)
  • 1 medium potato, diced, cooked without salt
  • 1 frozen uncooked pastry shell, thawed 15 minutes
  • 1/2 cup of fresh mushrooms, sliced
  • 1/2 cup of milk
  • Dash of salt and pepper

How to make Chicken Pot Pie Recipe

  • Heat up 1 tablespoon of olive oil on a pan.
  • Stir in the mushrooms and vegetables and lightly stir fry it. Combine soup and chicken and milk into the pan.
  • Let the ingredients bubble in the pan. Adjust the seasoning by adding the salt and pepper.
  • Turn off the heat and let the ingredients slightly cooled.
  • Combine the mixture and spread in empty ramekins.
  • Top with pastry shell and press pastry against the rim of the pie plate. Prick crust to allow steam to escape.
  • Bake in preheated 180°C oven until pastry is deep golden brown – about 20 to 25 minutes.

I made an alternate version of Chicken Pot Pie Recipe the other day using the same fillings. I used muffin/cupcake baking tray and lined them with puff pastry as the base and also the top. You will need a pie cutter to do this (a large one for the base, and a smaller ring one for the top).

The trick to making sure that the base pastry cooks is to put a foil in (like how I did) and lightly brush it with oil/butter. Then line the bigger ring puff pastry and then the cooled filling (this has to be really cool otherwise it will melt the base pastry) and then gently top it with smaller ring puff pastry. Seal them with your fingers by folding them together then use a fork to gently press on the sides. Cook in the oven for 160°C for 20 minutes, then take them out from the mold and bake them as individual pies for another 10 to 15 minutes on 180°C.

I did find some of the pies had the fillings burst as the oven gets a little too hot and I did not fold the edges well. That’s really okay since the foil is there to catch it and pies are supposed to be messy!

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