Recipe: Yummy Cream of Mushroom Chicken Pot Pie

Cream of Mushroom Chicken Pot Pie. My family doesn't really care for the taste of mushrooms, and prefer the taste of the chicken to stand out more in our pot pies, so instead of cream of mushroom soup, I used cream of chicken soup, which also eliminated the need for bouillon, and used water. For my chicken pot pie I take several shortcuts. I will use leftover chicken; I used frozen peas and carrots, along with chopped onions and celery.

Cream of Mushroom Chicken Pot Pie Chicken, veggies, cream of mushroom soup and instant mashed potato flakes transform into a mouth-watering dish that's irresistible! Mom's Homemade Chicken Pot Pie recipe calls for two cups of cooked chicken and I like to start with a whole chicken and cook it covered with water in the crock pot overnight on high – this gives a lot of delicious homemade chicken broth. Add the chicken and cook until well browned, stirring occasionally. You can have Cream of Mushroom Chicken Pot Pie using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Cream of Mushroom Chicken Pot Pie

  1. It’s 1-2 lbs of chicken breast.
  2. It’s 1 can of cream of mushroom soup.
  3. You need 1 bag of frozen vegetable soup mix.
  4. Prepare 1/2 packet of lipton onion soup mix.
  5. Prepare 1 cup of milk.
  6. Prepare 2 of pie crusts.

This recipe for easy chicken pot pie is a creamy mixture of chicken, vegetables and mushroom soup that is topped with a Bisquick flaky crust and baked to a golden brown perfection. Chicken pot pie is comfort food at its finest, and this version features the most delicious flaky topping made so easily with Bisquick. Use condensed cream of mushroom soup or condensed cheese soup instead of the chicken soup to give this dish a whole new taste! Remove the chicken and dice or shred with forks.

Cream of Mushroom Chicken Pot Pie instructions

  1. Cook chicken and chop into cubes, microwave vegetable mix until cooked..
  2. Mix ingredients and stir. Place your first layer of pie crust, then fill with ingredients. Add the second pie crust and pinch together..
  3. Bake at 425°F until golden brown..

Soften pie crust as directed on package. Instead of using pie crust, I used puff pastry on top of the chicken pot pie. Kelly and I had a similar chicken pot pie at a restaurant just outside Dublin. Because all the ingredients in the filling are already cooked, you just want to make sure that the pastry is golden brown and cooked and that the filling is warmed through. Steak and mushroom pot pie; Easy weekday chicken pot pie; Leftover turkey pot pie; Chicken, corn and bacon pot pies Chicken pot pies are the homiest and most comforting of lunch or supper entrées.

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