Chicken Pot Pie Recipe with Mushroom Soup (Fast Weeknight Dinner Solution Under 30 Minutes for Everyone)

Chicken Pot Pie Recipe with Mushroom Soup (Fast Weeknight Dinner Solution Under 30 Minutes for Everyone)
Chicken Pot Pie Recipe with Mushroom Soup (Fast Weeknight Dinner Solution Under 30 Minutes for Everyone)

Okay, let’s get started on this chicken pot pie journey. First off, I gathered all my ingredients. I already had some mixed veggies in the freezer – you know, the usual peas, carrots, and corn mix. I grabbed a can of mushroom soup from the pantry, which was gonna be our creamy base. Of course, I needed some chicken, so I had some pre-cooked chicken breasts ready to go. And for that delicious crust, I picked up some pre-made pie dough from the store. Because, honestly, who has time to make that from scratch on a weeknight?

I started by dicing up those chicken breasts. I aimed for bite-sized pieces, not too big, not too small. Then, I threw them into a big bowl and added the frozen mixed vegetables. I didn’t even bother to thaw them beforehand, because why make extra work, right? Next, I opened up that can of mushroom soup and dumped it right into the bowl with the chicken and veggies. I gave it all a good stir, making sure everything was nicely coated in that creamy soup.

Getting the pie ready

Now for the pie crust. I unrolled that pre-made dough onto a lightly floured surface. It was a little stiff at first, so I let it sit for a minute or two to soften up. Then, I carefully transferred it to my pie dish, pressing it down gently to fit the shape. I trimmed off the excess dough around the edges, but I didn’t throw it away. I rolled it into little balls, in the idea of baking them separately for a little extra treat later.

Chicken Pot Pie Recipe with Mushroom Soup (Fast Weeknight Dinner Solution Under 30 Minutes for Everyone)

Fill her up

With the crust in place, I poured the chicken and veggie mixture into the pie dish. It filled it up almost to the top, looking all creamy and delicious already. I smoothed out the top to make sure it was evenly distributed. I just laid the second pie crust over the filling, crimping the edges together to seal it all in. I mean it is the easiest way, isn’t it?

Bake to perfection

Before popping it into the oven, I cut a few slits in the top crust to let the steam escape. Then, into a preheated oven it went, at around 375 degrees. I set a timer for about 35-40 minutes, but I kept an eye on it. You know how ovens can be, sometimes they have a mind of their own.

While the pie was baking, I decided to bake those little dough balls I made earlier. I just placed them on a baking sheet and put them in the oven alongside the pie for the last 15 minutes or so. I wasn’t exactly sure how they’d turn out, but I figured, why not?

When the timer finally went off, I carefully took the pie out of the oven. The crust was a beautiful golden brown, and the filling was bubbling slightly around the edges. It smelled absolutely amazing! I let it cool for a bit before cutting into it, which was the hardest part because I was so eager to dig in.

And those little dough balls? They turned out pretty good! They were like mini biscuits, a nice little bonus to go with the pie.

Finally, it was time to eat. The first bite was heavenly. The crust was flaky, the filling was creamy and flavorful, and the chicken and veggies were cooked perfectly. It was pure comfort food at its best. The kids absolutely loved it, and honestly, so did I. It was a hit all around. And let me tell you, there were no leftovers!

This chicken pot pie with mushroom soup was definitely a winner. It was easy to make, used simple ingredients, and tasted like a million bucks. I’ll definitely be making this again. Maybe next time I’ll experiment with some different veggies or add some herbs to the filling. The possibilities are endless!

Post Comment