Okay, so the other day I was craving something warm and comforting, and a chicken pot pie immediately popped into my head. But, I wanted to try something a little different, so I thought, “Why not use mushroom soup as a base?” Here’s how it went down:
Getting Started
First, I gathered all my ingredients. This is probably the most important part, because who wants to run to the store mid-recipe? Here’s what I grabbed:
- Cooked chicken, shredded (I used leftovers from a roast chicken – super easy!)
- A can of cream of mushroom soup
- Frozen mixed vegetables (peas, carrots, corn, the usual suspects)
- Some milk
- A bit of butter
- Pie crust (I went with store-bought because, let’s be real, I’m not a pastry chef)
- Salt and pepper
Mixing it Up
I preheated my oven to, like, 375 degrees Fahrenheit. While that was warming up, I took a large bowl and dumped in the mushroom * I add some milk.
Next, I threw in the shredded chicken and the frozen * the mixture a good stir.I added a little butter.
I seasoned everything with a pinch of salt and pepper. Don’t go crazy with the salt, the soup already has some in it.
Putting it Together
Then, I grabbed my pie dish and unrolled one of the pie crusts into it. I poured the chicken and mushroom mixture into the crust. It looked pretty good already, if I do say so myself.
I carefully placed the second pie crust on top. I pinched the edges together to seal everything in – you don’t want any of that yummy filling escaping!
Then and cut a few slits in the top crust to let the steam escape. I also brushed the top with a little melted butter and milk before bake,so it looks shiny and golden.
Baking Time!
I popped the pie into the oven and baked it for about 30-40 minutes. You want the crust to be golden brown and the filling to be bubbly. My kitchen started to smell amazing around the 25-minute mark.
The Final Result
I pulled the pot pie out of the oven and let it cool for a few minutes before I dig in * was exactly what I *, this was a winner. Super easy, super tasty, and perfect for a chilly evening. And it’s totally adaptable – you could add different veggies, use different spices, whatever you like. Give it a try!
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