Recipe: Appetizing 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.

Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. 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. You can cook Cream of Mushroom Chicken Pot Pie using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Cream of Mushroom Chicken Pot Pie

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

Drop the batter by spoonfuls over the chicken mixture, then bake as directed. Tips For Making Homemade Chicken Pot Pie. 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. In the morning, it is ready to de-bone and get on with the Chicken.

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..

Use condensed cream of mushroom soup or condensed cheese soup instead of the chicken soup to give this dish a whole new taste! Soften pie crust as directed on package. Remove the chicken and dice or shred with forks. Place all the veggies into another sauce pot filled with boiling, salted water. 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.

Subscribe to receive free email updates: