Classic Chicken Pot Pie

7 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 35 mins 400°
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Classic Chicken Pot Pie
cups shredded or chopped cooked chicken
cups frozen mixed vegetables*
10 3/4 ounce can condensed cream of celery or cream of mushroom soup
cup frozen small whole onions
cup half-and-half, light cream, or milk
1 1/2
teaspoons poultry seasoning
teaspoon garlic salt
teaspoon cayenne pepper
3 ounce package cream cheese, softened
egg, lightly beaten
tablespoon water
  1. Preheat oven to 400 degrees F. In a large saucepan combine chicken, mixed vegetables, soup, onions, half-and-half, poultry seasoning, garlic salt, and cayenne pepper. Bring to boiling over medium-high heat, stirring frequently. Stir in cream cheese until melted. Cover chicken mixture and keep warm.
  2. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a 14x10-inch rectangle. If desired, use a 1-inch fluted round cookie cutter to make cutouts in pastry; reserve cutouts. Transfer hot chicken mixture to an ungreased 3-quart rectangular baking dish. Wrap pastry rectangle around the rolling pin. Unroll pastry on top of chicken mixture. Fold under extra pastry even with the edges of baking dish. Using a fork, press pastry along edges of dish to seal. In a small bowl combine egg and the water. Brush top of pastry lightly with egg mixture. If desired, arrange the reserved cutouts on pastry; brush lightly with egg mixture.
  3. Bake, uncovered, for 35 to 40 minutes or until filling is bubbly and pastry is golden.
From the Test Kitchen

Chop any large vegetable pieces into a uniform size.


For a lighter recipe, use reduced-fat versions of the soup, cream cheese, and milk.

Pastry for a Double-Crust Pie
2 1/2
teaspoon salt
cup shortening
cup butter, cut up, or shortening
cup ice water
  1. In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.
Nutrition Facts (Classic Chicken Pot Pie)
    Per serving:
  • 728 kcal cal.,
  • 41 g fat
  • (16 g sat. fat,
  • 11 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 146 mg chol.,
  • 925 mg sodium,
  • 57 g carb.,
  • 5 g fiber,
  • 2 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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