Classic Chicken Pot Pie

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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
Ingredients
3
cups shredded or chopped cooked chicken
3
cups frozen mixed vegetables*
1
10 3/4 ounce can condensed cream of celery or cream of mushroom soup
1
cup frozen small whole onions
3/4
cup half-and-half, light cream, or milk
1 1/2
teaspoons poultry seasoning
1/4
teaspoon garlic salt
1/8
teaspoon cayenne pepper
1
3 ounce package cream cheese, softened
1
egg, lightly beaten
1
tablespoon water
Directions
  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
*Tip:

Chop any large vegetable pieces into a uniform size.

Tip:

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

Pastry for a Double-Crust Pie
Ingredients
2 1/2
1
teaspoon salt
1/2
cup shortening
1/4
cup butter, cut up, or shortening
1/2
cup ice water
Directions
  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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