Classic Chicken Potpie
- Preheat oven to 400 degrees F. In a large saucepan combine chicken, mixed vegetables, onions, soup, half-and-half, poultry seasoning, garlic salt, and cayenne pepper. Bring to boiling over medium-high heat, stirring frequently. Stir in cream cheese until it melts. Cover chicken mixture and keep warm.
- Prepare Pastry for Double-Crust Pie. On a lightly floured surface roll pastry from center to edges into an oval or rectangle 1 inch larger than a 3-quart oval or rectangular baking dish. If desired, use a 2 to 3-inch cookie cutter to make a cut-out in the center of the pastry. Transfer hot chicken mixture to baking dish. Place pastry on top of baking dish. Fold excess pastry under, even with the edge of the dish. Press pastry along edges of dish to seal. Brush top of pastry lightly with milk.
- Bake, uncovered, for 35 to 40 minutes or until golden brown and edges are bubbly.
From the Test Kitchen
If there are big pieces of vegetables, chop them up into a uniform size.
For a lighter recipe, substitute reduced-fat versions of the soup, milk, and cream cheese.
Nutrition Facts (Classic Chicken Potpie)
- Per serving:
- 655 kcal cal.,
- 33 g fat
- (11 g sat. fat,
- 7 g polyunsaturated fat,
- 10 g monounsatured fat),
- 96 mg chol.,
- 937 mg sodium,
- 57 g carb.,
- 5 g fiber,
- 2 g sugar,
- 31 g pro.
- Percent Daily Values are based on a 2,000 calorie diet