Rating: 3.86 stars
21 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
  • 21 Ratings

A few shortcuts, including leftover chicken, frozen vegetables and canned condensed soup, cut down on the prep time required for this comfort food dinner.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
30 mins
bake:
35 mins at 400°
Servings:
6
Max Servings:
8
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Classic Chicken Pot Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°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.

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Instructions Checklist
  • 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.

Instructions Checklist
  • Bake, uncovered, for 35 to 40 minutes or until filling is bubbly and pastry is golden.

*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.

Nutrition Facts (Classic Chicken Pot Pie)

728 calories; total fat 41g; saturated fat 16g; polyunsaturated fat 11g; monounsaturated fat 10g; cholesterol 146mg; sodium 925mg; potassium 505mg; carbohydrates 57g; fiber 5g; sugar 2g; protein 32g; trans fatty acid 2g; vitamin a 4325IU; vitamin c 8mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 10mg; vitamin b6 0mg; folate 129mcg; vitamin b12 0mcg; calcium 111mg; iron 5mg.

Pastry for a Double-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

21 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
02/20/2017
It was easy and came out very delicious. I will make this again
Rating: Unrated
10/21/2016
I made this for my family and it was delicious.  I used pre made pie crust but I plan to make this recipe again and make my own pie crust.It was easy to make as well.