Recipes and Cooking Classic Chicken Pot Pie 4.0 (2) 1 Review A few shortcuts, including leftover chicken, frozen vegetables and canned condensed soup, cut down on the prep time required for this comfort food dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 35 mins Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 cup shredded or chopped cooked chicken 3 cup frozen mixed vegetables* 1 10.75 ounce can condensed cream of celery or cream of mushroom soup 1 cup frozen small whole onions ¾ cup half-and-half, light cream, or milk 1 ½ teaspoon poultry seasoning ¼ teaspoon garlic salt ⅛ teaspoon cayenne pepper 1 3 ounce package cream cheese, softened 1 recipe Pastry for Double-Crust Pie 1 egg, lightly beaten 1 tablespoon water Pastry for a Double-Crust Pie 2 ½ cup all-purpose flour 1 teaspoon salt ½ cup shortening ¼ cup butter, cut up, or shortening ½ cup ice water Directions 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. 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. Bake, uncovered, for 35 to 40 minutes or until filling is bubbly and pastry is golden. Pastry for a Double-Crust Pie 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. *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. Rate it Print Nutrition Facts (per serving) 728 Calories 41g Fat 57g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 728 % Daily Value * Total Fat 41g 53% Saturated Fat 16g 80% Cholesterol 146mg 49% Sodium 925mg 40% Total Carbohydrate 57g 21% Total Sugars 2g Protein 32g Vitamin C 7.7mg 38% Calcium 111.1mg 9% Iron 4.5mg 25% Potassium 505mg 11% Fatty acids, total trans 2g Folate, total 129mcg Vitamin B-12 0.5mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.