Classic Chicken Pot Pie


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

Classic Chicken Pot Pie
Photo: Andy Lyons
Prep Time:
30 mins
Bake Time:
35 mins
Total Time:
30 mins


  • 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

  • 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


  1. 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.

  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.

Pastry for a Double-Crust Pie

  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.


Chop any large vegetable pieces into a uniform size.


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

Nutrition Facts (per serving)

728 Calories
41g Fat
57g Carbs
32g Protein
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.

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