Best Creamy Double Crust Chicken Pot Pie Recipes

CREAMY DEEP DISH CHICKEN POT PIE (DOUBLE CRUST)

Creamy Deep Dish Chicken Pot Pie (Double Crust) image

This recipe was modified from the Kraft recipe. It is easy and delicious and people will think you slaved over the stove to make it. You can make this Pot Pie a day before and cover it and pop it the refrigerator. The next day just bake it for 40 minutes instead of 30 minutes and you have a great weeknight meal. Serve with a salad and crusty rolls and YUM! It's really rich so when I cut into 8 slices it is a perfect serving size. The leftovers freeze well to heat up later in the oven.

Provided by Sooz Cooks

Categories Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb boneless skinless chicken breast, about 3 breasts, cut into 1-inch pieces
1/4 cup Kraft light zesty italian dressing
1 potato, peeled and cubed
4 ounces neufchatel cheese, cubed
1/3 cup flour
1 3/4 cups chicken broth
1 (10 ounce) bag frozen mixed vegetables, thawed
1 cup cheddar cheese, shredded
1 refrigerated pie crust (double)

Steps:

Heat over to 375.
Cook chicken in dressing in large skillet on medium heat for 5 minutes. Add cubed potato, cover and simmer for another 10 minutes.
Add neufchatel cheese; cook and stir until melted.
Stir in flour. Add broth stir. Simmer for uncovered for 5 min, stirring occassionally.
Add frozen vegetables and simmer uncovered for an additional 5minutes. Stir in cheese until melted.
Place bottom crust into a 10 inch deep dish pie plate. Pour chicken mixture into pan and cover with top crustcrust. Flute edges together.
Cut slits in crust to allow steam to escape.
Bake 30 minutes or until golden brown.
Allow to sit for 5 minutes then cut into 8 slices and serve.

Nutrition Facts : Calories 328.3, Fat 15.5, SaturatedFat 7, Cholesterol 61.7, Sodium 474.2, Carbohydrate 25.6, Fiber 2.9, Sugar 1.7, Protein 21.6

CREAMY DOUBLE-CRUST CHICKEN POT PIE

Creamy Double-Crust Chicken Pot Pie image

Me and my husband love this creamy chicken pot pie recipe. It's a great dish for cold weather.

Provided by TABDAVIS

Categories Chicken Pot Pie

Time 1h15m

Yield 8

Number Of Ingredients 16

Ingredients

2 large potatoes, peeled and cubed
2 cups all-purpose flour
1 teaspoon salt
¾ cup shortening
5 tablespoons ice cold water
½ cup milk, or more to taste
3 tablespoons butter
2 cups chopped cooked chicken, or to taste
1 ½ cups frozen mixed vegetables
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
2 teaspoons garlic salt
1 teaspoon ground paprika
1 pinch cayenne pepper
ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 15 minutes.
While the potatoes are cooking, mix flour and salt together in a bowl. Slowly cut in shortening with a pastry cutter. Sprinkle in 1 tablespoon ice water at a time and knead until dough forms a ball. Divide in half and flatten each piece onto a lightly floured surface. Use a rolling pin to roll out two 9-inch pie crusts.
Drain potatoes and place back in the pot. Mash potatoes until smooth, then mix in milk and butter. Add cooked chicken, frozen vegetables, condensed soup, Cheddar and mozzarella cheeses, garlic salt, paprika, cayenne, and black pepper.
Place one pie crust in the bottom of a 9-inch, deep-dish pie plate. Fill with chicken and potato mixture, then top with the remaining crust. Cut slits in the top crust for venting.
Bake in the preheated oven until golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 582.6 calories, Carbohydrate 47.9 g, Cholesterol 53.5 mg, Fat 35 g, Fiber 4.2 g, Protein 19.8 g, SaturatedFat 12.1 g, Sodium 1162.7 mg, Sugar 2.2 g