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

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