Warm up your winter with this classic comfort food favorite: Double-Crust Chicken Pot Pie.
Double-Crust Chicken Pot Pie
Makes 4 servings
Ingredients
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (8-ounce) package cream cheese, softened
- 1½ teaspoons kosher salt
- 1 teaspoon poultry seasoning
- 1 teaspoon Greek seasoning
- ½ teaspoon ground black pepper, plus more for sprinkling
- 3 cups chopped rotisserie chicken
- 1 (12-ounce) package frozen mixed vegetables, thawed and drained
- 1 (15-ounce) box refrigerated piecrust
- 1 large egg
- 1 tablespoon water
- Sea salt flakes, for sprinkling
Instructions
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- In a medium bowl, mix together soup, cream cheese, salt, poultry seasoning, Greek seasoning, and pepper until smooth and combined. Stir in chicken and vegetables until incorporated.
- Place one piecrust into a 9-inch pie plate, pressing into bottom and up sides. Spoon filling into dough, slightly mounding in middle. Cover with remaining crust. Fold edges under, and crimp as desired.
- In a small bowl, whisk together egg and 1 tablespoon water; brush top crust with egg mixture. Cut slits in top of dough to release steam. Sprinkle with black pepper and sea salt flakes. Place pie on prepared baking sheet.
- Bake on lowest rack until crust is golden brown and filling is bubbly, 35 to 40 minutes. Cover crust with foil to prevent excess browning, if needed. Let cool for 15 minutes before serving.
