Creamy Double-Crust Chicken Pot Pie

Condensed soup, mashed potatoes, and two types of cheese will make this creamy chicken pot pie a sure winner with the whole family.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 583 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until golden brown, 30 to 40 minutes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.