Pillsbury Chicken Pot Pie: A Classic Comfort Food Made Easy

Nothing says comfort quite like a warm, flaky chicken pot pie straight from the oven. With its golden crust, creamy filling, and perfectly seasoned chicken, it’s the kind of meal that brings people together around the table. But let’s be honest—making a pot pie from scratch can be time-consuming. That’s where Pillsbury’s refrigerated pie crust comes to the rescue!

This recipe simplifies everything without sacrificing flavor. Whether you’re a busy parent trying to get dinner on the table, a student looking for an easy homemade meal, or just someone who craves classic comfort food, this dish is perfect for you.

In this guide, we’ll walk you through the step-by-step process of making the ultimate Pillsbury chicken pot pie. You’ll learn everything from choosing the best ingredients to achieving that golden, buttery crust. Plus, we’ll cover delicious variations, serving ideas, and storage tips so you can enjoy this dish anytime!

Why Pillsbury Chicken Pot Pie is the Perfect Comfort Food

A Nostalgic Classic with a Modern Twist

Chicken pot pie has been a staple in American kitchens for decades. There’s something magical about the creamy, rich filling combined with a perfectly crisp crust. It’s the ultimate homemade comfort food, often bringing back childhood memories of family dinners.

But let’s be real—making a pot pie from scratch (rolling out dough, preparing the filling, and baking for hours) isn’t always practical. That’s where Pillsbury’s refrigerated pie crust saves the day. You get all the homemade flavor without spending hours in the kitchen.

Convenience Without Sacrificing Flavor

Sure, you could make a chicken pot pie crust from scratch, but why go through the hassle when Pillsbury offers a flaky, buttery crust that’s just as delicious? Unlike homemade dough, which requires precise measurements and chilling time, Pillsbury’s refrigerated crust is ready to use straight from the fridge.

Pillsbury vs. Homemade Pie Crust: What’s the Difference?

If you love the homemade touch, you can still add a personal spin to this recipe by brushing the crust with egg wash or sprinkling on a bit of sea salt before baking!

Ingredients Needed for Pillsbury Chicken Pot Pie

Before we jump into the step-by-step instructions, let’s talk about ingredients. The beauty of this recipe is that it uses simple, everyday ingredients that you probably already have in your kitchen.

Main Ingredients:

• 1 box Pillsbury refrigerated pie crusts (contains two crusts)
• 2 cups cooked, shredded chicken (rotisserie chicken works great!)
• 1 ½ cups frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1 cup chicken broth
• ½ cup heavy cream or milk
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme

Optional Add-Ins & Variations:

• Shortcut version: Instead of making a homemade filling, use one can of Progresso Chicken Pot Pie Soup as the base.
• Crescent Roll Variation: Swap out the pie crust for Pillsbury Crescent Rolls for a flakier texture.
• Mini Chicken Pot Pies: Use Pillsbury biscuits instead of pie crust and bake in a muffin tin for a fun, single-serve option.

Now that we have everything ready, let’s get cooking!

Step-by-Step Instructions: How to Make Pillsbury Chicken Pot Pie

This recipe comes together in four simple steps: preparing the crust, making the creamy filling, assembling the pie, and baking it to golden perfection.

Step 1: Prepare the Crust

1. Preheat your oven to 425°F (220°C).
2. Roll out the Pillsbury pie crust and gently press it into a 9-inch pie dish.
3. Use a fork to poke a few holes in the bottom to prevent bubbling.
4. Optional: Prebake the crust for 5-7 minutes to keep it from getting soggy.

Step 2: Make the Creamy Chicken Filling

1. In a large saucepan, melt ¼ cup butter over medium heat.
2. Whisk in ¼ cup flour, stirring constantly for 1-2 minutes until it turns light golden brown. This creates a thick, creamy roux.
3. Slowly add 1 cup chicken broth and ½ cup heavy cream, whisking until smooth.
4. Stir in salt, pepper, garlic powder, and thyme for flavor.
5. Add 2 cups shredded chicken and 1 ½ cups frozen mixed vegetables, stirring until combined.
6. Simmer for 5 minutes, then remove from heat.

Step 3: Assemble the Pot Pie

1. Pour the hot chicken filling into the prepared pie crust.
2. Place the second Pillsbury pie crust on top, sealing the edges with your fingers or a fork.
3. Cut four small slits in the top crust to allow steam to escape.
4. Brush the top with egg wash (1 beaten egg + 1 tbsp water) for a golden finish.

Step 4: Bake to Perfection

1. Place the pie in the preheated oven and bake for 30-35 minutes.
2. Check at the 20-minute mark—if the edges are browning too fast, cover them with foil.
3. Once the crust is golden brown, please remove it from the oven and let it cool for 10 minutes before serving.

At this point, your kitchen will smell absolutely amazing, and you’ll be counting down the minutes until that first warm, flaky bite!

Tips for the Best Pillsbury Chicken Pot Pie

Want to make sure your pot pie turns out perfectly every time? Here are a few tried-and-true tips:

• Prevent a soggy crust: Lightly prebake the bottom crust before adding the filling.
• Get extra crispy edges: Brush the crust with egg wash or melted butter before baking.
• Thicken the filling: If your filling is too runny, mix in a teaspoon of cornstarch dissolved in water.
• Add extra flavor: Fresh herbs like rosemary, thyme, or parsley take the dish to the next level.
• Make it extra creamy: Use a splash of cream cheese or sour cream in the filling for a richer texture.

Creative Variations of Chicken Pot Pie

One of the best things about Pillsbury Chicken Pot Pie is how easily you can customize it. Whether you’re making bite-sized versions, switching up the crust, or adding unique flavors, there’s a variation for everyone.

Mini Chicken Pot Pies (Perfect for Kids & Parties!)

If you love the idea of individual servings, mini chicken pot pies are the way to go. Instead of using a full-sized pie crust, you can make these in a muffin tin using Pillsbury biscuits.

How to Make Mini Chicken Pot Pies:

1. Preheat oven to 375°F (190°C).
2. Grease 8 cups of a 12-cup muffin tin.
3. Flatten Pillsbury Grands!™ biscuits and press them into the muffin cups.
4. Spoon in 2-3 tbsp of the creamy chicken pot pie filling into each cup.
5. Fold the edges of the biscuit dough over the filling.
6. Bake for 20-25 minutes or until golden brown.
7. Let them cool slightly before serving.

Chicken Pot Pie with Crescent Rolls (Flakier & Butterier!)

If you want an ultra-flaky crust, swap the pie crust for Pillsbury Crescent Rolls. They create a buttery, airy texture that’s perfect for a lighter version of the classic recipe.

How to Make Crescent Roll Chicken Pot Pie:

1. Line a baking dish with crescent roll dough, pressing the edges together to form a crust.
2. Pour in the creamy chicken filling.
3. Cover with another layer of crescent dough, tucking in the edges.
4. Bake at 375°F (190°C) for 25-30 minutes or until golden brown.

Chicken Pot Pie Casserole (For Big Families!)

If you’re feeding a crowd, a chicken pot pie casserole is an easy way to serve more people without dealing with pie crust.

How to Make Chicken Pot Pie Casserole:

1. Preheat oven to 375°F (190°C).
2. Pour the creamy chicken filling into a 9×13-inch baking dish.
3. Top with Pillsbury biscuits or crescent rolls, leaving a little space between each one.
4. Bake for 30-35 minutes or until golden brown.

Gluten-Free & Dairy-Free Alternatives

If you need a gluten-free or dairy-free option, don’t worry!

• Gluten-Free: Use a gluten-free pie crust (available in most grocery stores).
• Dairy-Free: Replace butter with dairy-free margarine and heavy cream with almond milk or coconut cream.
• Thickener Alternative: Instead of flour, use cornstarch mixed with water.

What to Serve with Chicken Pot Pie

Since chicken pot pie is a rich and creamy dish, it pairs best with lighter side dishes that balance out the flavors.

Best Side Dishes for Chicken Pot Pie

• Crisp Green Salad – A fresh salad with a light vinaigrette adds a refreshing contrast.
• Roasted Vegetables – Try roasted Brussels sprouts, carrots, or asparagus for extra texture.
• Buttery Biscuits – Perfect for soaking up the creamy filling! Check out these Easy Bisquick Recipes to Complement Your Homemade Pot Pie.

Perfect Drink Pairings

• Light White Wine – A glass of Sauvignon Blanc or Chardonnay pairs beautifully with the creamy filling.
• Warm Apple Cider – If you want a cozy, non-alcoholic option, this is perfect for fall and winter!

How to Store and Reheat Chicken Pot Pie

Made a big batch and have leftovers? No problem! Here’s how to store and reheat your chicken pot pie while keeping the crust crispy and the filling creamy.

Refrigeration: How Long Does It Last?

• Let the pot pie cool completely before storing.
• Wrap tightly in plastic wrap or aluminum foil.
• Store in the fridge for up to 4 days.

Can You Freeze Chicken Pot Pie?

Freezing isn’t ideal because the crust absorbs moisture, but if you still want to freeze it:

• Wrap the unbaked pot pie tightly in plastic wrap and foil.
• Freeze for up to 2 months.
• When ready to bake, do not thaw—just bake at 400°F (200°C) for about 50-55 minutes.

Best Way to Reheat Chicken Pot Pie

To reheat without getting soggy, use these methods:

FAQs

Final Thoughts

Making Pillsbury Chicken Pot Pie at home is easy, delicious, and perfect for any occasion. Whether you go the classic route, try mini versions, or swap the crust for biscuits or crescent rolls, you’ll end up with a warm, satisfying meal that brings comfort with every bite.

So next time you’re craving something cozy, grab a Pillsbury pie crust, whip up this creamy, hearty filling, and enjoy a homemade chicken pot pie without the hassle!

Pillsbury Chicken Pot Pie Recipe

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• Author: Luna
• Total Time: 1 hour
• Yield: 6 servings 1x

Print Recipe

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Description

This Pillsbury Chicken Pot Pie is a warm, comforting dish with a flaky, buttery crust and a creamy, savory filling packed with tender chicken and vegetables. Using Pillsbury refrigerated pie crust makes this recipe incredibly easy, saving time without sacrificing homemade flavor. Whether you’re cooking for your family or meal-prepping for the week, this classic comfort food is guaranteed to be a hit!

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 box Pillsbury Refrigerated Pie Crusts (contains 2 crusts)

For the Filling:

• 2 cups cooked, shredded chicken (rotisserie works great!)
• 1 ½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 cup chicken broth
• ½ cup heavy cream (or whole milk)
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme

For the Egg Wash (Optional, for a Golden Crust):

• 1 egg
• 1 tablespoon water

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Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C).
2. Prepare the Bottom Crust:
   • Roll out one Pillsbury pie crust and press it into a 9-inch pie dish.
   • Use a fork to poke holes in the bottom to prevent bubbling.
   • Optional: Prebake for 5-7 minutes for a crispier base.
3. Make the Creamy Filling:
   • Melt butter in a large pan over medium heat.
   • Stir in flour and cook for 1-2 minutes, creating a light golden roux.
   • Slowly whisk in chicken broth and heavy cream, stirring until thickened.
   • Add salt, pepper, garlic powder, and thyme for flavor.
   • Stir in shredded chicken and frozen vegetables, then remove from heat.
4. Assemble the Pot Pie:
   • Pour the filling into the pie crust.
   • Roll out the second pie crust and place it on top, sealing the edges with a fork.
   • Cut four small slits in the top crust for steam to escape.
   • Brush with egg wash for a golden, glossy finish.
5. Bake to Perfection:
   • Bake for 30-35 minutes until the crust is golden brown.
   • If the edges brown too quickly, cover them with foil halfway through baking.
6. Cool & Serve:
   • Let the pie rest for 10 minutes before slicing.
   • Serve warm and enjoy!

Notes

• Shortcut Version: Substitute the filling with 1 can of Progresso Chicken Pot Pie Soup mixed with ½ cup frozen vegetables.
• Mini Pot Pies: Use Pillsbury Biscuits in a muffin tin instead of a full pie crust.
• Storage:
  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Freezing is not recommended as the crust may become soggy.
• Reheating:
  • Oven: Cover with foil and bake at 350°F (175°C) for 15-20 minutes.
  • Microwave: Heat on medium-high (70%) for 2-3 minutes (crust may soften).

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Comfort Food
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 430 kcal
• Sugar: 3g
• Sodium: 780mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 75mg

Keywords: pillsbury chicken pot pie, easy chicken pot pie, classic chicken pot pie, homemade pot pie, chicken pot pie recipe, chicken pot pie with pie crust, quick dinner recipes with chicken, family-friendly chicken meals