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!
Ingredients
Scale
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
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C).
- 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.
- 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.
- 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.
- 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.
- 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
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