Easy Chicken Pot Pie Recipe
Hola, friend! When the weather cools down, nothing feels more comforting than the smell of a bubbling chicken pot pie coming out of the oven.
This Pillsbury Chicken Pot Pie brings back childhood memories of family dinners around my mama’s kitchen table, where flaky crust and creamy filling meant love on a plate. It’s easy, cozy, and full of flavor.
With golden Pillsbury crusts, tender chicken, and creamy vegetables, this is one of those homemade chicken pot pie recipes that turns an ordinary evening into something special.
Quick Recipe Overview
| Prep Time: | 15 minutes |
|---|---|
| Cook Time: | 35 minutes |
| Total Time: | 50 minutes |
| Servings: | 6 |
| Serving Size: | 1 slice |
| Difficulty: | Easy |
| Cuisine Type: | American |
| Best Season to Serve: | Fall or Winter |
Why You’ll Love This Recipe
- Classic comfort: The creamy filling and buttery crust make this one of the best chicken pot pie recipes you can bake at home.
- Quick and simple: Using Pillsbury pie crusts saves time without sacrificing that homemade flavor.
- Family-friendly meal: Even picky eaters love the creamy filling and golden crust.
- Make-ahead friendly: You can prep the filling ahead and assemble when ready to bake.
- Customizable: Add your favorite veggies or use leftover chicken for easy weeknight dinners.
Pillsbury Chicken Pot Pie
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Pillsbury Chicken Pot Pie is creamy, flaky, and full of comforting flavor. Tender chicken and veggies are wrapped in golden Pillsbury crusts for a classic, homemade-style dinner everyone will love.
Ingredients
- 2 Pillsbury refrigerated pie crusts
- 2 cups cooked chicken, diced (rotisserie or poached)
- 1 cup mixed vegetables (peas, carrots, corn), fresh or thawed if frozen
- 1 cup chicken broth, low sodium
- 1/2 cup all-purpose flour
- 1/2 cup milk (whole milk for richness)
- 3 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 egg yolk, beaten (optional, for brushing crust)
Instructions
1. Preheat oven to 400°F (200°C).
2. Melt the butter in a large skillet over medium heat.
3. Add the flour and whisk continuously for 1 minute to make a smooth roux.
4. Gradually pour in chicken broth and milk while whisking constantly until the sauce thickens slightly.
5. Stir in thyme, garlic powder, salt, and pepper. Adjust to taste.
6. Add cooked chicken and mixed vegetables to the sauce and simmer for 2 to 3 minutes.
7. Unroll one Pillsbury pie crust and press it into a 9-inch pie dish.
8. Pour the filling evenly into the crust.
9. Top with the second crust, trim the edges, and crimp with a fork to seal.
10. Brush the top crust with egg yolk or milk for a golden finish.
11. Cut 3 to 4 small slits in the top to vent steam.
12. Bake for 30 to 35 minutes until the crust is golden brown and the filling is bubbling.
13. Cool for 10 minutes before slicing and serving.
Notes
Keep the crust chilled until ready to use for the flakiest texture.
Cool the filling slightly before adding it to the crust to avoid sogginess.
Add chopped onion or celery for extra flavor before adding the flour.
Leftovers can be stored in the fridge for up to 4 days and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4
- Sodium: 670
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 34
- Fiber: 3
- Protein: 26
- Cholesterol: 90
Ingredients
- 2 Pillsbury refrigerated pie crusts
- 2 cups cooked chicken, diced (rotisserie or poached)
- 1 cup mixed vegetables (peas, carrots, corn), fresh or thawed if frozen
- 1 cup chicken broth, low sodium
- 1/2 cup all-purpose flour
- 1/2 cup milk (whole milk for richness)
- 3 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 egg yolk, beaten (optional, for brushing crust)
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Pillsbury pie crusts | Let them sit at room temperature for 10 minutes before using to prevent cracking. |
| Cooked chicken | Rotisserie chicken adds quick flavor and texture. |
| Vegetables | Thaw frozen veggies completely to prevent watery filling. |
| Chicken broth | Use low sodium to control salt levels. |
| Flour | Whisk well to avoid lumps in your sauce. |
| Butter | Unsalted butter helps you control seasoning. |
| Milk | Whole milk adds richness, but any type works. |
| Thyme | Adds an earthy note that pairs beautifully with chicken. |
| Egg yolk | Brush lightly for a shiny golden crust, or use milk for a lighter finish. |
Step-by-Step Instructions
- Prepare the filling: Melt the butter in a large skillet over medium heat until completely melted.
- Make a roux: Add flour to the melted butter and whisk for about 1 minute until smooth. This helps thicken the sauce.
- Add liquids: Slowly pour in chicken broth and milk while whisking constantly. Cook for 2 to 3 minutes until slightly thickened.
- Season: Stir in thyme, garlic powder, salt, and pepper. Taste and adjust seasoning if needed.
- Combine ingredients: Add diced chicken and mixed vegetables to the skillet. Stir and let everything simmer for 2 to 3 minutes so the flavors combine.
- Prepare the crust: Preheat oven to 400°F (200°C). Unroll one Pillsbury crust and place it into a 9-inch pie dish, pressing it gently into the bottom and sides.
- Fill the crust: Pour the creamy chicken mixture into the pie crust and spread evenly.
- Top with the second crust: Lay the second Pillsbury crust over the filling, trimming any excess and crimping the edges with a fork to seal.
- Add egg wash: Brush the top crust with beaten egg yolk (or milk) for a golden, glossy finish.
- Cut slits: Use a knife to cut 3 to 4 small slits in the top to release steam while baking.
- Bake: Place the pie on a baking sheet and bake for 30 to 35 minutes until the crust is golden brown and the filling bubbles slightly.
- Cool and serve: Let it rest for 10 minutes before slicing so the filling can set beautifully.
Helpful Tips
- Keep the crust chilled until ready to use for the flakiest texture.
- Add chopped onion or celery to the butter for extra flavor before adding flour.
- Brush edges of the crust with milk if they start browning too quickly.
- Leftovers taste even better the next day after the flavors settle.
Expert Tips for the Best Results
- Use a baking sheet: It catches any drips and keeps your oven clean.
- Avoid soggy crusts: Cool the filling slightly before adding it to the crust.
- Freeze before baking: Assemble the pie, wrap tightly, and freeze up to 2 months. Bake directly from frozen, adding 10 minutes to cook time.
- Flavor boost: A pinch of poultry seasoning adds warmth and depth.
Recipe Variations
- Mini pot pies: Divide filling into ramekins and top each with crust circles for individual servings.
- Cheesy version: Stir in 1/2 cup shredded cheddar or mozzarella before baking.
- Turkey pot pie: Replace chicken with leftover Thanksgiving turkey.
- Vegetarian: Skip the meat and add extra mushrooms, potatoes, or lentils.
Make Ahead & Freezer Tips
Prepare the filling up to one day ahead and refrigerate. When ready to bake, fill the crust and continue as directed. To freeze, assemble the unbaked pie, wrap tightly with foil, and freeze for up to 2 months. Bake straight from frozen at 400°F, adding about 10 extra minutes.
Serving Suggestions
Serve this easy chicken pot pie warm with a side salad or roasted vegetables. A slice of buttery garlic bread or a simple fruit salad makes a comforting balance for this hearty dish.
If you’re in the mood for something bold and full of flavor, don’t miss my Easy Baked Mexican Meatballs with Enchilada Sauce. These juicy, oven-baked meatballs are packed with spices and simmered in rich enchilada sauce, making them the perfect companion to cozy comfort dishes like this Pillsbury Chicken Pot Pie.
Pairing Ideas
Pair with a glass of Chardonnay or a cold sparkling cider. For sides, try creamy mashed potatoes, roasted asparagus, or a crisp green salad with lemon vinaigrette.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10 to 15 minutes, or in the microwave for 1 to 2 minutes until warm. For best texture, use the oven method so the crust stays flaky.
Frequently Asked Questions (FAQs)
Can I use puff pastry instead of pie crust?
Yes, puff pastry works great for a lighter, flakier version. Just adjust baking time to prevent burning.
Can I use canned chicken?
You can, but fresh or rotisserie chicken gives a better texture and flavor.
Why is my crust soggy?
Make sure your filling isn’t too hot when added to the crust and bake on the lower oven rack for a crisp bottom.
Can I add cheese to the filling?
Yes, adding shredded cheddar or mozzarella makes the filling creamier and richer.
How can I make it dairy-free?
Use plant-based butter and milk, and ensure your crusts are dairy-free.
Can I make it ahead of time?
Absolutely, the filling can be made a day in advance. Assemble and bake when ready to serve.
What’s the best way to thicken the filling?
Whisk flour completely into the melted butter before adding liquids to avoid lumps and create a creamy sauce.
Nutrition Info
| Serving Size: | 1 slice |
|---|---|
| Calories: | 480 kcal |
| Protein: | 26 g |
| Carbohydrates: | 34 g |
| Fat: | 25 g |
| Fiber: | 3 g |
| Sugar: | 4 g |
| Sodium: | 670 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Pillsbury Chicken Pot Pie is the perfect mix of easy preparation and homemade flavor. With flaky crust, creamy filling, and cozy aromas, it’s the kind of dinner that makes everyone feel right at home. Give it a try this week, and watch how quickly it disappears from the table.
