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