Pic Credit: Pillsbury
Who doesn’t love piping hot, soulful food? So, Pillsbury Chicken Pot Pie Recipe is the ultimate comfort food and tastes brilliant for family dinner or even weeknight dinner. This classic chicken pot pie recipe is easy to make and baked just right in the oven. It is that perfect homemade chicken pot pie recipe that will stay in your pleasure long term—let’s get into it.
RECIPE INGREDIENTS
To make this delightful Pillsbury chicken pot pie recipe, you will need the following ingredients:
Ingredients
- 1 package of Pillsbury pie crusts
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup milk
- 1/3 cup butter
- 1/3 cup all-purpose flour
- Salt and pepper to taste
- For the Pie Crust:
- Pillsbury pie crusts, 2 crusts for top and bottom
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables
- 1 cup chicken broth
- 1 cup milk
- 1/3 cup butter
- 1/3 cup all-purpose flour
- Salt and pepper, to taste
MEASURES & PRECAUTIONS
- All ingredients must be measured properly for better results. It is done by using standardized measuring cups and spoons.
- Be careful while working with hot ingredients and cooking equipment or utensils. Always use oven mitts. Be very careful while moving around a hot oven and stove.
Pillsbury Chicken Pot Pie Recipe
INGREDIENTS NOTES
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You can use fresh vegetables instead of the frozen. Just be sure to cook them until tender before adding to the filling.
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Leftover turkey can be used in place of chicken for a great variation.
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Fresh vs. Frozen Vegetables: Fresh vegetables give a crisper texture; on the other hand, frozen vegetables are convenient and reduce the prep time.
STEP-BY-STEP INSTRUCTIONS
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Preheat your oven to 425°F.
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Roll out one Pillsbury pie crust and place it into a 9" pie pan.
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Trim off the extra crust from the edge.
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In a big saucepan melt the butter over medium heat.
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Stir in flour until combined, which makes a roux.
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Gradually whisk in chicken broth and milk. Cook, constantly stirring, until the mixture thickens and bubbles.
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Stir in the shredded chicken and frozen vegetables, then season with salt and pepper to taste. Let cook for an additional 5 minutes until filling is hot.
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Pour chicken filling into a prepared pie crust.
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Take the second Pillsbury pie crust and spread over top of filling trimming and sealing edges. Take a knife and cut small slits into the top crust to let steam out of the pot pie.
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Bake in preheated oven for 30-35 minutes or until the crust is golden brown.
RECIPE TIPS & VARIATIONS
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Keep the pie crust cold when you roll out. This will ensure flakiness of the pie crust.
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Brush top crust with an egg wash, beaten egg, for shiny golden finish.
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Add a pinch of thyme or rosemary to the filling for depth
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Use puff pastry instead of pie crust to add a new texture
EQUIPMENT
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9 inch pie pan
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Rolling pin
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Large saucepan
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Whisk
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Measuring cups and spoons
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Pastry brush, for egg wash
Note
SERVING TIPS 💡
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It is better with a basic green salad, which balances out richness of pot pie.
- It's good with mashed potatoes or steamed vegetables. Presentation Ideas: Garnish with fresh parsley for color.
- Serve in individual ramekins for a fancier presentation.
Are you looking for another tasty chicken dish? Broasted Fried Chicken Recipe is a flavorful twist!
