Pillsbury Chicken Pot Pie Recipe
Pillsbury chicken pot pie is a quick and easy recipe perfect for busy families. It uses Pillsbury’s refrigerated pie crust for a golden, flaky crust, paired with a rich, creamy chicken and vegetable filling. This comforting dish is ready in about an hour and serves 4.
Ingredients
- 1 package Pillsbury refrigerated pie crust
- 1 pound chicken diced
- 3-4 cups mixed vegetables carrots, peas, onions
- 1/3 cup melted butter
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons flour for roux
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F.
- Cook 1 pound of diced chicken in a skillet until no longer pink.
- Add mixed vegetables and simmer in a creamy sauce made from butter, flour, chicken broth, and heavy cream.
- Roll out one Pillsbury pie crust and place it in a 9-inch pie dish.
- Fill the pie crust with the chicken and vegetable mixture.
- Cover with a second pie crust, sealing the edges. Cut slits in the top crust for steam to escape.
- Bake in the oven for 15-20 minutes or until the crust is golden brown and the filling is bubbling.
Notes
- To avoid a soggy bottom, make sure the filling isn’t too wet.
- If using frozen mixed vegetables, thaw and pat them dry before adding to the filling.
- Rest the pot pie for 5 minutes after baking to allow the filling to set.
- If reheating, add broth to keep the filling moist.