Pillsbury Chicken Pot Pie Recipe
Pillsbury Chicken Pot Pie Recipe
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Pillsbury Chicken Pot Pie Recipe
Indulge in the ultimate comfort food with this Pillsbury Chicken Pot Pie Recipe. With a flaky, golden Pillsbury crust enveloping a rich and creamy chicken and vegetable filling, this dish is perfect for a cozy family dinner or a gathering with friends. This easy recipe combines convenience and homemade flavor, making it a timeless classic.
Description
The Pillsbury Chicken Pot Pie Recipe is a heartwarming dish that’s as satisfying as it is simple to prepare. Utilizing Pillsbury’s ready made pie crusts, this recipe eliminates the hassle of making dough from scratch while still delivering a buttery, flaky crust. The filling features tender chunks of chicken, a medley of mixed vegetables, and a creamy sauce seasoned to perfection.
With step by step instructions, even novice cooks can create this culinary masterpiece. The Pillsbury Chicken Pot Pie Recipe is not only a crowd pleaser but also a versatile meal that you can customize with your favorite ingredients. Whether you’re serving it for a weeknight dinner or a special occasion, this dish promises to delight everyone at the table.
Ingredients
- 2 cups cooked chicken, diced or shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1/3 cup butter
- 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package (14.1 oz) Pillsbury refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Filling: In a medium saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, onion powder, and garlic powder to form a roux.
- Prepare Pie Crust: Roll out one Pillsbury pie crust and fit it into a 9-inch pie dish. Cut a few small slits in the top crust to allow steam to escape. Pour the chicken and vegetable filling into the crust. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal.
- Apply Egg Wash: Brush the top crust with the beaten egg to achieve a golden, shiny finish.
- Bake: Place the pie dish on a baking sheet to catch any drips. Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Allow the pot pie to cool for 5-10 minutes before serving. This helps the filling set and makes slicing easier.
Notes
- Chicken Options: Use rotisserie chicken or leftover roasted chicken for convenience.
- Vegetable Variations: Swap out the mixed vegetables for your favorites, such as broccoli or mushrooms.
- Make Ahead Tip: Assemble the pot pie in advance and refrigerate it for up to 24 hours before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Freezing: Freeze the unbaked pot pie for up to 2 months. Bake directly from frozen, adding an additional 15-20 minutes to the baking time.
Pillsbury Chicken Pot Pie Recipe
Ingredients
- 2 cups cooked chicken diced or shredded
- 1 cup frozen mixed vegetables peas, carrots, corn, and green beans
- 1/3 cup butter
- 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package 14.1 oz Pillsbury refrigerated pie crusts
- 1 egg beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Filling: In a medium saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, onion powder, and garlic powder to form a roux.
- Prepare Pie Crust: Roll out one Pillsbury pie crust and fit it into a 9-inch pie dish. Cut a few small slits in the top crust to allow steam to escape. Pour the chicken and vegetable filling into the crust. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal.
- Apply Egg Wash: Brush the top crust with the beaten egg to achieve a golden, shiny finish.
- Bake: Place the pie dish on a baking sheet to catch any drips. Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Allow the pot pie to cool for 5-10 minutes before serving. This helps the filling set and makes slicing easier.
Notes
- Chicken Options: Use rotisserie chicken or leftover roasted chicken for convenience.
- Vegetable Variations: Swap out the mixed vegetables for your favorites, such as broccoli or mushrooms.
- Make Ahead Tip: Assemble the pot pie in advance and refrigerate it for up to 24 hours before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Freezing: Freeze the unbaked pot pie for up to 2 months. Bake directly from frozen, adding an additional 15-20 minutes to the baking time.
