Pillsbury Chicken Pot Pie Recipe

Introduction

Pillsbury Chicken Pot Pie is a comforting, hearty dish perfect for a family meal or a cosy dinner. Its creamy filling, tender chicken, and flaky crust make it easy to make and deliciously satisfying. Follow this guide to create the perfect pot pie at home.

Key Ingredients for the Pillsbury Chicken Pot Pie

To make this classic dish, you’ll need:

• Chicken: 1 ½ cups of diced, cooked chicken (breast or thighs work best).
• Vegetables: 1 ½ cups of frozen mixed vegetables (peas, carrots, corn, green beans).
• Butter: 2 tablespoons to make the roux.
• All-Purpose Flour: 2 tablespoons to thicken the sauce.
• Chicken Broth: 1 cup for a savoury base.
• Milk: ½ cup for a creamy texture.
• Pillsbury™ Refrigerated Crescent Dough Sheet: 1 can to create a flaky crust.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C) to ensure even baking.

1. Preparing the Pillsbury Chicken Pot Pie Step-by-Step

• Heat a skillet over medium heat and cook the diced chicken until thoroughly done.
• Add the frozen mixed vegetables and sauté until tender.

1. Make the Creamy Sauce

• In a saucepan, melt butter over medium heat.
• Whisk in the flour to create a roux, then slowly add chicken broth and milk, stirring constantly.
• Cook until the sauce thickens. Add salt, pepper, and your favourite herbs (like thyme or rosemary) for flavour.

1. Assemble the Pot Pie

• Unroll the Pillsbury™ Crescent Dough Sheet and press it into a 9-inch pie plate, crimping the edges for a decorative finish.
• Add the chicken and vegetable mixture to the crust.
• Pour the creamy sauce evenly over the filling.

1. Top and Bake

• Cover the filling with another sheet of Crescent Dough, sealing the edges with a fork or pinching.
• Make small slits in the top crust to allow steam to escape.
• Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly.

1. Cool and Serve

Let the pie cool for 5-10 minutes before slicing to allow the filling to set.

Tips for Perfect Pot Pie

Creating the Creamy Filling for Your Pillsbury Chicken Pot Pie

• Ensure your roux is smooth before adding liquids to avoid lumps.
• Season generously with herbs like thyme, parsley, and a pinch of nutmeg for depth.

Seasoning Tips

• Taste the sauce before pouring it over the filling to adjust salt and spice levels.

Achieving the Right Consistency

• The sauce should coat the back of a spoon without being too thick or runny.

Working with Pillsbury Pie Crust

• Keep the dough cold until you’re ready to use it to maintain its flakiness.
• For extra shine, brush the top crust with a beaten egg before baking.

Tips for a Golden-Brown Crust

• Check your pie in the last 10 minutes and tent with foil if it browns too quickly.

If you enjoy versatile dishes, explore how to create small-batch comfort meals that pair beautifully with pot pies.

Storage and Reheating Tips for Your Pillsbury Chicken Pot Pie Recipe

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm individual slices in the oven at 350°F for 15-20 minutes or microwave for 1-2 minutes.

Discover more practical kitchen tips with this step-by-step culinary guide.

FAQ:

Pillsbury Chicken Pot Pie Recipe

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• Author: Achraf Selmouni
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Make the best Pillsbury Chicken Pot Pie Recipe with a creamy filling of chicken and veggies wrapped in a flaky crescent dough crust. Perfect.

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Ingredients

Scale 1x2x3x

• For the Filling:

  • 1 ½ cups cooked chicken, diced (breast or thighs)
  • 1 ½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • ½ cup milk
  • Salt and pepper, to taste
  • 1 teaspoon dried thyme or parsley (optional)

• For the Crust:

  • 1 can Pillsbury™ Refrigerated Crescent Dough Sheet
  • 1 beaten egg (optional, for egg wash)

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Instructions

• Preheat the Oven:

  • Preheat your oven to 400°F (200°C).

• Cook the Chicken and Vegetables:

  • Heat a skillet over medium heat. Cook the diced chicken until fully done.
  • Add the frozen mixed vegetables and sauté until tender. Set aside.

• Make the Creamy Sauce:

  • In a medium saucepan, melt butter over medium heat.
  • Whisk in the flour to form a smooth roux. Slowly add chicken broth and milk, whisking constantly.
  • Cook the sauce until thickened, about 3–4 minutes.
  • Season with salt, pepper, and thyme or parsley if desired.

• Assemble the Pot Pie:

  • Unroll the Pillsbury™ Crescent Dough Sheet and press it into a 9-inch pie plate, trimming and crimping the edges as needed.
  • Add the chicken and vegetable mixture to the crust.
  • Pour the creamy sauce evenly over the filling.

• Top and Bake:

  • Cover the filling with another Crescent Dough Sheet, sealing the edges by pressing with a fork or pinching with your fingers.
  • Make a few small slits in the top crust to allow steam to escape.
  • (Optional) Brush the top crust with the beaten egg for a golden-brown finish.
  • Bake for 35–40 minutes, or until the crust is golden and the filling is bubbly.

• Cool and Serve:

  • Let the pot pie cool for 5–10 minutes before slicing and serving.

Notes

• Make-Ahead Tip: Prepare the filling up to 1 day in advance. Store in the refrigerator and assemble the pot pie when ready to bake.
• Freezing: Freeze unbaked pot pies for up to 2 months. Thaw overnight in the fridge before baking.
• Vegetarian Version: Swap chicken for diced potatoes or mushrooms and use vegetable broth for a delicious vegetarian option.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Fat: 16g
• Carbohydrates: 25g
• Protein: 18g

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