What are the key ingredients in a Pillsbury Chicken Pot Pie?

The key ingredients include chicken, frozen mixed vegetables, butter, flour, broth, milk, and Pillsbury™ Refrigerated Crescent Dough.

What kitchen tools and equipment do I need to make this pot pie?

You’ll need a 9-inch pie plate, a saucepan, a skillet, a whisk, and basic utensils like a fork or spatula.

How do I prepare the Pillsbury pie crust?

Unroll the refrigerated dough sheet, press it into the pie plate, and crimp the edges for a neat finish.

How do I achieve a golden-brown crust?

Brush the top crust with a beaten egg or milk before baking, and bake at the right temperature.

How do I store and reheat leftovers?

Refrigerate in an airtight container and reheat in the oven or microwave as needed.

Pillsbury Chicken Pot Pie Recipe: Easy Comfort Food

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.

Ingredients

Scale

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)

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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