Pillsbury Chicken Pot Pie

Chicken

A comforting, flaky chicken pot pie made easy with refrigerated pie crusts. This family-friendly dish combines tender chicken, vegetables, and a creamy savory gravy baked beneath a golden Pillsbury crust. Perfect for weeknights, make-ahead dinners, or a cozy weekend meal.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or 2% milk
  • 3 cups cooked chicken, shredded or diced (rotisserie or leftover roast chicken)
  • 1 teaspoon kosher salt, adjusted to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 2 refrigerated pie crusts (such as Pillsbury), thawed
  • 1 egg mixed with 1 tablespoon water (optional, for egg wash)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Place a rimmed baking sheet in the oven to catch spills.
  2. Cook vegetables: In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; cook 6–8 minutes until softened.
  3. Add garlic and cook 30 seconds.
  4. Sprinkle flour over vegetables; stir and cook 1–2 minutes.
  5. Slowly whisk in chicken broth, then milk. Cook 3–5 minutes until thick and smooth.
  6. Add chicken, peas, salt, pepper, thyme, and rosemary. Simmer 2–3 minutes. Adjust thickness with broth or milk if needed. Remove from heat and cool 5–10 minutes.
  7. Prepare crust: Unroll one refrigerated crust and fit into a 9-inch pie pan.
  8. Fill crust with chicken mixture, slightly mounding the center.
  9. Unroll second crust and place over filling. Trim and crimp edges; cut vents. Brush with egg wash if desired.
  10. Bake on the preheated baking sheet 30–40 minutes, until crust is deep golden and filling bubbles. Cover edges with foil if they brown quickly.
  11. Rest pie 10–15 minutes before slicing. Garnish with parsley if desired.

Make-Ahead and Storage

  • Make ahead: Prepare filling up to 2 days in advance. Assemble right before baking.
  • Freeze: Assemble unbaked pies and freeze up to 2 months. Bake from frozen, adding 15–25 minutes.
  • Leftovers: Store 3–4 days in the refrigerator. Reheat slices in a 350°F (175°C) oven to keep crust crisp.

Tips for Success

  • Use flavorful cooked chicken—rotisserie works great.
  • Don’t overcook vegetables; they finish in the oven.
  • Cool filling slightly before adding top crust to avoid sogginess.
  • For creamier filling, use half-and-half or add 1/4 cup heavy cream.
  • Customize by swapping peas for mixed vegetables, adding mushrooms, or adding a splash of white wine.

Variations

  • Biscuit-topped pot pie: Replace top crust with Pillsbury biscuits; bake until biscuits are golden.
  • Puff pastry: Use puff pastry for an extra-flaky top; reduce bake time slightly.
  • Gluten-free: Use gluten-free pie crust and gluten-free flour or cornstarch to thicken the filling.

Common Questions

  • Can I use thawed frozen chicken? Yes—just drain excess liquid.
  • How to prevent a soggy bottom crust? Blind-bake 7–8 minutes, or brush the bottom crust with beaten egg and bake 3 minutes before filling.
  • Can I make individual pot pies? Yes—use ramekins or muffin tins. Bake 20–30 minutes depending on size.

Estimated Nutrition (per serving, 1/8 pie)

  • Calories: ~420
  • Fat: ~22 g
  • Carbohydrates: ~30 g
  • Protein: ~22 g
    (Approximate values)

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