Warm Up with This Flaky Pillsbury Chicken Pot Pie Comfort Recipe

Chicken

Bring cozy comfort to your weeknights with this easy, flaky Pillsbury chicken pot pie. With a golden crust and creamy, veggie-packed filling, it’s ready in about an hour and serves the whole family. Perfect for cold nights, potlucks, or whenever you crave classic comfort food.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

  • 1 package refrigerated Pillsbury pie crusts (2 crusts)
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 1 cup frozen corn (optional)
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 3 cups cooked chicken, shredded or cubed (rotisserie or leftover roasted chicken)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme or poultry seasoning
  • 1 bay leaf (optional)
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • Cooking spray or butter for pie dish

Instructions

1. Prepare Oven & Crust

  • Preheat oven to 400°F.
  • Lightly grease a 9-inch deep-dish pie plate (or 9×13-inch baking dish for rectangular pie).
  • Unroll one pie crust and line the dish, leaving excess for crimping.

2. Cook Vegetables

  • Melt butter in a large skillet over medium heat.
  • Add onion, cook 3–4 minutes until translucent.
  • Add garlic, cook 30 seconds until fragrant.
  • Add carrots, cook 4–5 minutes until slightly tender.
  • Stir in peas and corn, cook 1 minute.

3. Make Sauce

  • Sprinkle flour over vegetables, stir to coat, cook 1–2 minutes.
  • Gradually whisk in chicken broth, then add milk. Add bay leaf if using.
  • Cook, stirring often, until sauce thickens, about 4–6 minutes. Remove bay leaf.

4. Add Chicken & Seasonings

  • Stir in cooked chicken, salt, pepper, and thyme/poultry seasoning.
  • Taste and adjust seasoning. Let filling cool slightly, about 5 minutes.

5. Assemble Pie

  • Pour filling into prepared crust.
  • Unroll second crust, place over filling. Trim excess and crimp edges.
  • Cut a few slits in the top crust for steam. Brush with egg wash.

6. Bake

  • Place pie on a baking sheet to catch drips.
  • Bake 30–35 minutes until crust is golden and filling bubbly. Cover edges with foil if browning too fast.
  • Let rest 10–15 minutes before serving. Garnish with parsley if desired.

Quick Variations

Easy Weeknight:

  • Use 2 cans condensed cream of chicken soup, omit flour & milk. Mix with broth, stir in veggies & chicken, bake.

Vegetarian:

  • Substitute cooked potatoes or extra mushrooms for chicken, use vegetable broth.

Cheesy:

  • Stir 1/2–1 cup shredded cheddar or Gruyere into filling before topping.

Individual Pot Pies:

  • Use ramekins and smaller crust circles. Bake 20–25 minutes.

Tips for a Flaky Crust

  • Keep dough cold until ready to use. Chill if it softens.
  • Avoid overfilling to prevent a soggy bottom.
  • Optional: pre-bake bottom crust 5–7 minutes for extra crispness.
  • Brush top with egg wash for a golden finish.

Make-Ahead, Storage & Freezing

  • Make filling up to 2 days ahead, refrigerate in an airtight container.
  • Freeze assembled, unbaked pot pie up to 3 months. Bake from frozen at 375°F for 60–75 minutes, uncover last 15 minutes.
  • Leftovers: Refrigerate 3–4 days, reheat in 350°F oven until warmed.

Serving Suggestions

  • Pair with a green salad and light vinaigrette.
  • Serve with steamed green beans or roasted Brussels sprouts.
  • Add hot sauce or fresh herbs for extra flavor.

Frequently Asked Questions

Q: Can I use refrigerated biscuit dough instead of pie crusts?
A: Yes! Biscuit dough gives a different texture. Arrange over filling, bake until golden.

Q: How can I make this gluten-free?
A: Use a gluten-free pie crust and substitute a gluten-free flour blend for thickening.

Q: Can I use frozen cooked chicken?
A: Yes, thaw and pat dry first. Reduce cooking liquid slightly if needed.

Q: Why is my filling runny?
A: Ensure flour cooks long enough and sauce thickens on the stovetop. Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) if needed.

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