Pillsbury Chicken Pot Pie Recipe
This Pillsbury Chicken Pot Pie is the ultimate comfort food — tender chicken, hearty vegetables, and a creamy filling baked inside a flaky, golden Pillsbury pie crust. Easy, delicious, and perfect for family dinners.
Ingredients
- 2 Pillsbury refrigerated pie crusts top and bottom
- 2 cups cooked chicken diced (rotisserie or poached)
- 1 cup mixed vegetables peas, carrots, corn – fresh or frozen
- 1 cup low-sodium chicken broth
- ½ cup milk whole or 2%
- ¼ –½ cup all-purpose flour for desired thickness
- 3 tablespoons unsalted butter
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 egg yolk beaten (for brushing crust, optional)
Instructions
- Preheat oven to 425°F (220°C).
- Prepare crust: Place one Pillsbury pie crust into a 9-inch pie dish.
- Make filling: In a large skillet, melt butter over medium heat. Stir in flour and cook 1–2 minutes to form a roux. Gradually whisk in chicken broth and milk until smooth.
- Add filling ingredients: Stir in diced chicken, mixed vegetables, thyme, garlic powder, salt, and pepper. Cook until thickened, about 5–6 minutes.
- Assemble pie: Pour the chicken mixture into the pie crust. Top with the second crust, seal edges, and cut small slits for venting.
- Brush and bake: Brush with egg yolk if desired and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool slightly before serving.
Notes
- You can substitute turkey for chicken for a post-holiday leftover version.
- For extra flavor, sauté ½ cup diced onion and ¼ cup celery with the butter before adding flour.
- If using frozen vegetables, thaw and drain them before adding to prevent a watery filling.
- Brush the top crust with egg wash (1 egg + 1 tbsp water) for a glossy, bakery-style finish.
- Let the pie rest for 10 minutes before slicing to help the filling set.