betty crocker chicken pot pie recipe
The Best betty crocker chicken pot pie recipe
This Betty Crocker Chicken Pot Pie recipe has been a staple in our home for years, a simple yet comforting dish that feels like a hug in a bowl. There’s something about the creamy, savory filling wrapped in a flaky crust that makes it feel special, whether it’s for a weeknight dinner or a cozy family meal. My kids—especially the ones who used to scoff at anything with a crust—always ask for seconds because it’s so satisfying. It’s not just food; it’s a reminder of home, something that feels warm and familiar no matter how often we make it.
What I love most about this recipe is how balanced it is. It’s got lean protein from the chicken, hearty vegetables like carrots and peas, and a touch of richness from the creamy sauce—without being overly heavy. My husband and I have tried swapping in different veggies or even adding a little spinach for extra nutrients, and it still tastes just as good. It’s easy to customize, so it’s perfect for meal prep too—make a big batch on Sunday and reheat portions throughout the week. Plus, the crust is so tender and buttery that it feels indulgent, but the ingredients are actually pretty wholesome. It’s that kind of dish that makes you feel good about what you’re feeding your family, whether you’re hosting a little get-together or just enjoying a quiet evening at home.
Betty Crocker Classic Chicken Pot Pie
A comforting, creamy chicken pot pie with tender chicken, vegetables, and a flaky crust. Perfect for a cozy meal!
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 cup cold water
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 cup whole milk
- 1/2 cup chicken broth
- 1/2 cup shredded cheddar cheese
- 2 tbsp butter
- 1/2 cup all-purpose flour
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
👨🍳Directions
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1 Preheat oven to 375°F (190°C).
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2 Mix flour, salt, sugar, and baking powder in a bowl. Gradually add cold water and stir until a dough forms. Turn out onto a lightly floured surface, knead for 2 minutes, then roll out to 1/4-inch thickness.
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3 In a large skillet, melt butter over medium heat. Add garlic, thyme, and rosemary; sauté for 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in milk and chicken broth until smooth. Cook until thickened. Stir in shredded chicken, mixed vegetables, and cheese.
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4 Transfer filling to a 9-inch pie dish. Roll out the dough, place it over the filling, and trim excess. Cut slits in the top for steam to escape. Bake for 30 minutes, then reduce heat to 350°F (175°C) and bake for another 15 minutes until golden.
🔧Equipment
- Mixing bowls
- Whisk
- Rolling pin
- 9-inch pie dish
- Oven
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Betty Crocker Classic Chicken Pot Pie Works
This Betty Crocker Chicken Pot Pie is always a reliable choice for family gatherings because it’s hearty enough to feed a crowd without being overly complicated to prepare. Whether it’s a casual weeknight dinner or a festive holiday meal, the tender chicken and creamy filling stay delicious, and the flaky crust holds up well to serving. It’s the kind of dish that feels comforting and familiar, making it easy to impress guests without stressing over perfection.
❓ Frequently Asked Questions About Betty Crocker Chicken Pot Pie
What is the best way to prepare the filling for Betty Crocker Chicken Pot Pie before assembling?
The best way to prepare the filling is to combine the cooked chicken, diced vegetables (like carrots, celery, and onions), and Betty Crocker’s Chicken Pot Pie Mix (or homemade seasoning). Stir in the mix with 2 cups of chicken broth or water, then simmer until the sauce thickens slightly. For a smoother texture, blend the mixture briefly with an immersion blender.
Can I use frozen vegetables in Betty Crocker Chicken Pot Pie, and if so, how do I adjust the recipe?
Yes, you can use frozen mixed vegetables, but thaw and drain them well to avoid excess moisture. If the recipe calls for fresh veggies, reduce the liquid slightly (by about ¼ cup) since frozen veggies release more water. Stirring in cornstarch or a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) can help thicken the filling further if needed.
What are the best substitutes for the Betty Crocker Chicken Pot Pie Mix if I don’t have it?
If you don’t have the mix, you can make a DIY version by combining: – 1 tbsp flour or cornstarch – ½ tsp salt – ½ tsp dried thyme (or 1 tsp fresh) – ½ tsp dried parsley – ¼ tsp black pepper – ¼ tsp paprika (optional) Mix these with 2 cups of chicken broth before adding cooked chicken and veggies. For extra flavor, add a splash of Worcestershire sauce or a pinch of garlic powder.
How do I prevent the pot pie from becoming soggy when baking?
To keep your pot pie crispy, follow these tips: – Pre-bake the crust: Place the pie in a preheated 375°F (190°C) oven for 5–7 minutes before adding the filling to let the crust firm up slightly. – Use a double crust: If possible, use a buttery pie crust (like puff pastry) instead of a single crust to add extra crispiness. – Reduce moisture: If the filling is too wet, strain out excess liquid or add a cornstarch slurry to thicken it before baking. – Bake uncovered: Let the pie bake uncovered for the last 5–10 minutes to let the steam escape and crisp the top.
Can I make Betty Crocker Chicken Pot Pie ahead of time and reheat it later?
Yes, you can prepare the filling ahead of time and freeze it for up to 3 months. Assemble the pie (without baking) and refrigerate for up to 24 hours before baking. To reheat: – Oven method: Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden. – Microwave method: Thaw the pie if frozen, then cover loosely with a damp paper towel and microwave on high for 3–4 minutes, stirring halfway. – Note: For best texture, baking is recommended over microwaving. If reheating from frozen, add 5–10 extra minutes to the bake time.
