pillsbury chicken pot pie recipe
The Best pillsbury chicken pot pie recipe
Oh, this Pillbury Chicken Pot Pie recipe—it’s been a staple in our house since I was a kid, and honestly, there’s just something about it that makes everything feel cozy and comforting. I grew up eating these from the canned dough mix, and now that I have my own kids, I love making it from scratch with real chicken and vegetables.
It’s the kind of dish that feels special for holidays—like Thanksgiving or Christmas dinner—but it’s also so easy to whip up on a weeknight when everyone’s hungry and tired. My kids don’t even notice it’s healthy; they just eat it straight from the pan, and honestly, I don’t blame them. The flaky crust, the tender chicken, and the creamy filling all come together in a way that makes it feel indulgent without being too heavy.
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What I love most about this recipe is how versatile it is. You can make it with whatever veggies you have on hand—peas, carrots, corn, even spinach if you’re feeling fancy—and still get that perfect texture. It’s also great for meal prep because you can make a big batch and freeze half for later.
My family loves it because it’s filling but not too rich, and the kids always ask for seconds. And let’s be real, there’s nothing like a warm, homemade pot pie to make the whole family sit down together, even if it’s just for dinner. Plus, it’s got all the nutrients you need—protein from the chicken, fiber from the veggies, and a good dose of vitamins and minerals. It’s not just a meal; it’s a comfort in every bite.
Pillsbury Classic Chicken Pot Pie
A comforting, one-bowl chicken pot pie featuring tender chicken, creamy tomato sauce, and flaky pastry crust. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 (16-oz) Pillsbury Ready-to-Roll Unflavored Pie Crust
- 1 cup chicken broth
- 1/2 cup milk
- 2 cups cooked chicken breast, shredded
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 1 cup cream of chicken soup
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced green onions
👨🍳Directions
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1 Preheat oven to 375°F (190°C).
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2 In a mixing bowl, combine the chicken broth and milk. Roll out the pie crust to fit a 9-inch pie dish, then place it inside. Pour the broth mixture into the crust, leaving a 1-inch border. Trim and crimp the edges.
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3 In a skillet, heat the chicken broth over medium heat. Stir in the cream of chicken soup until smooth. Add shredded chicken, mixed vegetables, and green onions. Cook for 5 minutes until heated through. Pour filling into the crust-lined pie dish.
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4 Sprinkle shredded cheddar cheese evenly over the filling. Roll out the remaining pie crust, place it over the pie, and crimp the edges. Cut 4-5 slits in the top for steam to escape.
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5 Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Large skillet
- Oven
- Pie dish (9-inch)
- Whisk
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pillsbury Classic Chicken Pot Pie Works
This Pillbury Chicken Pot Pie is always a crowd-pleaser because it’s simple enough to make with minimal fuss but still feels special enough for any occasion. It’s the kind of dish that works perfectly for family gatherings—whether you’re hosting a casual dinner or a holiday spread—because it’s hearty, comforting, and always tastes even better when shared with loved ones. Plus, it’s foolproof, so you won’t have to stress over perfection, just enjoy the cozy, flavorful results.
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❓ Frequently Asked Questions About Pillsbury Chicken Pot Pie
What is the best way to prepare the dough for Pillbury Chicken Pot Pie crust?
The best way to prepare the Pillbury Chicken Pot Pie crust is to roll out the pre-made dough (found in Pillbury’s frozen pie crust packs) to about ¼-inch thickness using a rolling pin. Make sure to chill the dough in the refrigerator for at least 30 minutes before rolling to prevent shrinking or tearing. If you prefer a homemade version, combine 2 cups flour, ½ cup cold water, 1 tbsp shortening, and a pinch of salt, then knead until smooth before rolling.
Can I use any type of chicken in the filling for this recipe?
Yes, you can use any cooked chicken you prefer—shredded rotisserie chicken, diced cooked chicken breast, or even leftover chicken thighs. Just ensure it’s finely chopped or shredded to blend well with the vegetables. For extra flavor, add cooked mushrooms, carrots, peas, and a bit of chicken broth to the filling.
How long should I bake the Chicken Pot Pie until it’s fully cooked?
For a Pillbury Chicken Pot Pie, bake at 375°F (190°C) for 25–30 minutes, or until the crust is golden brown and the filling is bubbling and heated through. Use an internal meat thermometer to confirm the filling reaches 165°F (74°C). If baking in a preheated oven, check for doneness early to avoid overcooking.
What can I substitute for the peas in the filling if I don’t like them?
If you prefer to skip peas, you can replace them with corn kernels, green beans (sliced thin), or even mashed sweet potatoes for a different texture. Another option is to add frozen mixed vegetables (like broccoli and cauliflower) to keep the filling hearty. Just adjust the liquid slightly if needed to maintain consistency.
Why does my Chicken Pot Pie crust sometimes crack or tear while rolling?
A cracked or torn crust usually happens due to overworking the dough, warm hands, or not chilling it enough. To fix this: – Roll the dough on a lightly floured surface and keep your hands cold. – Chill the dough for at least 30 minutes before rolling. – If it tears, simply trim the excess and re-roll the remaining dough. – For extra strength, press the edges firmly with a fork before adding the filling.
