Description
Pillsbury Chicken Pot Pie is a comforting, quick, and easy meal perfect for busy nights. With a flaky crust and creamy filling, it’s a family favorite that can be made in under an hour.
Ingredients
Scale
- 1 package Pillsbury refrigerated pie crusts (contains 2 crusts)
- 2 cups cooked chicken, diced or shredded (about 1 lb)
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 cup frozen corn (optional)
- 1/2 cup celery, diced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk (whole or 2%)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Unroll one Pillsbury refrigerated pie crust and fit it into a 9-inch pie dish.
- Melt 1/3 cup butter in a skillet over medium heat. Add 1/2 cup celery, and cook for 2-3 minutes until softened.
- Stir in 1/3 cup flour, cooking for 1 minute.
- Gradually add 1 1/2 cups chicken broth and 1/2 cup milk, stirring constantly until the mixture thickens and becomes creamy.
- Add 2 cups cooked chicken, 1 cup peas, 1 cup carrots, and 1/2 cup corn (optional), and season with garlic powder, onion powder, salt, black pepper, and thyme. Cook for another 2-3 minutes.
- Pour the filling into the prepared pie crust and top with the second crust. Seal the edges and cut slits in the top to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden and the filling is bubbling.
- Let the pie rest for 5-10 minutes before serving.
Notes
- For a healthier option, use whole wheat pie crust and low-fat milk.
- Freeze the unbaked pie for up to 3 months. When ready to bake, simply increase the baking time.
- Add extra vegetables like mushrooms or green beans to customize the recipe.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 350-400 kcal
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg