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–+ servings
Pillsbury Chicken Pot Pie
Emily Hart

The Best Pillsbury Chicken Pot Pie Ready in Under an Hour

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.
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Prep Time 15 minutes
Servings: 6 servings
Course: Lunch
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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
  • ½ cup frozen corn optional
  • ½ cup celery diced
  • ⅓ cup unsalted butter
  • ⅓ cup all-purpose flour
  • 1 ½ cups chicken broth
  • ½ cup milk whole or 2%
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme optional
  • 1 tablespoon fresh parsley chopped (optional, for garnish)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Unroll one Pillsbury refrigerated pie crust and fit it into a 9-inch pie dish.
  3. Melt 1/3 cup butter in a skillet over medium heat. Add 1/2 cup celery, and cook for 2-3 minutes until softened.
  4. Stir in 1/3 cup flour, cooking for 1 minute.
  5. Gradually add 1 1/2 cups chicken broth and 1/2 cup milk, stirring constantly until the mixture thickens and becomes creamy.
  6. 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.
  7. 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.
  8. Bake for 30-35 minutes or until the crust is golden and the filling is bubbling.
  9. Let the pie rest for 5-10 minutes before serving.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gCholesterol: 50mgSodium: 600mgFiber: 3g

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.

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