pillsbury chicken pot pie recipe
Equipment
- Pie Dish Essential for assembling and baking the pot pie.
- Rolling Pin Used for rolling out the Pillsbury pie crust.
- Baking Sheet Optional, used for placing the pie dish on during baking to catch any drips.
- Knife For chopping chicken and vegetables.
- Cutting Board For cutting the chicken and vegetables.
- Saucepan For preparing the creamy filling.
- Mixing Spoon For stirring the filling mixture.
Ingredients
- 2 cups Cooked Chicken Shredded or diced use leftover chicken for convenience
- 1 ½ cups Frozen Mixed Vegetables Peas carrots, corn, etc.
- 2 Pillsbury Pie Crusts For top and bottom crust
- 1 cup Chicken Broth Low-sodium preferred
- ½ cup Heavy Cream For creaminess in the filling
- 3 tbsp Butter For sautéing the vegetables
- 1 small Onion Chopped
- 2 cloves Garlic Minced
- To taste Salt Adjust according to preference
- To taste Pepper Adjust according to preference
- 1 tsp Dried Thyme For flavor
- 1 tbsp Fresh Parsley Optional garnish
Instructions
- Preheat the oven to 375°F (190°C). This will ensure the oven is hot and ready for baking the pie.
- Prepare the filling: In a large skillet, melt 3 tbsp butter over medium heat. Add 1 small chopped onion and 2 cloves minced garlic, sautéing for 2-3 minutes until fragrant.
- Add chicken and vegetables: Stir in 2 cups of cooked chicken and 1 ½ cups of frozen mixed vegetables (peas, carrots, etc.), and cook for an additional 5 minutes.
- Create the sauce: Pour in 1 cup of chicken broth and ½ cup of heavy cream. Stir and simmer for 5-7 minutes until the sauce thickens slightly.
- Season the mixture: Add 1 tsp dried thyme, salt, and pepper to taste. Stir well to combine.
- Assemble the pie: Unroll 2 Pillsbury pie crusts and place one in a 9-inch pie dish. Spoon the chicken mixture into the pie crust, then place the second crust on top, sealing the edges and cutting small slits on the top for ventilation.
- Bake the pie: Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
- Rest the pie: Let the pie cool for about 10 minutes before slicing and serving.
- Garnish (optional): Sprinkle 1 tbsp fresh parsley on top of the pie for a fresh finish.
Notes
Recipe Notes:
- Leftover Chicken: For convenience, you can use leftover rotisserie chicken to save time on cooking and shredding the chicken.
- Vegetable Options: Feel free to swap the frozen mixed vegetables with fresh vegetables such as mushrooms, corn, or fresh peas.
- Crust Alternatives: If you prefer, you can use Pillsbury crescent rolls or biscuits instead of the pie crust for a different texture.
- Thicker Filling: If you like a thicker filling, you can mix 1 tablespoon cornstarch with a little water and stir it into the mixture to help it thicken.
- Freezing Instructions: You can freeze the unbaked chicken pot pie for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil. Bake it directly from frozen, adding 10-15 minutes to the baking time.
- Serving Tip: Garnish the pot pie with fresh parsley or thyme before serving for an extra pop of flavor and color.