Stashed in a buttery, flaky Pillsbury Pot Pie Recipe crust, this Creamy, Comforting Pot Pie is loaded with delicate chicken, nourishing vegetables, and a rich, delicious sauce. This classic pot pie will meet your need for an easy weeknight supper or a nice cooked meal!
Table of Contents
Why You Will Love This Recipe
- Rich and creamy filling with delicate chicken and veggies based on a silky sauce.
- The golden, buttered crust is effortless and made simple with Pillsbury prepackaged pie crusts.
- Ready in fifty minutes with basic, store bought ingredients, quick and convenient.
- Perfect for using up rotisserie chicken or turkey; great for leftovers.
Components
About the crust:
Perfect shortcut for a flaky, golden pie: Pillsbury Refrigerated Pie Crusts
For the filling:
- Cooked chicken or turkey shredded for a strong basis of proteins.
- Butter gives the stuffing depth.
- Little onion, diced, gives a delicious taste.
- Garlic (minced) sharpens taste depth.
- Frozen mixed vegetables (carrots, corn) are a handy and striking addition.
- Pre-cooked diced potatoes provide the filling heartiness.
- The basis of the creamy sauce is chicken broth.
- Either milk or heavy cream adds creaminess and richness.
- All-purpose flour aids in sauce thickness.
Taste enhancers: seasons
- Salt and Black Pepper improve taste generally.
- Dried thyme accentuates a herby, toasty flavor.
- Onion and garlic powder accentuates the savory taste.
Alternative:
- Egg (For Egg Wash) : gives the crust a lovely golden gloss.
👉 The complete ingredient list with measurements is in the recipe card below!
Want to make your own crust? Check out this Crisco Pie Crust Recipe for a homemade, buttery alternative!
Pillsbury Pot Pie Made Right Way
First, Set the oven’s temperature.
- Turn your oven to 400°F (200°C) and preheat.
Second step: arrange the filling.
- Melt butter across medium heat in a big skillet. Add sliced onion and garlic; sauté until softened and aromatic.
Third Step: Thicken the Sauce
- Add flour; cook for one minute, stirring frequently. Add chicken stock and heavy cream slowly; whisk constantly until the sauce thickens and gets smooth.
Fourth: Combine and season
- Stir onion powder, thyme, garlic powder, salt, and pepper. Stirring to blend, add shredded chicken, mixed vegetables, and chopped potatoes. Simmer for three to four minutes; then, take off the heat.
Step Five: Create the Pie
- Lay one Pillsbury pie crust on a greased 9-inch pie plate. Over the crust, pour the filling. Crimp the edges to close, and cover with the second pie crust. Make a few top cuts to let steam escape.
Sixth step: bake
- For a golden gloss, brush the top with an egg wash. Bake until the filling bubbles and the crust is golden brown for 30 to 35 minutes.
Step 7: Cool and Present
- Rest the pot pie for five minutes before cutting. Present warm and savor!
For another delicious comfort food recipe, check out this Mini Chicken Pot Pie Recipe for an easy, bite-sized version of this classic dish!
Pro Advice on Creating the Recipe
- Using rotisserie chicken saves time and enhances flavor.
- Make it extra creamy by adding more heavy cream for richness.
- Replace pie crusts with Pillsbury biscuit dough for a Biscuit Topping!
- Let the pie cool before slicing; this helps the filling set and keeps a runny texture away.
How Should One Present
- A side salad with a sharp green offset the strong taste.
- Complementing a staple Southern comfort food, mashed potatoes.
- Using cranberry sauce will provide a taste of sweetener that balances the savory flavors.
- On Its Own: This pot pie is substantial enough to make a good dinner!
Make Ahead and Organization for Storage
Managing Leftovers
Keep refrigerated in an airtight container for up to three days.
Refining
For up to two months, freeze the unbaked pot pie tightly covered in foil and plastic wrap. Bake frozen at 375°F for forty-five to fifty minutes.
Once again
Reheat individual slices for one to two minutes or leftovers in a 350°F oven for ten to fifteen minutes.
Typical Questions
Rather than pie crust, may I use puff pastry?
Definitely yes. Puff pastry bakes wonderfully and produces a lighter, flakier crust.
How may the filling be made thicker?
Before adding the crust, let the sauce simmer a bit longer; alternatively, add one extra tablespoon of flour.
I could add cheese to the filling.
Correct! For added richness, toss ½ cup of shredded Parmesan or cheddar.
Could I make little pot pies instead?
Yes. Divide the mixture into ramekins and top with biscuit dough or pie crust for single servings.
Conclusion
The perfect comfort food is this Pillsbury Pot Pie creamy, filling, and covered in a flaky, golden crust. This dish is guaranteed a winner for a nice family meal or a night dinner. Enjoy! 😊
Pillsbury Pot Pie
Equipment
- Large skillet
- 9-inch Pie Dish
Ingredients
Crust
- 1 package Pillsbury refrigerated pie crusts or biscuit dough for a twist
Filling
- 2 cups cooked chicken or turkey shredded
- 1 tbsp butter
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup frozen mixed vegetables peas, carrots, corn
- 1 cup diced potatoes pre-cooked
- 1 cup chicken broth
- 1 cup heavy cream or milk
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Egg Wash (Optional)
- 1 egg for egg wash, optional
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add diced onion and garlic, sautéing until soft.
- Stir in flour and cook for 1 minute. Slowly add chicken broth and heavy cream, whisking continuously until smooth.
- Stir in salt, pepper, thyme, garlic powder, and onion powder. Add shredded chicken, mixed vegetables, and potatoes. Let simmer for 3-4 minutes. Remove from heat.
- Roll out one Pillsbury pie crust into a greased 9-inch pie dish. Pour the filling over the crust.
- Cover with the second pie crust, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
- Brush the top with an egg wash for a golden finish. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let rest for 5 minutes before slicing. Serve warm and enjoy!