Pillsbury Pot Pie
Creamy, comforting pot pie with a buttery Pillsbury crust, filled with a rich chicken and vegetable filling.
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!
Notes
For a twist, use biscuit dough instead of pie crust for a fluffy, golden topping.