Pillsbury Classic Chicken Pot Pie

Pillsbury Classic Chicken Pot Pie Recipe

Classic Chicken Pot Pie | Pillsbury Recipe

This recipe for Pillsbury Classic Chicken Pot Pie, by , is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We’ll help you start your own personal cookbook! It’s easy and fun.

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Directions:

1. Heat oven to 425º. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.2. In 2-quart saucepan, melt butter over medium heat. Add onion cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust seal edge and flute. Cut slits in several places in top crust.4. Bake 30-40 minutes or until crust is golden brown. During last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

PreparationTime:

Tips From The Pillsbury Kitchens

tip 1 Make a foil collar to protect the edges of the pastry from overbrowning. Place strips of foil to cover crust during the last 15 or 20 minutes of baking.
tip 2 A standard 9-inch glass pie plate works best for this recipe.
tip 3 The only complicated part of making a pot pie is the pastry. By using a refrigerated dough youre left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce.
tip 4 To Make Chicken Filling Ahead: prepare as directed in recipe. Spoon into airtight container cover. Refrigerate up to 1 day. To bake, pour filling into 2-quart saucepan, heat over medium heat 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.
tip 5 To Freeze Chicken Filling: prepare as directed in recipe. Cool, uncovered in refrigerator 30 minutes. Spoon mixture into 1-gallon freezer food storage plastic bag, leaving 1/2 to 1-inch at top of bag for expansion seal. Freeze up to 1 month. To bake, thaw mixture overnight in refrigerator. Pour into 2-quart saucepan, heat over medium heat, 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.

More About Classic Chicken Pot Pie Pillsbury Recipes

EASY CHICKEN POT PIE RECIPE – PILLSBURY.COM

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Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch unfold crust. Place crust in bottom and up sides of 1-quart casserole.
In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
Remove second crust from pouch unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust seal edges with fork or flute, trimming edges if necessary.
Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

HOME-STYLE CHICKEN POT PIE RECIPE – PILLSBURY.COM

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Heat oven to 400° F. Spray 12-inch skillet with cooking spray heat over medium-high heat. Add chicken cook 2 minutes, stirring frequently. Stir in soup and buttermilk. Heat to boiling stir in mixed vegetables, potato, pimientos, salt and pepper.
Spoon mixture into ungreased 3-quart casserole. Remove pie crust from pouch place over hot chicken mixture. Seal edge and flute. Cut slits in several places in top crust.

SUPER EASY CHICKEN POT PIE RECIPE – PILLSBURY.COM

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CLASSIC CHICKEN POT PIE RECIPE – LIFEMADEDELICIOUS.CA

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Tips From The Betty Crocker Kitchens

tip 1 For a pretty finish to the crust, brush it with an egg wash and sprinkle lightly with a coarse salt.
tip 2 Use the small cutters to create steam vents in the top crust or just cut slits in the pastry with the tip of a paring knife.
tip 3 For a lump-free white sauce, use a medium wire whisk to stir in the flour and then to constantly stir the sauce as you pour in the broth and milk.
tip 4 To roll the pie crust rounds into a square, place the pastry on a lightly floured counter, pastry cloth or sheet of parchment paper. Then, carefully press the pastry into more of a square shape before rolling it into a 13-inch square. next, fold the dough in half and lay it into half of the baking dish. Finally, unfold it and gently press it into the corners of the pan to create the bottom crust, being careful not to stretch it. The dough should extend just a little over the edges.
tip 5 Swap in 1 1/2 cups of any frozen vegetable combo for the peas and carrots, slicing larger pieces into smaller pieces so they blend more evenly in the sauce.

Lets Get You Cookinchef Alli

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The recipe and demonstration was featured as part of Chef Allis Farm Fresh Kitchen on WIBW 13 News, October 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!

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What Tools Are Helpful For Making Chicken Pot Pie Recipes

A deep-dish 9-inch pie plate is what youll need for this recipe since it makes such a large batch of pot pie filling.
I like to use my 12-inch Lodge cast iron skillet to make the chicken pot pie filling.
To make lump-free sauces, gravies, and fillings such as for this pot pie, always whisk with a flat whisk, instead of a balloon whisk.
For stirring ingredients, I love Le Cruesetsilicone spoonulas. A spoonula is a cross between a spatula and a large spoon and are the best things evah! Once you begin using spoonulas, youll want to keep several different sizes at hand.

A Thick And Creamy Filling

The ideal consistency of your filling when you’re cooking it on the stovetop and before going into the pot pies should be creamy and thickened. It will thicken a little more in the oven as the pot pies bake, so at this point, you want it to be slightly less thick than the finished dish.

If at this point your filling seems soupy, like heavy cream, let it simmer until it thickens up enough coat the back of a wooden spoon. If it seems like it’s not thickening up as fast as you like, scoop out about 1/4 cup of the sauce, whisk in a tablespoon or two of flour until no more lumps remain, and then whisk this mixture into the skillet.

If it seems like the filling thickened up too much and it starting to seem stiff, then whisk in a little broth or water to thin it out again.

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What Is Evaporated Milk And Why Is It Used In This Pot Pie Recipe

Evaporated milk is a milk product that is sold in cans, usually found in the baking aisle of your favorite grocer. It is very creamy and rich because it has had about 60% of the water removed.
Used much like half-and-half for adding creaminess to gravies, sauces, soups, dressings, and desserts, evaporated milk is handy to keep in the pantry at all times. This is my secret weapon for cream gravy, too!

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How to Make Classic Chicken Pot Pie | Pillsbury Basics

One of our most popular and top-rated recipes of all time, this classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. Plus, itâs super easy to make, which makes it a great recipe for beginner cooks and busy families alike.

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Howdy Chef Alli Here Lets Get You Cookinshall We

Everybody has their beloved comfort food favorite. Whether its a warm and gooey chocolate chip cookie, chicken fried steak with mashed potatoes and gravy, or creamy mac and cheese, we all crave comfort foods at one point or another.

Comfort foods are so comforting because they bring back memories and occasions that connect us to others and to special times in our lives.

I grew up eating a lot of chicken pot pie that my Mom made for us and I also loved my Grandmas chicken pot pie recipe with biscuits on top. I have revamped her recipe a bit, creating Loaded Bubble-Up Chicken Pot Pie , which is made with a biscuit topping instead of pie crust.

More About Pillsbury Classic Chicken Pot Pie Recipes

GRANDS! MINI CHICKEN POT PIES RECIPE – PILLSBURY.COM

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Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center pleat and pinch dough gently to hold in place.

CRESCENT COOK’S CHICKEN POT PIE RECIPE – PILLSBURY.COM

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In large bowl, mix vegetables, chicken and soups. Pour into greased or sprayed 13×9-inch glass baking dish.
Unroll dough into 2 long rectangles press perforations to seal. Place rectangles over chicken mixture pinch center edges to seal. Press outside edges of dough to edges of baking dish.

CHICKEN POT PIE WITH BISCUITS RECIPE – PILLSBURY.COM

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HOME-STYLE CHICKEN POT PIE RECIPE – PILLSBURY.COM

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Heat oven to 400° F. Spray 12-inch skillet with cooking spray heat over medium-high heat. Add chicken cook 2 minutes, stirring frequently. Stir in soup and buttermilk. Heat to boiling stir in mixed vegetables, potato, pimientos, salt and pepper.
Spoon mixture into ungreased 3-quart casserole. Remove pie crust from pouch place over hot chicken mixture. Seal edge and flute. Cut slits in several places in top crust.

CLASSIC TURKEY POT PIE RECIPE – PILLSBURY.COM

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How To Make Chicken Pot Pie

This pot pie recipe is a weekend affair meaning, you should put on some music and set aside some time to make this! Your time will be well rewarded. There is nothing like the taste of homemade, from-scratch chicken pot pie.

Here are the basic steps:

Cook the chicken: Start with a whole, raw chicken. Simmer it with water and vegetables until the meat is cooked. Pull all the meat off the bones for your pie, then add the leftover bones back to the pot. This makes a rich chicken stock for your recipe.

Make the pie crust: If you’re intimidated by pie crusts, have no fear! This crust is made in the food processor and is easy to roll out.

Make the filling: This pot pie filling is a mix of classic veggies with a sauce thickened with some flour and milk.

Put it all together: Portion the filling into individual ramekins and top with a lid of pie crust. Bake until the pastry is golden brown and the filling is bubbly.

Classic Chicken Pot Pie

Classic Turkey Pot Pie recipe from Pillsbury.com

Pillsburys Classic Chicken Pot Pie recipe.

One of our most popular and top-rated recipes of all time, this classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. Plus, its super easy to make, which makes it a great recipe for beginner cooks and busy families alike.

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How To Make Classic Chicken Pot Pie In 5 Easy Steps

Melt the butter in a large skillet, then add the onions and celery, cooking until softened. Stir in the flour and cook for 1-2 minutes, whisking constantly remove the skillet from the heat.

Whisk in the evaporated and broth, a little at a time when both are incorporated, return the skillet to medium heat, continuing to cook until the filling is hot and bubbly. Stir the chicken, peas, and carrots into the prepared filling cool. Season to taste with kosher salt and pepper.

Press one of the pie crusts into a deep-dish 9-inch pie plate pour the cooled filling into the crust top with the second pie crust, sealing the edges together around the outer edge of the pie plate. Trim any excess pie crust that hangs over the pie plate.

Using your fingers, flute the edge of the pie crust as desired. Using a paring knife, cut air vents into the top pie crust at the center.

Bake the pot pie in a preheated 350 degree oven for 30-40 minutes or until golden brown and hot throughout. Let the pot pie cool for at least 10 minutes before serving. If youd like to serve the pot pie as a slice , cool the pot pie completely, then slice into 6 pieces and reheat in the microwave.

Pillsbury Classic Chicken Pot Pie

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