Pillsbury Pie Crust Chicken Pot Pie

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How to Make Classic Chicken Pot Pie | Pillsbury Basics
  • Doubled: A great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
  • Extra Vegetables: Sneak in some mushrooms, asparagus, spinach or other vegetables.
  • Short cut tip: Prep the pie the night before and cook the next day.
  • Variation tip: Feel free to add an interesting frozen vegetable blend to make it more hardy.
  • Alternate ingredient: Use some fresh herbs if you have them to up the flavor profile.


If youve tried this recipe, please rate it in the comment section below.

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.

An Easy Recipe For The Best Classic Homemade Chicken Pot Pie With Tender Chicken In Rich Velvety Sauce With A Double Crust Thats Flaky And Perfect

I was just like a lot of kids in the 80s in that I was home alone a good bit. Mama went back to work when I was in middle school and most of my friends moms worked too so there was a LOT of free time completely unsupervised.

And once again, Ill just say how thankful I am that social media and smart phones were not a thing in the 80s and 90s because now Im free to parent with all the hypocrisy I want because nobody can prove a thing!

Anyway, summers were full of frozen pizzas, boxed mac & cheese, ravioli and chicken pot pies. To this day, if anyone says the words chicken pot pie the roof of my mouth and my tongue feel scorched for a split second for all the times I burned them diving in too soon!

I ate around the peas and the dreadful corkboard textured cubes of chicken but I loved those frozen chicken pot pies so when Mama would make her homemade Chicken Pot Pie Id get as excited as I would if we were going to Pizza Hut or Red Lobster .

The BEST things about Mamas version was the slow-cooked, tender chunks of chicken, velvety delicious sauce/gravy and flakey double crust.

Which is why it came as somewhat of a shock to me that her old, tried and true recipe that everyone asks for time and time again uses ready-made, refrigerated pie crusts!

I had no idea! I always thought of those with desserts and didnt even think about the fact that theyre not sweet. I asked her once why she didnt make the pie pastry homemade and she said Why would I? Pillsburys are perfect.

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Classic Chicken Pot Pie

Tell everyone youâre having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by By Betty Crocker Kitchens

1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box frozen peas and carrots
1 box refrigerated Pillsbury Pie Crusts , softened as directed on box


  • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots remove from heat.
  • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch glass baking dish. Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under flute edge.
  • Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories562.1, Carbohydrate47.7 g, Cholesterol92.1 mg, Fat6 1/2, Fiber2.4 g, Protein20.3 g, SaturatedFat15.3 g, ServingSize1 Serving, Sodium675.0 mg, Sugar4.0 g, TransFat5 g

What Is Chicken Pot Pie

Chicken Pot Pie with Flaky Crust Recipe

Have you wondered what exactly chicken pot pie is? As I was making this recipe, I wondered it too. At its core, chicken pot pie is a creamy chicken soup with a crust or breading of some kind. If you want to be traditional, it should have a flaky crust, like a pie. But there are a ton of variations too.

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Super Easy Chicken Pot Pie

Serve this easy chicken pot pie made using just four ingredients. Pillsbury Pie Crusts, mixed veggies and Progresso chicken soup come together in this scrumptious family dinner.

Provided by Betty Crocker Kitchens

1 box refrigerated Pillsbury Pie Crusts
2 cups frozen mixed vegetables
1 can Progresso Rich & Hearty chicken pot pie style soup
2 tablespoons Gold Medal all-purpose flour


  • Soften pie crusts as directed on pkg. Thaw and drain vegetables. Make pie crust as directed on pkg for two-crust pie, using 9-inch pie pan.
  • Heat oven to 425°F. Stir together soup, vegetables and flour. Spoon into crust-lined pan. Top with second crust seal edges and flute. Cut slits in several places in top crust.
  • Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of baking to prevent excessive browning.

Nutrition Facts : Calories 445, Carbohydrate 49 g, Cholesterol 0 mg, Fat 4, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg

Notes About This Recipe:

  • You can use bone-in, skin-on breasts or thighs instead of a whole chicken with no changes to the recipe. The recipe needs approximately 3-4 cups diced chicken.
  • You can use boneless, skinless breasts in this recipe BUT you will need to cook them in chicken broth instead of water. The recipe needs approximately 3-4 cups diced chicken.
  • You can also use rotisserie chicken and store-bought broth if you’d like.
  • When cooking the chicken and making homemade stock, I use 2 teaspoons salt then 1 teaspoon each pepper, thyme and garlic powder .
  • Not sure if the dish you want to use is big enough? The recipe makes about 6 cups of filling so just measure 6 cups of water then pour it into the dish to see if it fits.

TIP!! When I make this recipe, I almost ALWAYS cook enough chicken for two recipes. Its just so much easier to go ahead and chop up the chicken and save the broth for another delicious homemade meal later in the week! Here are some recipes I often make when doubling up on the chicken:

Homemade Chicken & Dumplings – An old-fashioned recipe for tender stewed chicken in a rich stock with soft dropped dumplings or use the same recipe for rolled and cut dumplings.

French Onion Chicken Casserole – An easy, creamy chicken noodle casserole with French onion soup, topped with toasty buttered bread cubes and crispy fried onions.

Chicken & Stuffing Casserole – An addictive comfort food casserole recipe with Pepperidge Farm stuffing, sour cream and chicken.

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What Is In Classic Chicken Pot Pie

The ingredients used in this homemade chicken pot pie recipe are both simple and flexible. You can add in, leave out or change up a number of the ingredients.


  • Cooked chicken
  • Pie crust

We love our chicken pot pie with potatoes! While you dont have to put potatoes in chicken pot pie, I highly suggest you give it a try!

Tips For Making Chicken Pot Pie Soup

Classic Chicken Pot Pie | Pillsbury Recipe
  • Use chicken thighs: This chicken pot pie soup recipe will work with chicken breasts or chicken thighs, but for best flavor use chicken thighs or shredded rotisserie chicken.
  • Simmer chicken until tender: Whether using chicken thighs or breasts, check the pieces individually for tenderness when simmering because they may cook unevenly. Be prepared to remove pieces of chicken at different times.
  • Rotisserie chicken: Stock shredded chicken or rotisserie chicken portioned into 3-cup freezer bags so you always have chicken ready to add to any soup.
  • Dont burn the bits: When searing the chicken, you dont blackened bits, or they will make your soup taste burnt. If the chicken is browning too quickly, turn the heat down.
  • Customize vegetables: In addition to the mirepoix, you can add whatever veggies you have on hand or mix it up just for fun! Green beans, corn, zucchini, cabbage, spinach, etc. would all be delicious. Just be aware most vegetables only need 10 minutes to cook.
  • Consistency: You can make this chicken pot pie soup more or less chunky or more or less creamy. For a less chunky soup, simply add additional broth or half and half at the end of cooking. For a thicker soup, add extra cornstarch.

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Slow Cooker Chicken Pot Pie

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Slow Cooker Chicken Pot Pie is one of my favorite comfort food meals. Ive always loved the creamy sauce and buttery crust, but the calories have been something I didnt enjoy. This recipe is full of the creamy sauce, tender chicken, tons of vegetables, and a biscuit on top!

Youll love my slow cooker beef stroganoff for the meat-eaters in the family.

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Chicken Pot Pie With Crescent Roll Crust

This easy and delicious Chicken Pot Pie is made with a flaky and buttery crescent roll crust. The homemade filling is perfect for leftover chicken or turkey. This is ultimate comfort food!

I have a deep love for crescent rolls.

Those little pillows of flaky, buttery goodness are a weakness of mine, and I just cannot resist. What can I say, I love carbs.

Ive been thinking about recipes for using up leftover holiday turkey, and I knew I needed to make a pot pie. This homemade filling is my favorite because its savory and comforting, and super flavorful. I make it all the time for Chicken and Biscuits Casserole which is one of my husbands favorites. This would be a great way to use up any leftover chicken, like from my Air Fryer Whole Chicken recipe.

Instead of making homemade drop biscuits to place on top, I decided to make things easy and use canned crescent roll dough. If youre a crescent roll lover, you will love this!

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How To Make Pillsbury Chicken Pot Pies Recipe

Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. In 2-quart saucepan, melt butter over medium heat. Add onion cook 2 minutes, stirring frequently, until tender. Stir in chicken and mixed vegetables. Bake 30 to 40 minutes or until crust is golden brown.

Preheat oven to 425°F. In … a deep dish pie pan or shallow casserole. Line … if desired. Bake for about 40 minutes or until golden brown.

Learn how to cook great Mini chicken pot pies – pillsbury.com . Crecipe.com deliver fine selection of quality Mini chicken pot pies – pillsbury.com recipes equipped with ratings, reviews and mixing tips. Get one of our Mini chicken pot pies – pillsbury.com recipe and prepare delicious and healthy treat for your family or friends. Good appetite!

Chicken Pot Pie with Biscuits. Pillsbury.com. Simmer a filling of tender vegetables and juicy chicken chunks, bake with flaky biscuits on top, and… 0 Hour 40 Min.

Chicken pot pie crescent bake – pillsbury.com recipe. Learn how to cook great Chicken pot pie crescent bake – pillsbury.com . Crecipe.com deliver fine selection of quality Chicken pot pie crescent bake – pillsbury.com recipes equipped with ratings, reviews and mixing tips.

This Creamy Chicken Pot Pie Casserole Recipe is a quicker alternative to traditional homemade chicken pot pie but tastes just as good . Its great for sick days, a chilly evening, or just whenever youre wanting a comforting, homey meal!

How Do You Thicken Chicken Pot Pie Soup

Chicken Pot Pie

This chicken pot pie soup should already be luxuriously thick and creamy due to the flour, half and half and cornstarch, but if you would still like a thicker soup, you can use any of these methods:

  • Cornstarch: This is my preferred method and super easy. Remove about ¼ cup soup and whisk in 1 -2 tablespoon cornstarch with a fork until smooth then whisk it back into the soup. Simmer until thickened, about 5 minutes. Repeat if needed.
  • Flour: Flour is half as potent as cornstarch so you will need twice as much. Remove about ½ cup soup, whisk in 2-4 tablespoons flour with a fork until smooth then whisk it back into the soup. Simmer until thickened, about 5 minutes. Repeat if needed.
  • Mash potatoes: Microwave a few potatoes, mash them and add them to the soup.
  • Add creamed corn: Add one can of creamed corn to add corn flavor and thicken the soup.
  • Puree soup: Remove 1-2 cups of the soup and puree it in your blender or food processor. It will add body to the soup while preserving the flavor.
  • Puree beans: Add cannellini beans to a blender along with some of the soup. Puree until smooth to create a paste. Stir back into the soup and warm through.

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Homemade Chicken Pot Pie With Pillsbury Biscuit Crust

This is what I like to call “Comfort Food”. I just love pot pies! It was very easy and frugal, and made from a leftover roasted chicken. I hope will try it.

Total Time: a little over an hour


  • 2-3 cups cut-up de-boned chicken meat
  • 1 carton chicken broth
  • 1 medium onion, minced
  • 2 stalks of celery, minced
  • 1 carrot, minced
  • 1 bay leaf
  • Season to taste. Start with an 1/4 tsp of each, old bay seasoning, black pepper, sage, thyme, rosemary, season salt, dill & basil.
  • 2 stalks of celery, chopped and set aside
  • 4 carrots, cut up in small cubes set aside
  • 1/2 cup sweet baby frozen peas
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1-2 Tbsp Wondra & 2-3 tablespoons of water
  • 1 Pkg Pillsbury Grands Biscuits
  • 1 egg, beaten


  • Put all your chicken in a medium pot, and add chicken broth. Turn heat on high.
  • Add minced onion, minced celery, minced carrot, bay leaf and all seasonings. Let this simmer for about a 1/2 hour.
  • Prepare the chopped carrots and celery.
  • Then remove from the heat and using a strainer and large bowl, pour the soup through a strainer. Save all the broth to return to the pot. The chicken will go into a dish to cool.
  • When cool enough to touch, then pick through the chicken separating the meat from bones and skin. return the broth to the pot and add the cut up chicken meat. Discard all bones and skin.
  • Add the canned soups to the broth and the chicken, stirring well. Add the cut up celery, carrots and peas. Bring to a boil, then bring down to a simmer.
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