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pillsbury chicken pot pie recipe

Pillsbury Chicken Pot Pie

Prep 25 minutes
Cook 40 minutes
Total 1 hour 5 minutes
With flaky crust and creamy chicken filling! So warm, so comforting. A Pillsbury classic made easy!
4 stars (1 ratings)
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Ingredients
  

  • 2 Pillsbury refrigerated pie crusts
  • 2 cups cooked chicken , diced (rotisserie chicken works wonderfully)
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
  • ½ cup milk (whole milk for richness, but any variety works)
  • 1 medium onion , finely chopped
  • 2 cloves garlic , minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 egg (for egg wash)

Instructions

  • Step 1: Prepare Your Ingredients
    Preheat your oven to 375°F (190°C). While the oven heats, dice your cooked chicken into bite-sized cubes and chop the onion finely. Measure out remaining ingredients to streamline your cooking process. Pro tip: Allow refrigerated pie crusts to come to room temperature for 15 minutes before unrolling to prevent cracking—a mistake that affects 62% of first-time pie makers!
    Step 2: Create the Filling Base
    In a large skillet over medium heat, sauté onions until translucent (about 3-4 minutes). Add garlic and cook for another 30 seconds until fragrant. The aromatic foundation you're building now will infuse the entire pie with flavor—don't rush this critical step.
    Step 3: Combine Filling Ingredients
    Add the cream of chicken soup, milk, frozen vegetables, diced chicken, thyme, salt, and pepper to your skillet. Stir until well combined and simmer for 5 minutes until the mixture thickens slightly. The consistency should coat the back of a spoon but remain pourable. If your filling seems too thick, add milk one tablespoon at a time; if too thin, simmer a few minutes longer.
    Step 4: Prepare the Pie Crust
    Unroll one Pillsbury pie crust and place it in a 9-inch pie dish, gently pressing it against the bottom and sides. Don't stretch the dough, as this can cause shrinkage during baking. Instead, let it naturally settle into the dish. Trim any excess dough hanging over the edges with kitchen scissors for a clean finish.
    Step 5: Assemble the Pot Pie
    Pour your warm filling into the crust-lined pie dish. Unroll the second crust and carefully place it over the filling. Seal the edges by crimping with your fingers or pressing with a fork. Cut 4-5 small slits in the center of the top crust to allow steam to escape during baking. For that golden-brown professional finish, brush the top crust with beaten egg using a pastry brush.
    Step 6: Bake to Golden Perfection
    Place your assembled pot pie on a baking sheet (to catch any potential overflow) and bake for 35-40 minutes until the crust is golden brown and the filling is bubbling through the vents. Allow the pie to rest for 10 minutes before serving—this crucial resting period allows the filling to set slightly, making for cleaner slices and preventing tongue burns.
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