Classic Chicken Pot Pie
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
- 1/3 cup butter or margarine
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken or turkey
- 2 cups frozen mixed vegetables, thawed
- Heat oven to 425°F. 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 flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- 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.
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
- One of our most popular recipes of all time, this classic chicken pot pie recipe has all the goods: a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. Plus, it’s super easy to make, which makes it a great recipe for novice cooks and busy families alike. If chicken is a staple protein in your family and you love this chicken pot pie, just wait. We have so many more chicken recipes for you to try next!
- Make a foil collar (or pie crust shield) 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.
- A standard 9-inch glass pie plate works best for this recipe.
- The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you’re 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.
Daily Values (Amount per serving)
Total Fat 31g 48%, Saturated Fat 10g 49%, Cholesterol 50mg 17%, Sodium 1210mg 50%, Potassium 400mg 11%, Total Carbohydrate 44g 15%, Dietary Fiber 4g 17%, Vitamin A 60%, Vitamin C 2%, Calcium 6%, Iron 20%, Vitamin D 4%, Vitamin E 10%, Thiamin 30%, Riboflavin 25%, Niacin 45%, Vitamin B6 20%, Folic Acid 20%, Vitamin B12 6%, Pantothenic Acid 10%, Phosphorus 25%, Magnesium 10%, Zinc 15%, Selenium 40%, Copper 10%, Manganese 30%
Other Nutrients and Exchanges (Amount per serving)
Calories 560, Calories from Fat 280, Trans Fat 2 1/2g, Monounsaturated Fat 13g, Polyunsaturated Fat 6g, Soluble Fiber 2g, Insoluble Fiber 2g, Sugars 4g, Protein 25g, Beta-Carotene 90%, Omega-3 0g, Carbohydrate Choice 3, Starch 2 1/2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 1, Very Lean Meat 0, Lean Meat 2, Medium-Fat Meat 0, High-Fat Meat 0, Fat 5, Fruits 0c, Vegetables 1/2c, Grains 3oz-eq, Meat & Beans 2oz-eq, Dairy 0c, Fats & Oils 3tsp