CLASSIC CHICKEN POT PIE

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25 min Prep
1 hr 5 min Total
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6 Servings

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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, it’s super easy to make, which makes it a great recipe for beginner cooks and busy families alike.


Ingredient List

Crust

  • Small check mark in a circle icon1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)

Filling

  • Small check mark in a circle icon1/3 cup butter or margarine
  • Small check mark in a circle icon1/3 cup chopped onion
  • Small check mark in a circle icon1/3 cup all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/4 teaspoon pepper
  • Small check mark in a circle icon1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • Small check mark in a circle icon1/2 cup milk
  • Small check mark in a circle icon2 1/2 cups shredded cooked chicken or turkey
  • Small check mark in a circle icon2 cups frozen mixed vegetables, thawed

Preparation

  1. Heat oven to 425°F. Prepare 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 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.

Tips

  • 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.