Classic Chicken Pot Pie

Classic Chicken Pot Pie

Homemade chicken pot pie is the perfect comfort meal. This rich and creamy chicken pot pie is one of our top-rated recipes—ever. Give it a try!

Ingredients

  • refrigerated pillsbury™ pie crusts

    softened as directed on box, 2 count

    1 box
  • butter or margarine
    ⅓ c
  • chopped onion
    ⅓ c
  • all-purpose flour
    ⅓ c
  • salt
    ½ tsp
  • pepper
    ¼ tsp
  • from 1 carton progresso™ classic chicken broth
    1 ¾ c
  • milk
    ½ c
  • shredded cooked chicken or turkey
    2 ½ c
  • frozen mixed vegetables

    thawed

    2 c

Directions

  1. 1

    <p>Bring crusts to room temperature by removing outer package and placing on your counter for 15 minutes. Heat oven to 425°F.</p>

  2. 2

    <p>Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge.</p>

  3. 3

    <p>In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.&nbsp;</p>

  4. 4

    <p>Stir in flour, salt, and pepper until well blended.</p>

  5. 5

    <p>Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.</p>

  6. 6

    <p>Stir in chicken and mixed vegetables until thoroughly combined. Remove from heat.</p>

  7. 7

    <p>Spoon chicken mixture into crust-lined pie plate.</p>

  8. 8

    <p>Place second crust over the chicken mixture. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.</p>

  9. 9

    <p>Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other index finger, push the pastry toward the outside to form a scalloped edge.</p>

  10. 10

    <p>With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.</p>

  11. 11

    <p>Bake 15 minutes. Then cover edge of crust with foil to prevent excessive browning.</p>

  12. 12

    <p>Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. Let stand 5 minutes before serving.</p>

Classic Chicken Pot Pie

Classic Chicken Pot Pie

560 cal

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About this Recipe

When the craving for true comfort food strikes, nothing quite compares to the warmth and satisfaction of a classic chicken pot pie. This homemade version makes it wonderfully easy to bring that beloved, cozy meal to your table, earning its place as one of our most top-rated recipes.

What truly sets this classic chicken pot pie apart is its lusciously rich and creamy filling. You'll find a perfectly balanced sauce that coats tender pieces of chicken and vibrant mixed vegetables, all nestled under a golden, flaky crust. It’s a timeless dish that delivers on flavor and pure comfort, without unnecessary fuss.

Expect a deeply savory experience with every bite. The velvety sauce, made with butter, flour, chicken broth, and milk, is expertly seasoned, creating a foundation for the tender shredded chicken and thawed frozen mixed vegetables. The Pillsbury refrigerated pie crust bakes up beautifully, offering a crisp, buttery contrast to the creamy interior. It's a hearty, satisfying dinner that will transport you straight back to the most comforting meals of your childhood, making any evening feel a little more special.

This recipe is wonderfully adaptable to your pantry and preferences. While shredded cooked chicken is specified, you can easily swap it for shredded cooked turkey, especially if you have leftovers from a holiday feast. Feel free to experiment with the frozen mixed vegetables as well; simply ensure they are thawed before incorporating them into the rich filling.

Serve this classic chicken pot pie as the centerpiece of a comforting family dinner or a cozy gathering. It's a complete meal in itself, delivering warmth and satisfaction with every forkful.

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