Pot Pie Recipe

Classic Chicken Pot Pie

One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.

Prep: 25min

Total: 1h5min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: calories 560 , Carbohydrate 44 g, Cholesterol 50 mg, Fat 5 , Fiber 4 g, Protein 25 g, Saturated Fat 10 g, servingSize 1 Serving, Sodium 1210 mg, Sugar 4 g, Trans Fat 2 1/2 g

Ingredients:

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 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

Instruction:

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.

Classic Chicken Pot Pie

Tell everyone you’re 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.

Prep: 40min

Total: 1h15min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: calories 562.1 , Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2 , Fiber 2.4 g, Protein 20.3 g, Saturated Fat 15.3 g, servingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, Trans Fat 5 g

Ingredients:

• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/3 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 1/2 to 3 cups cut-up cooked chicken or turkey
• 1 box (10 oz) frozen peas and carrots
• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Instruction:

1. 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.
2. Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
3. 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.
4. Bake about 35 minutes or until golden brown.

Classic Pot Pie

This chicken pot pie is filled with tender chicken and flavorful vegetables. It’s the perfect comfort food recipe for the whole family!

Prep: 15min

Total: 1h

Yield: 12 serving(s)

Ingredients:

• 4 tbsp. butter
• 1/2 c. finely diced onion
• 1/2 c. finely diced carrot
• 1/2 c. finely diced celery
• 3 c. shredded cooked chicken or turkey
• 1/4 c. flour
• 3 c. low-sodium chicken broth, plus more if needed
• Splash of white wine (optional)
• 1/4 tsp. turmeric
• Salt and pepper, to taste
• Chopped fresh thyme to taste
• 1/4 c. half-and-half or cream
• 1 whole unbaked pie crust
• 1 whole egg
• 2 tbsp. water

Instruction:

1. Preheat the oven to 375 degrees.
2. Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
3. Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
4. Once it starts to thicken add the turmeric, salt, pepper, and thyme.
5. Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
6. Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
7. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
8. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
9. Serve up servings by the (big ol’) spoonful!

The Best HOMEMADE CHICKEN POT PIE RECIPE I Ever Made