Is there anything more satisfying than a warm, flaky chicken pot pie on a chilly evening? Honestly, I don’t think so! And when it’s made with those dreamy Pillsbury pie crusts, you know you’re in for a treat. Whether it’s a family dinner or you’re just craving comfort food that hits all the right spots, this recipe is a winner every single time.
Let’s get into how to make the most comforting chicken pot pie, step by step. (Spoiler alert: You’ll want seconds—and maybe thirds!)
Table of contents
Why Pillsbury Pie Crusts Are a Game Changer
Before we jump into the recipe, let me just say, Pillsbury pie crusts are a lifesaver. Sure, you could make your crust from scratch, but let’s be real—who has the time? Pillsbury gives you that flaky, buttery goodness without the mess of flour everywhere. Plus, they’re foolproof. Whether you’re a beginner or a kitchen pro, you’ll love how easy they make this recipe.
Ingredients You’ll Need
Let’s keep things simple and straightforward. Here’s what you’ll need to whip up this classic dish:
For the Filling:
- 2 cups cooked chicken, shredded or cubed (Leftovers work great! Rotisserie chicken? Even better.)
- 1 cup frozen peas and carrots (Or any frozen veggies you love—no judgment here.)
- 1/2 cup frozen corn (Optional, but it adds a little sweetness!)
- 1 small onion, diced (Because onions make everything better.)
- 1/3 cup butter (Real butter, please. Trust me on this.)
- 1/3 cup all-purpose flour (To thicken up that creamy filling.)
- 1/2 teaspoon salt (Adjust to taste.)
- 1/4 teaspoon pepper (Freshly cracked for that extra oomph.)
- 1/4 teaspoon thyme (Optional, but it adds a lovely herbaceous touch.)
- 1 3/4 cups chicken broth (Low-sodium is a good choice if you’re watching salt levels.)
- 2/3 cup milk (Whole milk works best, but use what you’ve got.)
For the Crust:
- 1 box Pillsbury refrigerated pie crusts (Two crusts—one for the bottom and one for the top.)
Step-By-Step Instructions
Now for the fun part—assembling your pot pie. Let’s break it down.
1. Preheat Your Oven
Set your oven to 425°F. You want it nice and hot for that golden, flaky crust.
2. Prep the Filling
- In a medium saucepan, melt the butter over medium heat. Once melted, toss in the diced onion and sauté until it’s soft and fragrant—about 2-3 minutes.
- Sprinkle in the flour, salt, pepper, and thyme. Stir constantly for about a minute to cook off that raw flour taste.
- Slowly whisk in the chicken broth and milk. Keep stirring until the mixture thickens into a creamy sauce. (Don’t walk away—it happens fast!)
- Add the cooked chicken and frozen veggies to the sauce. Stir it all together until everything’s coated in creamy goodness. Remove from heat and set aside.
3. Roll Out the Crust
- Unroll one Pillsbury pie crust and gently press it into a 9-inch pie dish. Make sure it covers the bottom and sides.
- Pour the chicken filling into the crust. Spread it out evenly—it should look super satisfying at this point.
4. Top It Off
- Unroll the second pie crust and lay it over the filling. Seal the edges by pinching them together, and trim any excess dough.
- Cut a few small slits in the top crust to let steam escape. (You can even get fancy and cut cute shapes if you’re feeling extra.)
5. Bake to Perfection
- Pop the pie into your preheated oven and bake for 30-35 minutes, or until the crust is golden brown.
- Let it cool for about 5 minutes before serving. This part is hard, but trust me, it’s worth it. Hot filling burns are no joke!
Tips and Tricks for the Perfect Chicken Pot Pie
- Use Pre-Cooked Chicken
Save time by using leftover chicken or a store-bought rotisserie chicken. It’s already seasoned, so it adds a little extra flavor. - Get Creative with Veggies
Don’t feel stuck with peas and carrots. Try mushrooms, green beans, or even diced potatoes if that’s your jam. - Brush the Crust
For a glossy, golden crust, brush the top with an egg wash (one beaten egg mixed with a tablespoon of water). - Make It Ahead
You can assemble the whole pie and freeze it before baking. When you’re ready, bake it straight from the freezer—just add 10-15 minutes to the baking time.
For more delicious recipes, check out our Easy Chicken Pot Pie Recipe.
The Magic of Homemade Comfort Food
There’s something about making a chicken pot pie from scratch—or at least mostly from scratch—that feels so rewarding. It’s the kind of dish that turns a regular dinner into a moment. Whether you’re serving it to family, friends, or just yourself (no judgment here), that first bite always feels like a warm hug. And let’s be real, comfort food is all about that nostalgic, feel-good vibe. For me, it takes me right back to my grandma’s kitchen, where the smell of buttery pie crust and savory filling made everything feel right in the world.
Why Chicken Pot Pie Is a Meal Prep Hero
If you’re someone who loves to meal prep, chicken pot pie is about to be your new best friend. You can make the filling ahead of time and store it in the fridge for up to 3 days. Or, go one step further and assemble the whole pie, wrap it tightly in foil, and freeze it for up to 2 months. When life gets hectic (and let’s face it, it always does), having a homemade chicken pot pie ready to bake is like finding a $20 bill in your pocket—it’s just that good.
The Secret to a Perfectly Golden Crust
Okay, let’s talk crust. One thing I’ve learned after a few “meh” attempts is that the crust can make or break your pot pie. Pillsbury pie crusts are a win because they’re consistent and buttery, but if you want to take things up a notch, try brushing the top with a mix of egg yolk and cream. This simple step gives the crust a golden shine that makes the pie look as amazing as it tastes. And don’t forget to let your pie rest for a few minutes after it comes out of the oven. It helps the filling set and makes slicing a whole lot easier.
Transforming Leftovers into Pot Pie Perfection
If you’ve got leftover chicken or turkey from a holiday meal, chicken pot pie is the perfect way to give it new life. The beauty of this recipe is that it’s super flexible. Didn’t finish that veggie tray? Toss those carrots, celery, and even broccoli into your filling. Got a little gravy hanging around? Use it in place of some of the broth for an even richer flavor. This dish is basically the MVP of leftovers—it turns odds and ends into a meal you’ll be excited to eat.
Making It Kid-Friendly
Picky eaters? No problem. Chicken pot pie is one of those rare dishes that kids actually love—once they get past the veggies, that is. You can make it fun by using cookie cutters to shape the top crust into stars, hearts, or even dinosaurs. (Trust me, kids eat anything shaped like a T-Rex.) Plus, getting them involved in the process—like pressing the edges of the crust with a fork—makes dinner feel like a family project. And when they help make it, they’re way more likely to eat it. Win-win!
A Pot Pie for Every Season
Chicken pot pie isn’t just for winter! In spring, add fresh asparagus or leeks to your filling. In summer, swap out the traditional chicken for shredded rotisserie chicken and load it up with fresh corn and zucchini. Come fall, it pairs beautifully with roasted butternut squash or sweet potatoes. It’s the kind of dish that evolves with the seasons, making it a year-round favorite in my kitchen.
FAQs About Pillsbury Chicken Pot Pie Recipe
1. Can I use a different type of pie crust?
Absolutely! While Pillsbury is super convenient and tasty, you can use homemade crust or even puff pastry for a flakier texture.
2. Can I make this recipe dairy-free?
Yep! Substitute plant-based butter and milk. The results are just as creamy and delicious.
3. How do I store leftovers?
Cover the pie tightly with foil or plastic wrap and store it in the fridge for up to 3 days. Reheat individual slices in the microwave or oven.
4. Can I make mini pot pies instead?
Totally! Use ramekins or a muffin tin for single servings. They’re great for meal prepping or impressing guests.
5. What sides go well with chicken pot pie?
A fresh green salad or steamed veggies make great accompaniments. If you’re feeling indulgent, serve it with mashed potatoes—carb lovers unite!
Final Thoughts
There’s something magical about a homemade chicken pot pie. It’s warm, hearty, and brings everyone to the table. And with Pillsbury pie crusts, you can make it without spending hours in the kitchen. So go ahead—grab those ingredients and treat yourself to this classic comfort food. Your taste buds (and your family) will thank you.
Got any personal tweaks or favorite add-ins? Drop them in the comments below—I’d love to hear your ideas!