Pillsbury Chicken Pot Pie Recipe: There’s just something comforting about a warm, flaky chicken pot pie fresh out of the oven. Whether it’s the savory aroma that fills the kitchen or the way the creamy filling melts in your mouth, a good pot pie can feel like a hug in food form.
When you add Pillsbury pie crusts into the mix, you’re taking things to a whole new level of convenience and taste. Pillsbury Chicken Pot Pie is not just a quick dinner fix—it’s a nostalgic comfort food made easy for modern kitchens.
So if you’re craving something homey, filling, and downright delicious, you’re in for a treat. Let’s dive into the ultimate guide to making your very own Pillsbury Chicken Pot Pie from scratch—with a shortcut twist!
Why You’ll Love This Recipe
Why is everyone obsessed with this chicken pot pie recipe? Here are just a few reasons:
- Quick and easy: You don’t need to be a pro chef. This is beginner-friendly with big results.
- Hearty and satisfying: Packed with tender chicken, veggies, and creamy sauce—it’s comfort in every bite.
- Customizable: You can tweak the ingredients based on what you have on hand.
- Great for leftovers: Perfect way to use up rotisserie chicken or Thanksgiving turkey.
- Crowd-pleaser: Your whole family will love it—yes, even picky eaters.
This dish has everything you want in a weeknight meal: simplicity, flavor, and comfort. Once you try it, it might just become your go-to!
What Makes Pillsbury Pot Pie Special
What sets this apart from a traditional pot pie recipe? One word: Pillsbury. The ready-made pie crusts from Pillsbury save time without compromising taste. They’re flaky, golden, and foolproof. No need to measure flour, roll out dough, or hope it turns out okay—Pillsbury has already done that for you.
Plus, this dish feels homemade without the stress. You get the rustic charm of a pot pie with none of the headache. It’s the kind of shortcut you’ll thank yourself for.
Ingredients You’ll Need
Let’s break down what you need to create this warm, hearty dish.
For the Filling:
- 2 cups cooked chicken (shredded or cubed; rotisserie chicken works great)
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn (optional but adds a sweet touch)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the Crust:
- 1 box Pillsbury refrigerated pie crusts (2 crusts; let them sit at room temperature for 15 minutes before using)
Optional: 1 egg beaten with 1 tablespoon water for brushing the crust for a golden finish.
Kitchen Tools You’ll Need
Before you start cooking, make sure you have these tools ready:
- Large skillet or saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- 9-inch pie plate
- Rolling pin (optional, for smoothing crust)
- Sharp knife
- Pastry brush (optional for egg wash)
Tips Before You Begin
- Let your crusts sit out: If your Pillsbury pie crusts are too cold, they’ll crack when unrolling.
- Pre-cook your chicken: Use leftovers or rotisserie chicken to cut down on prep time.
- Don’t overfill the pie: It may bubble over and make a mess in your oven.
- Vent the top crust: Always cut slits to release steam.
- Place pie plate on a baking sheet: It’ll catch any drips and save cleanup time.
These small steps will make your pot pie go from good to great.
Step-by-Step Guide to Making Pillsbury Chicken Pot Pie
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). This gives you enough time to prep everything while the oven reaches the perfect temperature. A hot oven is key for a flaky, golden crust.
Step 2: Prepare the Chicken Filling
In a large skillet over medium heat, melt 1/3 cup butter. Once melted, stir in 1/3 cup flour, salt, pepper, and onion powder. Stir constantly for about a minute to cook out the raw flour taste—this creates a smooth roux base for your filling.
Next, gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a boil and let it thicken for 2–3 minutes.
Once thickened, add your chopped chicken, peas and carrots, and corn. Stir everything together and simmer for another 2–3 minutes until everything is heated through and evenly coated.
Step 3: Thicken the Sauce
If the sauce looks a bit runny, let it cook down for another minute or two. You want a rich, creamy consistency that clings to the chicken and veggies—think gravy, not soup.
Pro Tip: If you want it extra creamy, add a splash of heavy cream or a dollop of sour cream at this stage.
Step 4: Prepare the Crust
Unroll one Pillsbury pie crust and gently press it into your 9-inch pie plate. Make sure it sits evenly without air bubbles underneath.
If needed, use a rolling pin to smooth out any cracks or thin spots. This bottom crust is the foundation, so take your time and get it right.
Step 5: Assemble the Pot Pie
Pour your warm chicken filling into the crust-lined pie plate. Don’t overfill—it should come just to the top edge of the pie plate.
Place the second crust over the filling. Fold the edges of the top crust under the bottom crust edge, pressing together to seal. Crimp with your fingers or use a fork for a rustic look.
Step 6: Seal and Vent the Crust
Using a sharp knife, cut 3–5 small slits in the top crust to allow steam to escape during baking. If you’re feeling fancy, cut shapes (like hearts or leaves) for a decorative touch.
Brush the top crust with the egg wash (optional) to give it a golden, glossy finish.
Step 7: Bake to Golden Perfection
Place the pie plate on a foil-lined baking sheet to catch drips. Bake for 30–35 minutes at 425°F, or until the crust is golden brown and the filling is bubbling through the slits.
If the crust edges brown too quickly, cover them with foil or a pie shield.
Step 8: Cool and Serve
Let the pie cool for at least 5–10 minutes before slicing. This helps the filling set so it doesn’t spill out everywhere when you cut into it.
Serve warm and enjoy every flaky, creamy, comforting bite!
Variations and Substitutions
Chicken pot pie is endlessly flexible, which makes it perfect for customizing to your taste or dietary needs. Let’s explore some fun and flavorful variations.
Vegetarian Version
Want to skip the meat? No problem! Swap out the chicken for more veggies or a meat substitute. Try mushrooms, diced potatoes, green beans, broccoli, or plant-based chicken alternatives. Add a touch of garlic or Italian seasoning for more depth. Use veggie broth instead of chicken broth for the sauce, and you’re all set!
Low-Carb Option
Watching your carbs? Replace the traditional pie crust with a low-carb biscuit topping or mashed cauliflower layer. You can also serve the creamy filling over zucchini noodles or in a low-carb wrap for a pot pie twist. Use almond flour in place of regular flour to thicken the sauce.
Using Turkey or Rotisserie Chicken
Leftover turkey from Thanksgiving or rotisserie chicken from the store? Use it! This recipe is incredibly forgiving. Just shred the meat and fold it into the sauce the same way you would with cooked chicken. The flavors work beautifully, and it’s a smart way to avoid food waste.
Storage and Reheating Tips
So you’ve made a delicious Pillsbury chicken pot pie—now what?
- To store leftovers: Let the pie cool completely. Then, cover it tightly with plastic wrap or foil and refrigerate. It stays fresh for up to 4 days.
- To freeze: Wrap the whole pie (or individual slices) tightly with foil and place it in a freezer-safe bag. It can be frozen for up to 3 months.
- To reheat:
- For refrigerated pie: Bake at 350°F for 20–25 minutes until hot.
- For frozen pie: Bake straight from frozen at 375°F for about 45–60 minutes. Tent with foil if the crust browns too fast.
Tip: Avoid microwaving—it can make the crust soggy.
Serving Suggestions
Want to turn your chicken pot pie into a full meal? Pair it with sides that complement the creamy filling and flaky crust.
- Simple green salad with vinaigrette
- Roasted vegetables like Brussels sprouts or asparagus
- Cranberry sauce for a Thanksgiving twist
- Fresh fruit salad to lighten things up
- Buttered corn on the cob for that homestyle feel
And don’t forget a glass of iced tea or warm apple cider to round it all out.
What to Serve With Chicken Pot Pie
If you’re serving guests or planning a family dinner, here are some ideas to elevate the meal:
| Side Dish | Flavor Pairing |
|---|---|
| Garlic Mashed Potatoes | Adds extra creaminess |
| Caesar Salad | Offers crisp freshness |
| Buttermilk Biscuits | Ultimate Southern-style feast |
| Steamed Green Beans | Light and crunchy balance |
| Apple Crumble | Sweet and tart dessert to finish |
Common Mistakes to Avoid
Even a simple recipe like this can go wrong without a few pro tips. Let’s save you from those “uh-oh” moments.
- Cracking the crust: Always let your Pillsbury crust sit out for 15 minutes before unrolling. Cold crusts = tears and breaks.
- Skipping the venting: No slits in the top crust means steam builds up and your pie could explode (yes, really!).
- Using raw chicken: Always use cooked chicken. Raw meat won’t cook properly in this short bake time.
- Thin sauce: If you don’t cook your roux and broth long enough, the filling can end up runny. Let it thicken until it coats the back of a spoon.
- Overfilling the pie: Stick to the top edge of the crust to avoid bubbling over during baking.
Make-Ahead Instructions
Want to get a jump on dinner? You can absolutely prep your chicken pot pie ahead of time.
- Make the filling up to 2 days in advance. Store it in an airtight container in the fridge.
- Assemble and freeze: Put the pie together (don’t bake it) and freeze it raw. Wrap tightly with foil and plastic wrap.
- Bake from frozen: When ready to eat, pop it in the oven straight from the freezer at 375°F for 45–60 minutes.
Tip: You can also freeze the filling separately and add fresh crusts when you’re ready to bake.
FAQs about Pillsbury Chicken Pot Pie Recipe
1. Can I use puff pastry instead of Pillsbury pie crust?
Yes! Puff pastry gives a lighter, flakier texture. Just be sure to thaw it completely and cut slits in the top before baking.
2. Is it okay to use canned chicken?
While fresh or rotisserie chicken tastes best, canned chicken works in a pinch. Drain it well and shred before mixing.
3. Can I add cheese to the filling?
Absolutely. A little shredded cheddar or parmesan adds a rich, savory depth. Stir it into the filling before baking.
4. How do I know the pot pie is done baking?
The crust should be golden brown and you’ll see the filling bubbling through the slits. That’s your sign it’s ready!
5. Can I make mini pot pies with this recipe?
Yes! Use a muffin tin or ramekins and cut smaller circles of crust. Reduce baking time to around 20–25 minutes.
Conclusion
Making a Pillsbury Chicken Pot Pie at home is like bringing a piece of cozy tradition into your kitchen—with a modern twist. From the golden, flaky crust to the rich and creamy chicken filling, it’s a recipe that never goes out of style. Plus, it’s beginner-friendly, quick to make, and super versatile.
Whether you’re feeding your family on a busy weeknight or serving it at a holiday table, this pot pie has you covered. Don’t forget to try the variations, store leftovers for later, and enjoy every last comforting bite.
Now that you’ve got the step-by-step guide, it’s time to roll up your sleeves and bake your own delicious masterpiece!
