Pillsbury Chicken Pot Pie Recipe
This Pillsbury chicken pot pie is everything you want in a weeknight dinner: cozy, creamy filling, flaky golden crust, and simple ingredients you already have on hand. It’s the kind of dish that feels homemade without taking all day, and it brings people to the table every time.
Ingredients
- For the Filling
- 2 cups cooked chicken shredded or cubed (rotisserie works perfectly)
- 1 can 10.5 oz cream of chicken soup
- 2/3 cup milk
- 1 bag 12 oz frozen mixed vegetables (carrots, peas, corn, green beans)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt optional, adjust to taste
- For the Crust
- 1 box Pillsbury refrigerated pie crusts contains 2 crusts
- Cooking spray to lightly coat baking dish
- 1 egg beaten (for egg wash, optional – gives crust a shiny golden finish)
Instructions
- Heat the oven (5 minutes): Preheat your oven to 425°F. Spray your 9-inch pie plate with cooking spray.
- Mix the filling (5 minutes): In a large bowl, whisk together cream of chicken soup and milk until smooth. Stir in chicken, vegetables, salt, and pepper.
- Prepare the crust (2 minutes): Unroll one Pillsbury pie crust and fit it into the bottom of your pie plate, pressing gently to cover the sides.
- Add the filling (2 minutes): Pour the creamy chicken mixture evenly into the crust.
- Top with second crust (2 minutes): Place the second pie crust on top. Pinch edges to seal and cut 3–4 slits in the center for steam to escape. Brush with beaten egg if desired.
- Bake (30–35 minutes): Place the pie plate on a baking sheet (to catch any drips). Bake until the crust is golden brown and the filling is bubbling through the slits.
- Cool (5 minutes): Remove from oven and let the pot pie stand 5 minutes before slicing. This helps the filling thicken.
Notes
- Don’t skip the cooling time: Waiting those 5–10 minutes prevents a runny filling.
- Protect your crust edges: Cover with strips of foil if they start browning too quickly.
- Avoid soggy bottoms: Bake the pie plate on a preheated baking sheet to keep the bottom crust crisp.
- Seal the edges well: Press with a fork or your fingers to keep filling from bubbling out.
- Customize seasoning: Add a pinch of garlic powder, onion powder, or poultry seasoning for extra depth.