Description
This Pillsbury Chicken Pot Pie is the epitome of classic comfort food. The golden, flaky crust encases a creamy, savory filling made with tender chicken and vibrant vegetables. It’s the perfect dish for a cozy family dinner or a simple weeknight meal.
With its combination of hearty ingredients and flaky pastry, this chicken pot pie is both easy to prepare and incredibly satisfying. Serve it as the centerpiece of your meal, and enjoy the comforting warmth and flavors that make it a timeless favorite.
Ingredients
– 2 cups cooked chicken, shredded
– 1 can (10.5 oz) cream of chicken soup
– 1 cup frozen mixed vegetables (peas, carrots, green beans)
– 1/2 cup milk
– 1 teaspoon dried thyme
– 1/2 teaspoon garlic powder
– 1/4 teaspoon onion powder
– Salt and black pepper to taste
– 1 package Pillsbury refrigerated pie crusts (2 crusts)
– 1 egg, beaten (for crust glaze)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, milk, thyme, garlic powder, onion powder, salt, and black pepper. Mix well to create a creamy filling.
3. Roll out one Pillsbury pie crust and press it into a 9-inch pie dish, ensuring it covers the bottom and sides.
4. Pour the chicken filling into the prepared crust, spreading it evenly.
5. Roll out the second Pillsbury pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal.
6. Cut small slits into the top crust to allow steam to escape. Brush the top with beaten egg for a golden, glossy finish.
7. Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let the pie cool for 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes