Classic Chicken Pot Pie

Check out this budget-friendly take on the classic recipe complete with chicken, mixed vegetables, a rich homemade white sauce and a flaky pie crust.

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Servings 6

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1355 Ratings

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ingredients 10
Prep Time 25 min
Total Time 1 hr 5 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

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 Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

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Directions

1 Heat oven to 425°F. Make 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 560
Calories from Fat: 280),

% Daily Value

Total Fat: 31g; 31%
(Saturated Fat 10g, 10% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 50mg; 50%;
Sodium: 1210mg; 1210%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 4g 4% Sugars 4g 4% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 2%;
Calcium: 6%;
Iron: 20%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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deborahwilson21

report Posted Jun. 13, 2013 12:16 PM

This is great to make ahead, then pop in oven when company arrives...

Mpecoraro

report Posted Jun. 9, 2013 7:02 PM

My son is home from college and wanted me to make chicken pot pie. This recipe was so easy and delicious. I will definitely prepare this meal again. Thanks Pillsbury!

WhiteGA30184

report Posted May. 21, 2013 6:51 PM

Whole family loves this dish and I make it a couple of times a month. Wife is on a low sodium diet. I usually use my own homemade, no sodium chicken broth but was out last time I made CCPP. Used the juice from the carrots and potatoes and no one noticed any difference.

SusanK233

report Posted May. 12, 2013 7:04 PM

The recipe is WONDERFUL! I doubled the ingredients and poured it into a 9x12 Pyrex dish, using one sheet of pie crust on the bottom and cut the second one into strips so I could do a lattice work top. I did add considerably more salt than stated in the recipe, I also added some celery salt and poultry seasoning to taste. I don't understand the complaints about the seasoning being off or the consistency being soupy. Simply taste and adjust the filling before pouring it into the dish. I baked 2.5 lbs of boneless, skinless chicken breast which yielded ~5 cups of cooked chicken. As stated in

medinam1979

report Posted May. 3, 2013 10:06 PM

delish!!!!