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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  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 10
  • servings 6
 

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™ Steamers™ frozen mixed vegetables, thawed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Did you know? Pillsbury has a gluten free pie and pastry dough.

Nutritional information

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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:
3
*Percent Daily Values are based on a 2,000 calorie diet.