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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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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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!!!!

SaraRose16

report Posted Apr. 24, 2013 2:16 PM

I love this recipe! I dont add the bottom pie crust to save on calories and it's just as good without it. I also put in the whole bag of veggies and dont actually measure 2 cups and it works well - its very full though so sometimes i can't get all the liquid in the pan. It's definitely something you'll want to make more than once!

Drogers

report Posted Apr. 24, 2013 10:59 AM

Have used this recipes for year - but have changed to fit my needs with fresh potatoes and fresh carrots and a few other tweeks and now it's perfect. This is a great recipe to start with though...they best pot pie - you can't buy a premade pot pie to compare to this. Thanks Pillsbury!