Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: European, British
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 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 frozen mixed vegetables, thawed

4 steps

Prep:25minCook:40min

One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.

Updated at: Wed, 16 Aug 2023 17:04:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories562.1 kcal (28%)

Total Fat34.2 g (49%)

Carbs45.2 g (17%)

Sugars2.5 g (3%)

Protein17.8 g (36%)

Sodium783.9 mg (39%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 boxpie crusts

refrigerated, 2 count, softened as directed on box

⅓ cupbutter

or margarine

⅓ cupchopped onion

⅓ cupall-purpose flour

½ teaspoonsalt

¼ teaspoonpepper

1 ¾ cupschicken broth

from 32 oz carton

½ cupmilk

2 ½ cupschicken

shredded, cooked, or turkey

2 cupsfrozen mixed vegetables

thawed

Instructions

Step 1

Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

Step 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.

Step 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.

Step 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.

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