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By Bob Lenning

Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: 40 min
Total time: 40 min
Cuisine: American
Ingredients: 1/3 cup butter; 1/3 cup all-purpose flour; 1/3 cup chopped onion; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 3/4 cups chicken broth; 2/3 cup milk; 2 1/2 to 3 cups cut-up cooked chicken or turkey; 1 box (10 oz) frozen peas and carrots; 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

7 steps

Prep:40min

Tell everyone you’re having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Updated at: Thu, 17 Aug 2023 09:49:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories568.8 kcal (28%)

Total Fat36 g (51%)

Carbs46.7 g (18%)

Sugars1.8 g (2%)

Protein15.5 g (31%)

Sodium811.7 mg (41%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

⅓ cupbutter

⅓ cupall-purpose flour

⅓ cupchopped onion

½ teaspoonsalt

¼ teaspoonpepper

1 ¾ cupschicken broth

⅔ cupmilk

2 ½ cupschicken

cut-up cooked, or turkey

1 x 10 ozfrozen peas and carrots

box

1 boxpie crusts

refrigerated, 2 count, softened as directed on box

Instructions

Step 1

In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.

Step 2

2 Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.

Step 3

3 Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.

Step 4

4 Bake about 35 minutes or until golden brown.

Tips

Step 5

tip 1 For a pretty finish to the crust, brush it with an egg wash (beat an egg with 1 tablespoon water) and sprinkle lightly with a coarse salt.

Step 6

tip 2 Use the small cutters to create steam vents in the top crust or just cut slits in the pastry with the tip of a paring knife.

Step 7

tip 3 For a lump-free white sauce, use a medium wire whisk to stir in the flour and then to constantly stir the sauce as you pour in the broth and milk.

View on Betty Crocker

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