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baked chicken comfort food kid-friendly main dish pie pie crust pillsbury pot pie recipe

Chicken Pot Pie made with Pillsbury Pie Crusts


As a child I grew up eating those cute little frozen pot pies. I learned at a young age how to poke holes in the top and heat them up. To be honest, it’s still a comforting meal to me, and sometimes I’ll find them on special at the grocery store for $.75 each and buy a few.

I like to recreate some of my favorite boxed or frozen meals that I enjoyed growing up, and make them homemade without all that nasty sodium and preservatives. A few months ago (before our move) I posted a status update on my facebook that I was making a chicken pot pie using Pillsbury Pie Crusts. I asked if anyone would like the recipe and some interest was shown so I had planned to share it with you during our move. Unfortunately over the course of that move I misplaced my folder that I write all my recipes down in that I’m making and testing. Thankfully I found it, (in my son’s dresser drawer – what’s that about!!??) so now I can share this delicious recipe (adapted from this one) with you! Maybe it will bring about fond and comforting memories for you as well!

Ingredients:

  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 3 cloves garlic, minced
  • 3 stalks celery, sliced
  • 10 baby carrots, sliced
  • 2 medium yukon potatoes, peeled and diced
  • 1/3 cup all purpose flour
  • 1-3/4 cup chicken broth
  • 3/4 teaspoon salt
  • 1/2 teaspoon poultry seasoning (such as Old Bay)
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/2 cup milk
  • 1/2 cup frozen peas
  • 2-1/2 cup cooked, shredded chicken
  • 1 box refrigerated pie crust (like Pillsbury), brought to room temperature
Directions:
Preheat oven to 425 degrees.
Begin by sauteing your onion with the butter in a medium saucepan.
Add the garlic and celery, heat until just softened.
In a separate pot, bring water to boiling. Add carrot slices, then potatoes. Heat until just tender.
Stir in flour and whisk quickly until well blended.
Slowly add chicken broth, whisking immediately.
Add seasonings and continue to mix.
Add milk, and whisk often keeping pot over medium heat until thick.
Once sauce has fairly thickened, add carrots and potatoes, frozen peas, then the shredded chicken.
Mix to combine.
Roll the first refrigerated pie crust into a pie dish, cutting any excess crust off the edge.
Fill the crust with the warm pot pie mixture.
Cover with the second pie crust. Center the crust over the bottom one, then flute the edges.
Cut a few slits in the center of the crust so steam can escape while it cooks, and bake for about 50 minutes. During the last 15-20 minutes, cover the edges of the crust with foil or pie crust savers.
Once done, the crust will be a beautiful golden color and the crust will have puffed up a bit and have a wonderful flaky texture. I typically allow the pie to cool for quite a few hours, or even refrigerate overnight. That way the filling has a chance to set and won’t make a mess when you cut into it!
Here’s an example of a nice clean cut slice of chicken pot pie.
Enjoy!
Disclosure: This is not a sponsored post. All thoughts are my own.

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Reader Interactions

Comments

  1. Ruby says

    March 20, 2013 at 9:36 am

    I can totally use this right now! I am beyond sick and tired of chicken noodle. Yum! I have pinned and tweeted too

    • Mama Harris says

      April 6, 2013 at 4:59 pm

      Ooh let me know if you try it Ruby and I hope you’re feeling better by now!

  2. Ida says

    March 20, 2013 at 6:12 pm

    Yum! I can’t wait to try this out tonight. BTW, Found you over at the bloggy moms March Blog hop. I’m now following on Twitter @scggirl. Check out my blog: http://secondchancesgirl.blogspot.com

    • Mama Harris says

      April 6, 2013 at 5:00 pm

      Hi Ida, nice to meet you! And thank you!

  3. Melissa Libertad says

    March 29, 2013 at 12:49 am

    Yum! I was waiting for this recipe for a while. lol. I use the pillsbury pie crust too. Your filling looks better than what I make. I need to try this soon! 🙂

    • Mama Harris says

      April 6, 2013 at 5:00 pm

      I know, it was so long ago that we talked about this recipe! Let me know if you try it!

  4. Samantha says

    August 5, 2013 at 8:48 pm

    Is this something I could make ahead and then pop into the oven on the day of?

    • Mama Harris says

      August 7, 2013 at 7:30 pm

      Samantha, I don’t see why not!

  5. Michelle says

    October 17, 2013 at 1:50 am

    Making this for tomorrow night, can’t wait, smells amazing!!

  6. Sharelle D. Lowery, The Ultimate Fab Girl! says

    November 5, 2013 at 5:20 pm

    This pie looks so gorgeous!!…and I love how you gave explicit directions!! I know that I can create this!!

  7. Amanda S. says

    January 3, 2014 at 10:24 pm

    Just put this pie in the oven. SO excited to eat it! My husband could barley stay out of the kitchen when I was prepping it- asking if there was another pie for me, hinting that he could eat the entire thing himself! And yes, thank you for the explicit directions- I’m a picture kind-of person!

    • Mama Harris says

      January 3, 2014 at 10:26 pm

      Yay! Enjoy, let me know how it turns out too!

  8. Katie says

    January 24, 2014 at 6:00 pm

    I was wondering if I could just add frozen peas and carrots? When I do chicken pies I have usually just bought the bag of frozen peas and carrots together since those are the veggies my kids will eat and I like that they are in the same bag.
    Thanks!

    • MamaHarris says

      January 25, 2014 at 10:44 pm

      Hi Katie, it shouldn’t be a problem what type of vegetables you use, just follow the method of cooking! 🙂

  9. dawn marie says

    February 13, 2014 at 1:10 pm

    can i tell you how much i LOVE chicken pot pie? i only wish i knew how to make it and this receipe is exactly how i like my pot pies, not too soupy…..GIRL! i just got hungry!

    • MamaHarris says

      February 13, 2014 at 1:40 pm

      Yes, I am not a fan of soupy at all. I like it chunky and savory. I’m also a Dawn Marie!! 🙂

  10. Jessica says

    April 6, 2014 at 12:33 pm

    My daughter made this last week,it eas soooo yummy,im going to try to make it this week!!!!love this!

    • MamaHarris says

      April 6, 2014 at 1:10 pm

      Yay, that’s wonderful Jessica! Glad you loved it. 🙂

  11. Sue says

    May 18, 2014 at 2:28 pm

    Yum! Had some leftover chicken from a group event last week and put it to good use with your recipe! I made it this morning early so it would have time to set, as you suggest. When I’m ready to use for dinner tonite, do I just pop it back in the oven at 350 for 20ish min?

    • MamaHarris says

      May 18, 2014 at 3:12 pm

      Yes, that should work well. I bet it’s smelling amazing in your kitchen!

      • Sue says

        May 24, 2014 at 4:08 pm

        This was so great! I ended up putting the carrots in with the celery and made my own crust. My crust cooked much faster and I had to scramble to cover the whole thing! The pie was even better the next day. I was surprised how simple and easy you made it and many thanks for the step by step pics- a big help!

  12. Billie says

    June 18, 2014 at 5:09 pm

    So good.just the way I remember it.love love

  13. Sandy A says

    December 11, 2014 at 3:49 pm

    Delicious! I have made this twice now-the family loves it!! I love fresh ingredients and no canned soups! Thanks for shaing!

    • MamaHarris says

      December 11, 2014 at 3:57 pm

      Hi Sandy! So glad you enjoy this recipe, I don’t like using canned soups either! 🙂

  14. carol says

    March 1, 2015 at 2:28 pm

    Just in the oven now….easy to make and great instructions! Thank you Mama…. looks great! Can’t wait to eat for tomorrow night’s dinner, finally, a Monday with something to look forward too!! 🙂

    • MamaHarris says

      March 1, 2015 at 6:19 pm

      That’s wonderful Carol! I hope you enjoy it!

  15. Irene says

    August 29, 2015 at 6:59 pm

    I made two of these tonight, one for home and one for church Potluck tomorrow!! Ours was really yummy! One thing, My oven cooked it in only 30 minutes at 425. I put some egg white on top and also used a little more butter with the onions and celery. Thank you for a great recipe!

  16. Shelley says

    November 23, 2015 at 6:21 pm

    I made this tonight……EXCELLENT!! Wonderful flavor! Thank you for the recipe!!

    • MamaHarris says

      November 24, 2015 at 9:42 am

      So glad you liked it!

  17. Jessica says

    February 2, 2016 at 9:47 pm

    My friend made this for me and it was so amazing can’t wait to try it myself . Was going to make it this part of my frezzer meal collection

    WOuld you put it together then frezze and defrost then bake? Or bake then frezze, defrost and reheat?

    • MamaHarris says

      February 2, 2016 at 10:42 pm

      I’m so glad you liked it! I haven’t frozen to eat or make later, but if I did I’d probably try making it, baking it, then freezing it, then thawing out and reheating when I’m ready to serve it. Thanks for the feedback!

      • Linda says

        October 11, 2018 at 9:15 pm

        I make the extra Pot Pie, and freeze without cooking first. If I think ahead, I thaw Pot Pie, if I don’t think to take out of freezer in time to thaw, I just cook at 375 degrees, with about 30 minutes extra cooking time. Perfect every time.

        • MamaHarris says

          October 15, 2018 at 9:11 am

          That’s great! Thank you for your feedback!

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