Pillsbury Chicken Pot Pie
A comforting and delicious chicken pot pie made easy with Pillsbury pie crust. This hearty dish features tender chunks of chicken, mixed vegetables, and a creamy sauce, all encased in a flaky, golden crust.
Ingredients
- 1 package 14.1 oz refrigerated Pillsbury pie crusts, softened as directed on box
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken
- 2 cups frozen mixed vegetables thawed
Instructions
- Preheat oven to 425°F. Prepare pie crusts as directed on package for two-crust pie using a 9-inch glass pie pan.
- In a 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.
- 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.
- 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.
- Tags of the recipe
Notes
Nutrition information of the dish
(Per serving, based on 6 servings)
Calories: 510
Total Fat: 28g
Saturated Fat: 11g
Trans Fat: 0g
Cholesterol: 75mg
Sodium: 800mg
Total Carbohydrate: 43g
Dietary Fiber: 3g
Sugars: 4g
Protein: 23g
Total Fat: 28g
Saturated Fat: 11g
Trans Fat: 0g
Cholesterol: 75mg
Sodium: 800mg
Total Carbohydrate: 43g
Dietary Fiber: 3g
Sugars: 4g
Protein: 23g