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Classic Chicken Pot Pie

Classic Chicken Pot Pie

  • 25 Minutes Prep1 Hour 5 Minutes Total
  • 6 Servings
  • 560 Calories per Serving
One of our most popular and top-rated recipes of all time, this classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. Plus, it’s super easy to make, which makes it a great recipe for beginner cooks and busy families alike.

Ingredient List

Crust

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)

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 frozen mixed vegetables, thawed

Preparation

  1. Heat oven to 425°F. Prepare 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.

Tips

  • One of our most popular recipes of all time, this classic chicken pot pie recipe has all the goods: a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. Plus, it’s super easy to make, which makes it a great recipe for novice cooks and busy families alike. If chicken is a staple protein in your family and you love this chicken pot pie, just wait. We have so many more chicken recipes for you to try next!
  • Make a foil collar (or pie crust shield) to protect the edges of the pastry from overbrowning. Place strips of foil to cover crust during the last 15 or 20 minutes of baking.
  • A standard 9-inch glass pie plate works best for this recipe.
  • The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you’re left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce.

Nutrition Information

Servings: 6
Serving size: 1 Serving
Amount per serving (Calories ): 560
Nutrition Facts
Food component / NutrientAmount% Daily Value*
Total Fat31g48%
Saturated Fat10g49%
Trans Fat2&½g% Value not available
Cholesterol50mg17%
Sodium1210mg50%
Total Carbohydrate44g15%
Dietary Fiber4g17%
Soluble Fiber2g% Value not available
Sugars4g% Value not available
Protein25g% Value not available
Vitamin DValue not available4%
Vitamin EValue not available10%
CalciumValue not available6%
IronValue not available20%
Potassium400mg11%
ThiaminValue not available30%
RiboflavinValue not available25%
NiacinValue not available45%
Vitamin B6Value not available20%
Vitamin B12Value not available6%
Pantothenic AcidValue not available10%
PhosphorusValue not available25%
MagnesiumValue not available10%
ZincValue not available15%
ManganeseValue not available30%
SeleniumValue not available40%
CopperValue not available10%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Exchanges

  • Starch 2&½,
  • Fruit 0,
  • Other Carbohydrate 0,
  • Skim Milk 0,
  • Low-Fat Milk 0,
  • Milk 0,
  • Vegetable 1,
  • Very Lean Meat 0,
  • Lean Meat 2,
  • Medium-Fat Meat 0,
  • High-Fat Meat 0,
  • Fat 5,
  • Fruits 0c,
  • Vegetables ½c,
  • Grains 3oz-eq,
  • Meat & Beans 2oz-eq,
  • Dairy 0c,
  • Fats & Oils 3tsp

Carbohydrate Choice

  • Choices per serving3

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