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There’s nothing quite like a warm, golden chicken pot pie fresh from the oven — buttery, flaky crust on top, creamy, savory filling inside. Every bite feels like comfort in its purest form.

When the weather turns chilly, making this pot pie becomes a cozy ritual. The smell of onions, butter, and roasted crust fills the kitchen, and soon you’ve got a bubbling dish that’s hearty, nostalgic, and satisfying.

It’s a simple recipe, but it delivers every time — perfect for Sunday dinners, family nights, or when you just need something that tastes like home.

For the Crust

• Pie Crusts – Use 1 box (14.1 oz) of refrigerated Pillsbury™ Pie Crusts (2 count). Let them soften at room temperature as directed on the box for easy handling.
• Tip: Store-bought crust keeps this recipe quick, but you can swap in homemade if you want that from-scratch touch.

For the Filling

• Butter or Margarine – About 1/3 cup, for sautéing the onions and creating a rich, velvety sauce base.
• Onion – 1/3 cup, chopped. Adds sweetness and depth to the filling.
• All-Purpose Flour – 1/3 cup to thicken the sauce and give it that creamy texture.
• Salt & Pepper – 1/2 teaspoon salt and 1/4 teaspoon pepper to season the filling perfectly.
• Chicken Broth – 1 3/4 cups of Progresso™ Classic Chicken Broth for a flavorful sauce base.
• Milk – 1/2 cup for creaminess and a smooth finish.
• Cooked Chicken or Turkey – 2 1/2 cups, shredded. Great way to use up leftovers from a rotisserie chicken or holiday turkey.
• Mixed Vegetables – 2 cups frozen veggies, thawed. A colorful mix of peas, carrots, corn, and green beans works beautifully here.
  

This Classic Chicken Pot Pie is the ultimate comfort food — a flaky, buttery crust filled with tender chicken, creamy sauce, and hearty vegetables.

Print Pin

Course: Main Course

Cuisine: American

Keyword: Chicken Pot Pie

Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

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Ingredients

Crust

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 count), softened as directed on the box

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 black pepper
• 1 3/4 cups Progresso™ Classic Chicken Broth
• 1/2 cup milk
• 2 1/2 cups shredded cooked chicken or turkey
• 2 cups frozen mixed vegetables, thawed

Instructions

1. Prepare the crusts:
   Remove the pie crusts from the package and let them stand at room temperature for 15 minutes. Meanwhile, preheat your oven to 425°F (220°C).
2. Line the pie plate:
   Unroll one crust and fit it into an ungreased 9-inch glass pie plate. Press firmly against the bottom and sides, leaving any extra dough hanging over the edge.
3. Cook the filling base:
   In a 2-quart saucepan, melt the butter over medium heat. Add chopped onion and cook for about 2 minutes, stirring frequently, until tender.
4. Make the sauce:
   Stir in flour, salt, and pepper until the mixture forms a smooth paste. Gradually whisk in the chicken broth and milk. Continue cooking and stirring until the mixture becomes bubbly and thickened.
5. Add the chicken and vegetables:
   Stir in the cooked chicken and thawed mixed vegetables. Mix well and remove from heat.
6. Assemble the pie:
   Spoon the filling evenly into the prepared crust.
   Place the second crust over the top, folding the excess edge under the bottom crust. Press edges together to seal and create a thick rim.
7. Flute and vent the crust:
   Using your thumb and forefinger, flute the edges or press with a fork for decoration. Cut several small slits or shapes in the top crust to let steam escape during baking.
8. Bake:
   Bake for 15 minutes, then carefully cover the edge of the crust with foil to prevent over-browning.
   Continue baking for 15 to 25 minutes, or until the top crust is golden brown and the filling reaches at least 165°F (74°C).
9. Cool and serve:
   Let the pie stand for 5 minutes before slicing and serving.

Nutrition

Calories: 560 kcal | Carbohydrates: 44 g | Protein: 25 g | Fat: 31 g | Saturated Fat: 12 g | Cholesterol: 78 mg | Sodium: 653 mg | Potassium: 568 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 1384 IU | Vitamin C: 10 mg | Calcium: 60 mg | Iron: 2 mg

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1. Can I use leftover chicken or turkey?
   Absolutely — this recipe was made for leftovers! Shred up that rotisserie chicken or use turkey from the holidays. It saves heaps of time and still gives you that cozy, homemade flavor.
2. How do I stop the bottom crust from going soggy?
   Ah, the eternal pot pie problem! The trick is to make sure your filling is nice and thick before it hits the crust — it should be creamy, not watery. You can also blind bake the bottom crust for a few minutes, or chill it before adding the filling. Both help keep it crisp.
3. Can I make the pot pie ahead of time?
   Yes, and it’s brilliant for busy nights! You can prep the filling up to two days in advance — just keep it covered in the fridge. When you’re ready to bake, assemble the pie and pop it straight in the oven (add an extra 5–10 minutes if it’s cold).
4. How do I keep the crust from burning on top?
   Foil is your best friend here. If the edges start browning too quickly, just cover them halfway through baking. For that golden, glossy finish, brush the top with a little egg wash — it makes the pie look bakery-worthy.
5. Can I mix up the veggies?
   Of course! Classic peas and carrots are lovely, but feel free to use whatever’s in your freezer or fridge. Mushrooms, corn, green beans, even spinach — they all work. Just make sure anything hard (like carrots or potatoes) gets pre-cooked so everything bakes evenly.

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