Easy chicken pot pie with pillsbury pie crust

Q: How do you pan fry Pillsbury pie crust?

Theyre ready in minutes with no mixing and no mess. Just unroll the dough, press it into a pie pan, add your favorite fillings and bake. Pillsbury makes flaky, homestyle pie crust as easy as...well, pie. ... Nutrition Facts..

Q: Why does my chicken pot pie get watery?

If your chicken potpie seems runny after its baked, chances are that it wasnt baked long enough. The ingredients need enough bake time to set up and create a thick filling. If your crust is getting too golden or dark before the end of your bake time, place a sheet of foil over the top to keep it from burning.

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View Recipe: Classic Chicken Pot Pie

Check out this budget-friendly take on the classic recipe complete with chicken, mixed vegetables, a rich homemade white sauce and a flaky pie crust.

Dinner Recipes

By Pillsbury

Prep 35 min
Total 35 min
Ingredients 7
Servings 4

For a quick, crisp topping, you´ll love this method of baking the crust separately.

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium
1 cup milk
2 cups frozen diced cooked chicken breast (9 oz)
1 cup frozen diced southern-style hash brown potatoes (from 32-oz bag)
1 bag (12 oz) frozen mixed vegetables
1/8 teaspoon pepper

Steps

1
Heat oven to 450°F. Spray cookie sheet with cooking spray. Remove pie crust from pouch; place flat on cookie sheet. If desired, decoratively flute edge. Bake 8 minutes or until light golden brown.
2
Meanwhile, in 12-inch nonstick skillet, mix soup and milk. Cook over medium-high heat, stirring frequently, until bubbly. Stir in chicken, potatoes, frozen mixed vegetables and pepper. Return to boiling. Reduce heat to medium-low; cover and simmer 8 to 10 minutes, stirring occasionally, until thoroughly heated.
3
Remove skillet from heat. With large pancake turner, place baked pie crust on top of chicken mixture. Cut into wedges to serve.

Nutrition Information

460 Calories, 16g Total Fat, 23g Protein, 55g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories460Calories from Fat150

Total Fat16g25%

Saturated Fat7g33%Trans Fat0g

Cholesterol 55mg18%Sodium940mg39%Potassium460mg13%Total Carbohydrate55g18%

Dietary Fiber3g15%Sugars8g

Protein23g

Vitamin A160%160%Vitamin C8%8%Calcium10%10% Iron6%6%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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Easy Grands!™ Chicken Pot Pie
Classic Chicken Pot Pie
Home-Style Chicken Pot Pie
Healthified Chicken Pot Pie
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Easy One-Skillet Chunky Chicken Pot Pie

These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers biscuits—mini pot pies are a simple and delicious dinner option you can easily customize to satisfy any picky eaters at the table. Individual chicken pot pies are a great make-ahead meal too, for lunches or busy weeknights.

Ingredients

1 package (10 oz) frozen mixed vegetables, cooked
1 cup diced cooked chicken
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Steps

1
Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
2
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
3
Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Tips from the Pillsbury Kitchens

tip 1
If your family loves cheese, sprinkle some shredded cheddar cheese over each pot pie about 5 minutes before the end of the baking time.
tip 2
Substitute any frozen (cooked) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
tip 3
Use diced rotisserie chicken in this recipe for a quick-prep shortcut.

Nutrition Information

250 Calories, 10g Total Fat, 10g Protein, 31g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories250Calories from Fat90

Total Fat10g15%

Saturated Fat3 1/2g18%Trans Fat0g

Cholesterol20mg6%Sodium730mg31%Potassium105mg3%Total Carbohydrate31g10%

Dietary Fiber1g6%Sugars6g

Protein10g

Vitamin A15%15%Vitamin C10%10%Calcium0%0%Iron8%8%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

You are only four ingredients away from a delicious mini chicken pot pie. In less than an hour, this recipe is done and serves eight people. Don’t feel limited by the ingredient list! You can substitute in any of your favorite frozen vegetables you have on hand to cater to your family’s taste. You can even swap in cooked turkey for the chicken, if that’s what you have on hand or prefer. A classic comfort food, pot pies have been around for centuries. Pot pies date back to the early Roman Empire and were eventually brought over to America with the first European colonists. According to the cookbook American Cookery, published in 1796, traditional pot pies included chicken or beef, and also “Sea Pie,” which was originally developed aboard ships and used whatever preserved meats were available. Sure, we all know what a classic chicken pot pie looks like, but what about a pretzel-topped pot pie? There are even more twists on traditional pot pie recipes to choose from for your next meal.

Try These Next

Easy Grands!™ Chicken Pot Pie
Skillet Chicken Biscuit Pot Pie
Classic Chicken Pot Pie
Mini Chicken Pot Pies
Freezer-Friendly Mini Chicken Pot Pies
Slow-Cooker Creamy Chicken Pot Pie

How do you keep the bottom crust of chicken pot pie from getting soggy?

Remove crust from oven and remove parchment and beans(set aside beans or rice to use the next time you need to blind bake a pie crust). 8. Immediately brush bottom and sides of hot crust with beaten egg. This will help create a moisture barrier, so the crust will not get soggy.

How do you pan fry Pillsbury pie crust?

They're ready in minutes with no mixing and no mess. Just unroll the dough, press it into a pie pan, add your favorite fillings and bake. Pillsbury makes flaky, homestyle pie crust as easy as...well, pie. ... Nutrition Facts..

What is the sauce made of in chicken pot pie?

What is the sauce made of in chicken pot pie? Heavy whipping cream, chicken broth or stock, butter, and all-purpose flour.

Why does my chicken pot pie get watery?

If your chicken potpie seems runny after it's baked, chances are that it wasn't baked long enough. The ingredients need enough bake time to set up and create a thick filling. If your crust is getting too golden or dark before the end of your bake time, place a sheet of foil over the top to keep it from burning.