Chicken pot pie is the ultimate comfort food, a warm and satisfying dish perfect for chilly evenings or a cozy weekend meal. But the thought of making one from scratch can seem daunting. Fear not! This recipe uses Pillsbury pie crusts to simplify the process dramatically, allowing you to enjoy all the deliciousness with minimal effort. Get ready to savor this easy and flavorful twist on a timeless classic.
What Makes This Recipe So Easy?
This recipe leverages the convenience of pre-made Pillsbury pie crusts, cutting down on prep time significantly. Instead of making your own dough from scratch, you can focus on creating a flavorful chicken filling. This approach doesn't sacrifice taste; it simply streamlines the process, allowing you to enjoy a homemade chicken pot pie without the hours of preparation.
Ingredients You'll Need:
- For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cooked and cubed (rotisserie chicken works perfectly!)
- 1 cup frozen peas and carrots
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Crust:
- 1 package (14.1 ounces) Pillsbury refrigerated pie crusts
Step-by-Step Instructions:
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Prepare the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
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Create the Sauce: Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and heavy cream until smooth. Bring to a simmer and cook until thickened, about 2-3 minutes.
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Add the Chicken and Vegetables: Stir in the cooked chicken, frozen peas and carrots, thyme, salt, and pepper. Simmer for another 5 minutes to heat through.
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Assemble the Pie: Preheat your oven to 400°F (200°C). Pour the chicken mixture into a 9-inch pie plate. Top with one Pillsbury pie crust. You can either crimp the edges or simply fold them over. Cut a few slits in the top crust to allow steam to escape.
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Bake: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for a few minutes before serving.
Frequently Asked Questions (FAQs)
Can I use leftover cooked chicken?
Absolutely! Using leftover cooked chicken is a fantastic way to save time and reduce food waste. Shredded or cubed chicken works equally well.
What if I don't have heavy cream?
You can substitute heavy cream with milk or half-and-half. The sauce will be slightly thinner, but still delicious.
Can I use different vegetables?
Certainly! Feel free to experiment with other vegetables like mushrooms, potatoes, or green beans. Just adjust the cooking time as needed.
How can I make this recipe healthier?
Use reduced-fat milk or cream, and opt for skinless chicken breasts. You can also add more vegetables to increase the nutritional value.
Can I make this ahead of time?
You can prepare the chicken filling ahead of time and store it in the refrigerator. Assemble the pie just before baking.
Tips for the Perfect Easy Pillsbury Chicken Pot Pie
- Don't overcook the vegetables: Overcooked vegetables will be mushy and less appealing.
- Use a high-quality pie crust: While using Pillsbury makes it easy, choosing a good quality crust will enhance the overall taste and texture.
- Let the pie cool slightly before serving: This allows the filling to set and prevents burns.
This easy Pillsbury chicken pot pie recipe is a guaranteed crowd-pleaser. Its simplicity and delicious flavor make it a perfect weeknight meal or a comforting weekend treat. Enjoy!
