Classic Chicken Pot Pie

Prep 40 min
Total 1 hr 15 min
Servings 6

Tell everyone you’re having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and Pillsbury™ refrigerated pie crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

By Betty Crocker Kitchens

Updated June 13, 2019

Ingredients

1/3

cup butter
1/3

cup all-purpose flour
1/3

cup chopped onion
1/2

teaspoon salt
1/4

teaspoon pepper
1 3/4

cups chicken broth
2/3

cup milk
2 1/2

to 3 cups cut-up cooked chicken or turkey
1

box (10 oz) frozen peas and carrots
1

package (15 oz) refrigerated pie crusts, softened as directed on box

Steps

1

In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
2

Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
3

Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
4

Bake about 35 minutes or until golden brown.

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For a pretty finish to the crust, brush it with an egg wash (beat an egg with 1 tablespoon water) and sprinkle lightly with a coarse salt.
Use the small cutters to create steam vents in the top crust or just cut slits in the pastry with the tip of a paring knife.
For a lump-free white sauce, use a medium wire whisk to stir in the flour and then to constantly stir the sauce as you pour in the broth and milk.
To roll the pie crust rounds into a square, place the pastry on a lightly floured counter, pastry cloth or sheet of parchment paper. Then, carefully press the pastry into more of a square shape before rolling it into a 13-inch square. next, fold the dough in half and lay it into half of the baking dish. Finally, unfold it and gently press it into the corners of the pan to create the bottom crust, being careful not to stretch it. The dough should extend just a little over the edges.
Swap in 1 1/2 cups of any frozen vegetable combo for the peas and carrots, slicing larger pieces (like broccoli or cauliflower) into smaller pieces so they blend more evenly in the sauce.

Nutrition Facts

Serving Size: 1 Serving

Calories: 562.1
Calories from Fat: 390

% Daily Value

Total Fat: 32.6g; 50%
Saturated Fat 15.3g 76% Trans Fat 5g
Cholesterol: 92.1mg; 31%
Sodium: 675.0mg; 28%
Potassium: 276.1mg; 8%
Total Carbohydrate: 47.7g; 16%
Dietary Fiber 2.4g 10% Sugars 4.0g
Protein: 20.3g

% Daily Value*:

Vitamin A: 110%; 110%
Vitamin C: 15%; 15%
Calcium: 5.50%; 6%
Iron: 10.30%; 10%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;

Carbohydrate Choice

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

Chicken pot pie is truly an heirloom recipe—cooks have been making it for centuries. One of the earliest New World mentions of a recipe for chicken pot pie was in the cookbook American Cookery, published in 1796. Similar to the meat pies that had been popular in 16th century England, the American versions often called for the use of plentiful poultry instead of harder-to-source beef. This time-tested chicken pot pie recipe was first featured in the Betty Crocker™ Cookbook in 1950, and it’s remained a favorite of home cooks ever since. Once you’ve tried this recipe, you can find more in Betty’s collection of best casserole and pot pie recipes