Best Pillsbury Chicken Pot Pie Recipes

Pillsbury Chicken Pot Pie image

Provided by lolablitz

Categories Pot Pie

Time 55m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

1 lb chicken breast, boneless skinless (or 2.5 cups leftover chicken)
2 pie crusts (1 box)
1/3 cup butter
1/3 cup onion, diced
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 3/4 cups chicken broth, from poaching process
1/2 cup milk
2 cups frozen mixed vegetables, thawed

Steps:

Preheat oven to 425°F.
Place chicken breasts in medium pot and cover with water. Add seasoned salt and other spices to taste (this will create the broth that you use to make the sauce). Bring to boil. Boil 2 minutes. Remove from heat and let sit for 20 minutes. Dice when done.
While chicken is poaching, thaw pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender.
Stir in flour, salt and pepper until well blended.
Gradually stir in broth from poaching chicken breasts and milk, cooking and stirring until bubbly and thickened.
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.
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.

Nutrition Facts : Calories 625.6, Fat 38.8, SaturatedFat 14.1, Cholesterol 78.4, Sodium 894.3, Carbohydrate 45, Fiber 5.6, Sugar 0.7, Protein 25

PILLSBURY CHICKEN POT PIE WITH FLAKY CRUST image

Number Of Ingredients 12

1 sheet frozen puff pastry (from 17.3oz package), thawed
1 tblsp olive or vegetable oil
3/4 lb boneless skinless chicken breats, cut into 1/2in pieces
1 large onion coarsly chopped (1cup)
1 cup quartered ready to eat baby cut carrots (5-6oz)
3/4 cup Green Giant Valley Fresh Steamers frozen sweet peas
1/2 cup sour cream
1 jar (12oz) chicken gravy
2 tblsp cornstarch
1/4 tsp dried thyme leaves
1/4 tspn pepper
1 egg beaten

Steps:

1. Heat oven to 375 F. On lightly floured surface, unroll puff pastry. With rolling pin, roll to 11in square. Cut off corners to make 11in round. Cut slits or small designs in serveral places in pastry. set aside 2. In 10in skillet, heat oil over medium-high heat. Add chicken; cook about 4min, stirring frequently, until no longer pink in center. Add onion and carrots; cook and stir 5 minutes or until vegetables are crisp-tender. Remove from heat, stir in peas. 3. In medium bowl, beat remaining ingredients except egg with wire whisk until blended. Stir into chicken mixture in skillet. Spoon into ungreased 9in deep-dish glass pie plate. Place pastry over filling, allowing to hang over edge. 4. Bake 20mins. Brush crust with beaten egg. Cover edge of crust with foil to prevent excessive browning. Bake 20-25 minutes longer or until crust is golden brown. Let stand 10mins before serving. Per serving: 730 calories, 46g Fat