Best Pillsbury Chicken Pot Pie With Flaky Crust Recipes

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g

PILLSBURY CHICKEN POT PIE

Pillsbury Chicken Pot Pie image

This is a simple, no-canned soup chicken pot pie recipe. I added instructions for poaching the chicken breasts, but you can also use about 2.5 cups of leftover chicken or turkey. If you do, be sure to add 1 3/4 cups of chicken broth (the poaching method creates chicken broth so there's no need to buy or use already made stock). There are many pot pie recipes on here, but I couldn't find the Pillsbury recipe so I had to post so I knew where to find it :) It's very easy to double and freeze too. Also feel free to add garlic or different veggies to suit your tastes.

Provided by lolablitz

Categories Pot Pie

Time 55m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

Ingredients

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

CHICKEN POT PIE WITH FLAKY CRUST

Chicken Pot Pie With Flaky Crust image

Make and share this Chicken Pot Pie With Flaky Crust recipe from Food.com.

Provided by ratherbeswimmin

Categories Pot Pie

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 sheet frozen puff pastry, thawed
1 tablespoon olive oil or 1 tablespoon vegetable oil
3/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces
1 large onion, coarsely chopped (1 cup)
1 cup quartered baby carrots (5-6 oz.)
3/4 cup frozen sweet peas
1 (12 ounce) jar chicken gravy
1/2 cup sour cream
2 tablespoons cornstarch
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 egg, beaten

Steps:

Preheat oven to 375°.
On lightly floured surface, unroll puff pastry; with rolling pin, roll pastry into 11-inch square.
Cut off corners to make an 11-inch round; cut slits or small designs in several places in pastry; set aside.
In a 10-inch skillet, heat oil over med-high heat.
Cook chicken in oil about 4 minutes, stirring frequently, until no longer pink in center.
Add onion and carrots; cook 5 minutes, stirring frequently, until crisp-tender.
Remove from heat; stir in peas.
In a bowl, beat remaining ingredients except egg with wire whisk until well blended.
Stir into chicken mixture in skillet.
Spoon into 9-inch deep-dish glass pie plate.
Place pastry over filling, allowing pastry to hang over edge.
Bake 20 minutes; brush crust with beaten egg.
Cover edge of crust with strips of foil to prevent excess browning.
Bake 20-25 minutes longer or until crust is golden brown; let stand 10 minutes before serving.