Pillsbury Chicken Pot Pie
Discover 7 secrets to enhance flavor, from perfect seasoning to a golden crust.
Ingredients
- 1 can Pillsbury refrigerated pie crust
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- ½ cup diced potatoes (optional)
- ½ cup chopped onions
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- ½ tbsp salt
- ½ tbsp black pepper
- ½ tbsp garlic powder
- ½ tbsp dried thyme
- 1 tbsp butter, melted
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Grease a 9-inch pie dish for easy removal.
- Prepare the Filling: In a bowl, mix shredded chicken, frozen vegetables, diced potatoes, chopped onions, cream of chicken soup, milk, and seasonings until well combined.
- Roll Out the Dough: Place one Pillsbury pie crust in the greased pie dish. Press it gently against the bottom and sides.
- Fill the Pie: Pour the chicken mixture into the crust, spreading it evenly.
- Add the Top Crust: Lay the second pie crust over the filling, crimping the edges to seal. Cut small slits on top to allow steam to escape.
- Brush & Bake: Brush the top crust with melted butter for a golden finish. Bake for 35-40 minutes until golden brown.
- Cool & Serve: Let the pie cool for 5 minutes before slicing. Enjoy!
