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Pillsbury pie crust package and chicken pot pie

Can You Use Pillsbury Pie Crust for Chicken Pot Pie? Yes Here’s the Ultimate Guide!

This guide provides a comprehensive overview of how to use Pillsbury pie crusts to create a delicious and convenient chicken pot pie. It covers preparing the crust, assembling the filling, baking instructions, customization ideas for single or double crusts, mini pot pies, and hand pies, and essential troubleshooting tips for common issues like soggy bottoms or shrinking crusts. Ideal for busy cooks or anyone seeking a simplified approach to this classic comfort food.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6-8 servings servings
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 Pillsbury Refrigerated Pie Crusts
  • 2 cups cooked chicken, shredded or diced
  • 1 cup mixed frozen vegetables (carrots, peas, corn, green beans)
  • 1/2 cup chopped onio
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/2 cup milk or cream
  • Salt and black pepper to taste
  • 1 egg, beaten (optional, for egg wash)

Method
 

  1. Remove Pillsbury pie crusts from the refrigerator about 15 minutes before use to allow dough to become pliable.
  2. Preheat oven to 375°F (190°C).
  3. Lightly grease a standard pie dish.
  4. Carefully unroll one pie crust and fit it into the prepared pie dish, gently pressing into the bottom and sides. If cracks appear, pinch the dough to seal.
  5. Prepare your filling: In a large saucepan over medium heat, melt the butter. Add chopped onion and sauté until softened, about 5-7 minutes. Stir in the flour and cook for 1-2 minutes, creating a roux.
  6. Gradually whisk in the chicken broth and milk (or cream) until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
  7. Remove from heat and stir in the cooked chicken, mixed frozen vegetables, salt, and pepper. Mix well to combine.
  8. Pour the prepared filling into the pie crust-lined dish, ensuring it’s evenly distributed. Leave about half an inch of space between the filling and the top edge of the crust.
  9. Unroll the second Pillsbury pie crust and carefully lay it over the filling.
  10. Use a sharp knife to trim any excess dough hanging over the edge of the pie dish.
  11. Pinch the edges of the top and bottom crusts together to seal, using your fingers for a rustic look or a fork for a decorative finish.
  12. Using a sharp knife, cut 3-4 small slits in the top crust to allow steam to escape while baking.
  13. For a golden finish (optional), brush the top crust with a beaten egg or milk.
  14. Place the pot pie on a baking sheet (to catch any drips) and bake for 30-40 minutes, or until the crust is golden brown and the filling bubbles through the steam vents.
  15. Let the pie cool for about 5-10 minutes before serving to allow the filling to set and prevent burns.

Notes

To prevent a soggy bottom crust, consider blind baking the bottom crust for 10 minutes at 375°F before adding filling, ensuring the filling is thick, or brushing the bottom crust with a thin layer of beaten egg as a moisture barrier.
If using frozen Pillsbury pie crusts, thaw them in the refrigerator for a few hours before use and handle gently to prevent cracking. Baking time might need a few extra minutes.
To prevent crust shrinkage, refrigerate the pie crust in the dish for 15-20 minutes before baking to relax the dough, and avoid overstretching when fitting it into the dish.
If the crust browns too quickly, cover the edges with a pie shield or aluminum foil strips, place the pie on a lower oven rack, or reduce oven temperature by 25°F (15°C) and extend baking time.
Chicken pot pies made with Pillsbury pie crusts freeze well. Assemble and freeze unbaked for up to two months (bake from frozen at 375°F for 50-60 minutes), or bake, cool completely, wrap, and freeze (reheat from frozen at 375°F for 30-40 minutes).