Go Back
Chicken pot pie with a golden crust, made with Pillsbury products

How to Make Chicken Pot Pie Pillsbury

This guide provides a straightforward method for making a comforting and satisfying chicken pot pie using Pillsbury's convenient ready-made pie crusts or biscuits. It eliminates the hassle of making dough from scratch, allowing you to focus on crafting a delicious, classic meal perfect for a family dinner or a cozy night at home. The recipe details how to prepare the creamy chicken and vegetable filling, assemble the pie, and bake it to golden perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings servings
Course: Main Course
Cuisine: American
Calories: 436
Ingredients Method Notes

Ingredients
  

  • Pillsbury Pie Crusts or Biscuits
  • 2 cups cooked chicken, shredded or diced
  • 1½ cups mixed vegetables (peas, carrots, green beans, or corn)
  • 1 can (10.5 oz) cream of chicken soup
  • ½ cup chicken broth
  • ½ cup milk or heavy cream
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
  • Thyme, to taste

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. If using fresh or frozen vegetables, sauté them in a skillet with a bit of butter until tender.
  3. In a large bowl, combine cooked chicken, vegetables, cream of chicken soup, milk, chicken broth, and seasonings. Stir until everything is evenly mixed.
  4. If using Pillsbury Pie Crusts: Roll out one Pillsbury pie crust and place it into a greased pie dish, pressing it gently into the bottom and sides. Pour the filling into the crust-lined dish. Place the second pie crust over the top, trimming and sealing the edges. Cut slits in the top crust to allow steam to escape.
  5. If using Pillsbury Biscuits: Pour the filling into a greased 9x13-inch baking dish. Arrange Pillsbury biscuits on top, leaving a small gap between them to allow for expansion.
  6. Place the dish in the preheated oven.
  7. If using pie crusts: Bake for 30-40 minutes or until the crust is golden brown and the filling is bubbling.
  8. If using biscuits: Bake for 20-25 minutes, or until the biscuits are fully cooked and golden on top.
  9. Let the pot pie cool for 5-10 minutes to allow the filling to set before serving.

Notes

Nutrition data is based on 1/8 of a pie made with Pillsbury Pie Crusts.
To prevent a soggy bottom crust: Pre-bake the bottom crust for 10 minutes at 375°F (190°C) before adding the filling. Ensure the filling is not too watery by letting it simmer until thickened. You can also brush the bottom crust with a thin layer of beaten egg or sprinkle it with cheese as a barrier.
If biscuits are doughy on the bottom: Bake longer, covering the dish with foil for an additional 5-10 minutes if needed. Pour warm filling into the dish before adding biscuits. Roll or press biscuits thinner to ensure they bake through completely.
Using frozen Pillsbury products: Let them thaw slightly (10-15 minutes) at room temperature for easier handling. Adjust bake time as needed, monitoring closely.
Reheating: For best results, reheat in the oven at 350°F (175°C) for 20-25 minutes, covered with foil to prevent over-browning. Avoid microwaving crusts and biscuits as it can make them soggy.
Freezing: Unbaked pies can be assembled, wrapped tightly, and frozen for up to 2 months. Bake directly from frozen at 375°F (190°C) for 50-60 minutes. Baked pies should cool completely, then be wrapped and frozen, reheating in the oven for 30-40 minutes at 350°F (175°C).