CHICKEN POT PIE PILLSBURY BISCUITS RECIPES

Name: Classic Chicken Pot Pie
Prep time: 25 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1/3 cup butter or margarine; 1/3 cup chopped onion; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 3/4 cups Progresso™ chicken broth (from 32-oz carton); 1/2 cup milk; 2 1/2 cups shredded cooked chicken or turkey; 2 cups frozen mixed vegetables, thawed

CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM

Classic Chicken Pot Pie Recipe - Pillsbury.com image

One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 10

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

Steps:

Heat oven to 425°F. Prepare 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 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth 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 560 , CarbohydrateContent 44 g, CholesterolContent 50 mg, FatContent 5 , FiberContent 4 g, ProteinContent 25 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1210 mg, SugarContent 4 g, TransFatContent 2 1/2 g

CHICKEN POT PIE CRESCENT CUPS RECIPE - PILLSBURY.COM

Chicken Pot Pie Crescent Cups Recipe - Pillsbury.com image

Your family will love these miniature chicken pot pies, made easy with refrigerated crescent dough. Serve them with a fresh green salad.

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 4

Ingredients

1 cup frozen mixed vegetables, thawed
1 cup chopped deli rotisserie chicken
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

Steps:

Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix vegetables, chicken and soup.
On large cutting board, unroll dough sheet; cut into 8 squares with sharp knife or pizza cutter. Line each muffin cup by pressing 1 dough square in bottom and up side of cup. Divide vegetable and chicken mixture evenly among dough-lined cups (about 1/4 cup each).
Bake 14 to 18 minutes or until dough is deep golden brown and mixture is heated through. Cool 5 minutes in pan; remove from pan with metal spatula.

Nutrition Facts : Calories 170 , CarbohydrateContent 18 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 8 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 580 mg, SugarContent 3 g, TransFatContent 0 g

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