Recipe

Pillsbury Chicken Pot Pie

Creamy chicken and veggies tucked under a flaky Pillsbury crust, baked until golden and bubbling.

By Matt Campbell

•

4.8

A golden brown chicken pot pie in a ceramic pie dish with a flaky top crust and bubbling filling, on a warm kitchen counter with soft natural light

If there is one dinner that can calm a chaotic weeknight, it is chicken pot pie. Not the fussy, all-day version. I mean the one where you grab Pillsbury pie crusts, build a cozy filling in one pan, and let the oven do the heavy lifting while you clean exactly one spoon and call it growth.

This is my go-to Pillsbury chicken pot pie when I want that classic creamy comfort, plus crisp edges and a top crust that actually shatters a little when you tap it with a fork. I am also giving you the small, sneaky tricks that make it better: reducing the sauce so it is not soupy, seasoning like you mean it, and baking hot enough to keep the crust flaky.

Butter, diced onion, carrots, celery, shredded rotisserie chicken, frozen peas, chicken broth, milk, flour, and Pillsbury pie crusts arranged on a kitchen counter

Why It Works

Big comfort, low drama: Rotisserie chicken and frozen peas keep this doable on a weeknight.
Thick, creamy filling that stays put: A quick roux plus a short simmer helps the sauce set so it slices clean.
Flaky, golden crust: Baking at a higher temperature, venting the top crust, and keeping the filling thick keeps it crisp, not steamed.
Flavor that does not taste canned: Garlic, thyme, and a splash of lemon (optional but excellent) brighten the whole thing.

Pairs Well With

Storage Tips

Refrigerate: Let the pie cool, then cover and refrigerate for up to 4 days (for best quality).

Reheat: The microwave works, but the oven is how you bring the crust back to life. Reheat slices on a baking sheet at 350°F for 15 to 20 minutes, or until the center is hot. Tent loosely with foil if the crust is browning too fast. Timing can vary a bit based on your dish and how cold the slice starts.

Freeze: You can freeze baked, cooled slices (wrap well) for up to 2 months (for best quality). Thaw overnight in the fridge, then reheat at 350°F until hot. If you want to freeze the whole pie, I recommend freezing it after baking for best crust texture.

Wrapped slices of chicken pot pie stored for leftovers, with flaky crust and creamy filling visible

Common Questions

Can I use Pillsbury puff pastry instead of pie crust?

You can, but treat it differently. Puff pastry loves heat and space. Use it as a top crust only, keep the filling thick (not watery), vent it, and bake until deeply golden. The bottom will not stay crisp with puff pastry.

How do I keep the bottom crust from getting soggy?

Two easy moves: use a thick filling (simmer until it coats a spoon) and bake on the lower third rack so the bottom gets more direct heat. If you want to go extra, preheat a sheet pan in the oven and set the pie dish on it. Also, letting the filling cool for a few minutes before assembling helps cut down on steam.

Do I have to blind bake the crust?

Not for this recipe. Blind baking can help, but it adds time and fuss. The lower rack and thick filling give you most of the benefit with none of the extra steps.

Can I make this ahead?

Yes. Make the filling up to 2 days ahead and refrigerate. Assemble with the crust right before baking. Cold filling is fine, just expect a few extra minutes in the oven. Bake until it is bubbling in the center, not just at the edges.

What vegetables work best?

Classic is carrots, celery, peas. You can also do corn, green beans, mushrooms, or diced potatoes (par-cook first so they are tender by bake time).

Can I use cream of chicken soup?

You can replace the sauce with one 10.5-ounce can plus a splash of broth or milk to loosen it, but the homemade roux version tastes fresher and lets you control the salt.

Does the pie dish material matter?

A little. Glass can brown faster and hold heat longer, so start checking a few minutes early and tent the edges with foil if they are getting too dark. Ceramic is a bit more forgiving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (glass or ceramic)
Large skillet or sauté pan
Whisk
Measuring cups and spoons
Baking sheet (optional but great for catch drips)
Pastry brush (optional for egg wash)

Pot pie is one of those dishes that feels like a hug from someone who actually stocked your fridge. When I first started leaning into practical cooking over classroom-perfect cooking, this was the kind of meal that taught me a big lesson: comfort food does not need to be complicated to be impressive. A good crust, a properly thick sauce, and enough seasoning to make you pause mid-bite. That is the whole game.

Pillsbury Chicken Pot Pie

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6 servings

Ingredients

1 box (14.1 oz) Pillsbury refrigerated pie crusts (2 crusts)
4 tbsp unsalted butter
1 yellow onion, diced (about 1 cup)
2 carrots, peeled and diced (about 3/4 cup)
2 celery stalks, diced (about 1/2 cup)
3 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups chicken broth (low sodium if possible)
1 cup milk (whole or 2%)
2 cups cooked chicken, shredded or diced (rotisserie is perfect)
1 cup frozen peas
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 tsp dried thyme (or 1 tbsp fresh)
1/4 tsp smoked paprika (optional but cozy)
1 tbsp lemon juice (optional, to brighten)
1 egg beaten with 1 tbsp water (optional egg wash for shine)
2 tbsp chopped parsley (optional finish)

Diced onion, carrots, and celery on a cutting board with a chef knife on a home kitchen counter

Instructions

Heat the oven: Preheat to 425°F. Set a rack on the lower third of the oven. If you want easy cleanup and a crispier bottom, place a rimmed baking sheet in the oven while it preheats.
Prep the crust: Let the Pillsbury pie crusts sit at room temperature for about 10 minutes so they unroll without cracking. Fit one crust into a 9-inch pie dish and gently press it into the corners. Keep the second crust chilled for now.
Sauté the vegetables: In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery. Cook for 6 to 8 minutes, stirring, until softened. Add garlic and cook for 30 seconds.
Build the sauce: Sprinkle the flour over the veggies and stir constantly for 1 minute to cook off the raw flour taste. Slowly whisk in the chicken broth, then whisk in the milk. Add salt, pepper, thyme, and smoked paprika (if using). Simmer for 3 to 5 minutes, stirring often, until thick and creamy. It should coat the back of a spoon.
Add chicken and peas (and warm the top crust): Stir in the cooked chicken and frozen peas. Simmer for 1 minute just to warm through. Turn off the heat. Taste and adjust seasoning. If it tastes a little flat, add the lemon juice.
Now pull the second crust from the fridge and let it sit on the counter for 10 to 15 minutes while the filling cools slightly. This helps it unroll smoothly and cuts down on steam (aka less soggy-crust drama).
Assemble: Spoon the filling into the crust-lined pie dish and spread evenly. Unroll the top crust over the filling. Trim excess, then crimp the edges. Cut 4 to 5 small slits in the top for steam vents. Brush with egg wash if you want a glossy, golden top.
Bake: Set the pie dish on the preheated baking sheet (or place a sheet on the rack underneath to catch drips). Bake for 30 to 35 minutes, until the crust is deeply golden and the filling is bubbling through the vents in the center, not just at the edges. If the edges brown too fast, loosely cover the rim with foil for the last 10 minutes.
Note: Dish material and filling temperature can shift timing. Glass dishes may brown faster, and cold filling may need a few extra minutes.
Rest, then slice: Let the pot pie rest for 10 to 15 minutes before slicing. It helps the filling set so you get clean slices instead of a lava flow. Finish with parsley if you want it to look extra alive.