Are you craving a comforting, delicious meal that's ready in a flash? Look no further than this upgraded Pillsbury Pot Pie recipe! We're taking a classic shortcut and elevating it to homemade deliciousness, perfect for busy weeknights or a cozy weekend supper. This easy recipe combines the convenience of Pillsbury pie crust with fresh, flavorful ingredients, creating a hearty and satisfying meal that the whole family will love. Get ready to experience pot pie like never before!
Ingredients:
- 1 package (14.1 ounces) Pillsbury refrigerated pie crusts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound boneless, skinless chicken breasts, cooked and cubed (rotisserie chicken works great!)
- 1 cup frozen peas and corn blend
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Get started: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie plate.
Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step adds depth of flavor to your pot pie filling.
Create the filling: Stir in the cooked chicken, peas, corn, chicken broth, heavy cream, flour, thyme, salt, and pepper. Bring to a simmer, stirring constantly, until the sauce has thickened slightly. This should take about 2-3 minutes. Don't rush this step; proper thickening is key!
Assemble the pot pie: Carefully roll out one pie crust and place it in the prepared pie plate. Pour the chicken and vegetable filling into the crust.
Top it off: Roll out the second pie crust and place it over the filling. Crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape. For a beautiful finish, you can brush the top crust with a little milk or egg wash before baking.
Bake to perfection: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for a few minutes before serving.
Tips for Pot Pie Success:
- Rotisserie chicken shortcut: Using pre-cooked rotisserie chicken saves significant time and effort.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Veggie variations: Feel free to add other vegetables like mushrooms, potatoes, or green beans.
- Make it creamy: For an extra creamy pot pie, increase the amount of heavy cream to 3/4 cup.
- Leftovers: Store leftover pot pie in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 25-30g
- Fat: 25-30g
- Carbohydrates: 30-35g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
Variations on this Delicious Dish:
- Turkey Pot Pie: Substitute cooked turkey for the chicken.
- Vegetarian Pot Pie: Omit the chicken and add extra vegetables like mushrooms, spinach, and butternut squash. Consider adding a vegetarian protein source like lentils or chickpeas.
- Beef Pot Pie: Use cooked beef instead of chicken for a hearty beef pot pie.
This easy Pillsbury pot pie recipe is a fantastic example of delicious and quick dinner ideas. It's a simple yet satisfying meal that's perfect for busy weeknights or a comforting weekend dinner. Enjoy the homemade goodness!