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Chicken Pot Pie
Chicken Pot Pie

Chicken Pot Pie

Comfort food at its finest, chicken pot pie hits the spot on those cold nights when we need a hearty bowl of cozy goodness.

|   Servings: 6    |   Prep-Time: 25 min - 45min    |   Total Time: 1 hr 5 min


Pre-made Crust:

  • 1 box of Pillsbury Pie Crust (if you need to keep things simple), or

Homemade crust:

  • 1 cup plus 1 tablespoon Gold Medal™ all-purpose flour
  • ½ teaspoon salt
  • ⅓ cup shortening
  • 3 to 5 tablespoons ice-cold water


  • 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 pot pie: Carrots & Peas
  • California blend: Broccoli, Carrots and Cauliflower
  • Shepherd’s pie blend: Carrots, Peas, Potatoes/Parsnips


Homemade Crust:

  1. Heat oven to 425°F. Combine flour and salt in a large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb.
  2. Mix in enough cold water with a fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
  3. Roll out the remaining ball of dough on a lightly floured surface into an 11-inch circle. Fold into quarters.
  4. Place dough into an un-greased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from the edge of the pan; set aside.
  5. Roll out the refrigerated ball of dough on a lightly floured surface into an 11-inch circle. Gently fold dough into quarters and set aside.


  1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan or use above crust instructions.
  2. In a 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.
  3. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  4. Stir in chicken and mixed vegetables. Remove from heat.
  5. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  6. Bake 30 to 40 minutes or until crust is golden brown.
  7. During the last 15 to 20 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning.
  8. Let stand 5 minutes before serving.