Entree - Chicken Pot Pie with Flaky Crust recipes

Author: Daniel Danson

Tender chunks of chicken cooked slow with vegetables in a smooth gravy hide beneath a golden layer of frozen puff pastry. Use ingredients you have on hand to make this creamy and delicious pot pie for dinner tonight!

Chicken Souvlaki Pot Pie
Chicken Pot Pie with Flaky Crust
Chicken Amandine Pot Pie
How do you keep the bottom crust of chicken pot pie from getting soggy?
How do I use Pillsbury premade pie crust?
Can you put pot pies in an air fryer?
How do you know when chicken pot pie is done?

Chicken Souvlaki Pot Pie

Looking for a classic dinner made using Pillsbury™ refrigerated pie crusts? Then check out this baked chicken souvlaki pot pie that’s ready in an hour.
Provided by: Pillsbury Kitchens
Total time: 60 minutes
Prep time: 25 minutes
Yields: 6 servings
Cuisine: Mediterranean
Number of ingredients: 12

Ingredients:

2 tablespoons olive or vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into bite-size strips
1 medium red onion, chopped (about 1 1/4 cups)
2 small zucchini, cut in half lengthwise, then cut crosswise into slices (about 2 1/3 cups)
2 cloves garlic, finely chopped
2 teaspoons chili powder
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup plain yogurt
2 tablespoons all-purpose flour
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Nutrition:

How to cook:

Heat oven to 400°F. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook about 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet.
Heat remaining 1 tablespoon oil in skillet. Add onion and zucchini; cook and stir about 6 minutes or until zucchini is crisp-tender. Return chicken to skillet (discard chicken juices). Stir in garlic, chili powder, oregano and salt. Cook and stir 2 minutes. Stir in tomatoes; cook until thoroughly heated. Remove from heat.
In small bowl, beat yogurt and flour with wire whisk until blended; stir into chicken mixture. Spoon into ungreased 9-inch glass pie plate.
Unroll pie crust over hot chicken mixture. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust. Place pie plate on cookie sheet with sides.
Bake 25 to 30 minutes or until crust is golden brown (sauce may bubble slightly over crust). Let stand 5 minutes before serving.

Notes: Chicken Pot Pies Recipe, 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count) · 1 teaspoon all-purpose flour · 2 tablespoons margarine or butter · 2 tablespoons all-

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chicken pot pie with flaky crust pot pie with flaky crust

Chicken Pot Pie with Flaky Crust

Tender chunks of chicken cooked slow with vegetables in a smooth gravy hide beneath a golden layer of frozen puff pastry.
Provided by: Pillsbury Kitchens
Total time: 95 minutes
Prep time: 40 minutes
Yields: 4 servings
Number of ingredients: 12

Ingredients:

1 sheet frozen puff pastry (from 17.3-oz package), thawed
1 tablespoon olive or vegetable oil
3/4 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 large onion, coarsely chopped (1 cup)
1 cup quartered ready-to-eat baby-cut carrots (5 to 6 oz)
3/4 cup frozen sweet peas (from 1-lb bag)
1/2 cup sour cream
1 jar (12 oz) chicken gravy
2 tablespoons cornstarch
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 egg, beaten, if desired

Nutrition:

How to cook:

Heat oven to 375°F. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Cut slits or small designs in several places in pastry; set aside.
In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Add onion and carrots; cook 5 minutes, stirring frequently, until vegetables are crisp-tender. Remove from heat; stir in peas.
In medium bowl, beat remaining ingredients except egg with wire whisk until well blended. Stir into chicken mixture in skillet. Spoon into 9-inch deep-dish glass pie plate. Place pastry over filling allowing to hang over edge.
Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning.
Bake 20 to 25 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.

Notes: Mini Crescent Chicken Pot Pies Recipe, 1 1/2 cups frozen peas and carrots · 1 cup cubed (1/2 inch) cooked chicken or turkey · 1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)

Chicken Amandine Pot Pie

Use ingredients you have on hand to make this creamy and delicious pot pie for dinner tonight!
Provided by: Jessica Walker
Total time: 60 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 11

Ingredients:

3 cups cubed cooked chicken
1/2 cup chopped celery
1/4 cup chopped onion
2/3 cup mayonnaise or salad dressing
1/2 cup sour cream
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (8 oz) sliced water chestnuts, drained
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2/3 cup shredded Swiss cheese
1/2 cup slivered almonds
3 tablespoons butter, melted

Nutrition:

Serving Size: 1 Serving

How to cook:

Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. In 2-quart saucepan, gently mix chicken, celery, onion, mayonnaise, sour cream, soup and water chestnuts. Cook over medium heat until bubbly. Pour into pie plate.
Separate dough into 8 triangles. Arrange triangles, points toward center, over hot mixture. Cut off excess dough in center of pie; do not overlap dough.
In small bowl, mix cheese, almonds and melted butter. Spread evenly over dough.
Bake 35 to 40 minutes or until crust is golden brown.

Notes: Chicken Pot Pie Crescent Ring Recipe, 1 bag (10 oz) frozen microwavable mixed vegetables · 2 cups shredded cooked chicken · 1 can (10.5 oz) condensed cream of chicken soup · 1 tablespoon milk