Classic Chicken Pot Pie

Prep Time: 25 min
Total Time: 1 hr 5 min
Servings: 6

What makes a classic? Chicken and mixed vegetables in a rich homemade white sauce fill a flaky pie crust that's perfection.



  • 1 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package


  • 1/3 cup (75 mL) butter or margarine
  • 1/3 cup (75 mL) chopped onion
  • 1/3 cup (75 mL) all-purpose flour
  • 1/4 tsp (1 mL) pepper
  • 1 3/4 cups (425 mL) chicken broth
  • 1/2 cup (125 mL) milk
  • 2 1/2 cups (625 mL) shredded cooked chicken or turkey
  • 2 cups (500 mL) frozen mixed vegetables


  1. Heat oven to 400ºF. Prepare pie crusts according to package directions for Two-Crust Pie using 9-inch glass pie plate.
  2. 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.
  3. 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.
  4. Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning (remove last 10 minutes of baking). Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.