Description
The Betty Crocker Chicken Pot Pie is a timeless comfort food, featuring a creamy filling packed with tender chicken and hearty vegetables, all wrapped in a flaky, golden crust. Perfect for family dinners, cozy nights in, or meal prep, this dish is easy to make and endlessly customizable. Whether you follow the classic recipe or add your own twist, it’s a satisfying and versatile meal that everyone will love.
Ingredients
Essential Ingredients
Cooked, shredded chicken
Mixed vegetables (peas, carrots, and corn)
Cream of chicken soup
Chicken broth
Milk
Pie crusts
Salt and black pepper
Optional Additions
Fresh herbs (parsley or thyme) for extra flavor
Shredded cheddar cheese for a creamy twist
Fresh vegetables instead of frozen for more texture
Instructions
Preheat the Oven
Set the oven to 425°F (220°C) for an even, golden-brown crust.
Prepare the Filling
In a large mixing bowl, combine:
Cooked, shredded chicken
Mixed vegetables (frozen or lightly steamed fresh vegetables)
Cream of chicken soup
Chicken broth
Milk
Black pepper
Stir until well combined and creamy.
Assemble the Pie
Roll out one pie crust into a 9-inch pie pan.
Pour the filling into the crust and spread evenly.
Cover with the second pie crust and crimp the edges with a fork.
Cut small slits in the top crust to allow steam to escape.
Bake and Serve
Bake for 30-35 minutes or until the crust is golden brown.
Let the pie cool for 5-10 minutes before serving
Notes
Blind bake the bottom crust for 5-7 minutes to prevent sogginess.
Brush the top crust with an egg wash (1 beaten egg + 1 tbsp water) for a golden finish.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheat in the oven at 350°F to keep the crust crisp.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: chicken pot pie, easy dinner, comfort food, family meal, Betty Crocker recipe, homemade pot pie