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Chicken Pot Pie with Herb and Cheddar Crust
Chicken Pot Pie with Herb and Cheddar Crust
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Elevate chicken pot pie with thyme and cheddar in flaky Pillsbury crusts.
Ingredients:
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/3 cup butter
  • 1/4 small onion, chopped
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • Salt and pepper to taste
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup milk
  • 2 1/2 cups shredded or cubed cooked chicken
  • 1 cup frozen mixed vegetables (from 12-oz bag)
Instructions:
  • Preheat oven to 425°F. Take the pie crusts out of the pouches and gently unroll one crust into a 9-inch pie plate. Press the crust firmly against the sides and bottom of the plate.
  • On a floured work surface, lay out the second crust. Spread cheese and thyme evenly over the crust, gently pressing them into the dough with your hands and a rolling pin to ensure maximum flavor.
  • In a 2-quart saucepan, melt butter over medium heat until fragrant. Add onion, carrot, and celery; sauté for 2 minutes until softened, stirring often. Season with a generous pinch of salt and pepper. Stir in 1/3 cup of flour until fully combined. Slowly pour in broth and milk, whisking until the mixture thickens. Add chicken and mixed vegetables, heating until warmed through. Take off the heat and savor the deliciousness!
  • Spoon the hot chicken mixture into the crust-lined plate. Place the herb and cheese crust on top of the filling, cheese side up, and seal the edge by fluting it. Cut slits in several places on the top crust.
  • Bake until the crust turns a beautiful golden brown color, which should take around 30 to 40 minutes. Allow it to rest for 5 minutes before serving.

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