Chicken Pot Pie with Pillsbury Crust

Chicken Pot Pie with Pillsbury Crust
Ali Rosen


  • 4 Tablespoons  butter
  • 1 Cup  carrots, diced
  • onion, diced
  • 2 Cups  cubed chicken breasts
  •   One 16-ounce can Pillsbury biscuit dough
  • 1/2 Cup  all-purpose flour
  • 2 Cups  chicken stock
  • 1/2 Cup  peas

Chicken pot pie is quintessential comfort food. Yet the crust can often scare people off — most store-bought pie crusts are not thick and rich enough for a pot pie, but making it from scratch can turn an easy weekday meal into a long production.

For this recipe we cheat a little bit by substituting Pillsbury biscuits for crust. The result creates a flaky, full topping for a dish you can make easily.

Click here to see 101 Ways to Cook Chicken


Preheat the oven to 400 degrees.

Melt the butter in a sauté pan over medium heat. Add the carrots and onions and cook for about 5 minutes. Add the chicken and cook for another 5 minutes, stirring occasionally. Meanwhile, roll out the dough so that it is smooth. Make sure it is approximately the size of a 1-quart roasting pan.

When the chicken is almost cooked (but still a bit under), add the flour and chicken stock. Stir until the flour is fully incorporated and the mixture thickens. At the last moment, add the peas and stir them in, but don't allow much time to cook. Transfer the mixture to the roasting pan, add the dough to the top (just like you would on a pie), and put it in the oven until the crust on top is browned, about 12-15 minutes.


Calories per serving:

767 calories

Dietary restrictions:

Balanced Egg Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 146g 225%
  • Carbs 289g 96%
  • Saturated 61g 307%
  • Fiber 17g 69%
  • Trans 6g
  • Sugars 43g
  • Monounsaturated 32g
  • Polyunsaturated 12g
  • Protein 148g 295%
  • Cholesterol 426mg 142%
  • Sodium 5,897mg 246%
  • Calcium 274mg 27%
  • Magnesium 196mg 49%
  • Potassium 2,282mg 65%
  • Iron 20mg 108%
  • Zinc 6mg 41%
  • Phosphorus 1,149mg 164%
  • Vitamin A 1,425µg 158%
  • Vitamin C 46mg 76%
  • Thiamin (B1) 1mg 84%
  • Riboflavin (B2) 1mg 77%
  • Niacin (B3) 59mg 294%
  • Vitamin B6 3mg 157%
  • Folic Acid (B9) 249µg 62%
  • Vitamin B12 2µg 27%
  • Vitamin D 3µg 1%
  • Vitamin E 4mg 18%
  • Vitamin K 38µg 47%
See detailed nutritional info Have a question about nutritional data? Let us know.
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