Pioneer Woman Chicken Pot Pie Recipe

Okay, so — chicken pot pie. One of those things that hits when you’re tired and just want something warm that smells like… not stress. Honestly, this one’s kinda ideal for using up rotisserie chicken or random bits of veg in your fridge. And the crust? Has cheese in it. Yep. So yeah, it’s comforting, filling, freezer-friendly — and works if you need a solid weeknight dinner that looks like effort but isn’t a huge deal.

You end up with this rich, creamy filling — soft onion, carrots, bits of broccoli (don’t skip it, trust me), pulled chicken, all hugged together in a thyme-scented sauce. The cheddar crust isn’t fancy, but the cheese gives it this extra something that’s hard to describe until you’re mid-bite thinking “okay yeah, I get it.” Texture-wise it’s flaky on top, soft under, thick but not gloopy inside.

Honestly, this recipe works because it’s flexible and still tastes like you planned it. Good for Sunday dinner, better reheated Monday night. Also? No soup cans. Just real stuff.

Jump to Recipe

Ingredients Needed:

For the crust:

• 2 cups all-purpose flour — forms the base, nothing special.
• 1 cup grated sharp cheddar cheese — adds flavour, edge.
• 1/2 cup cold salted butter, cut up — keeps crust flaky.
• 1/2 tsp kosher salt
• Black pepper, to taste
• 1 large egg — you’ll mix this for the wash later.

For the filling:

• 2 Tbsp salted butter — for the base.
• 1/2 onion, finely diced — sweetens up once cooked.
• 1 small carrot, finely diced
• 3/4 cup frozen broccoli, thawed and chopped
• 3 Tbsp all-purpose flour — thickens the sauce.
• 2 cups low-sodium chicken broth — smoother if it’s warm.
• 2 cups cooked chicken — pulled rotisserie works fine.
• 1 Tbsp chopped fresh thyme
• 3 Tbsp heavy cream — for that creamy finish.
• Salt + black pepper — taste and adjust.

How To Make Pioneer Woman Chicken Pot Pie:

Make the crust:
Toss flour, butter, cheese, salt, pepper into a food processor. Pulse until it’s crumbly. Add ice water — about 4–6 tablespoons — until it clumps like damp sand. Wrap it in plastic and chill it. Don’t skip this part, it helps later.

Cook the veg:
In a big pot, melt the butter, then sauté the onion, carrot, and broccoli. Stir until soft — about 3–4 minutes. Add flour. Stir that in. Then slowly add the broth, whisking out lumps. Let it simmer and thicken a bit.

Add the rest:
Stir in chicken, thyme, cream, salt, and pepper. Let it bubble just a bit. Then take it off heat and transfer everything into a 9-inch pie dish. Let it cool a few mins.

Top and seal:
Roll out the dough on a floured counter. You want it slightly bigger than the pie dish. Drape it over the top, press and crimp the edges. Egg wash it (1 egg mixed with water). Cut a few steam holes.

Bake:
Pop it in a 375°F oven for 25–30 minutes till golden. Broil for a minute at the end if it’s looking pale. Let it rest 5 mins or so before slicing.

Recipe Tips:

• If dough’s sticky, flour your surface more. Or chill longer.
• Don’t over-stir the filling after adding cream or it can break.
• Frozen veg = fine. Just thaw and pat dry.
• You can totally freeze before baking — just wrap well.

How to Store & Reheat:

• Room Temperature: Let cool no more than 2 hours.
• Fridge: Up to 4 days, sealed tight.
• Freezer: Freeze whole or by slice for 1–2 months. Reheat at 350°F till warmed through.

Nutrition Facts (Approx. per serving):

• Calories: 480
• Sodium: 560mg
• Protein: 24g
• Fat: 30g
• Carbs: 28g
• Fibre: 2g
• Sugar: 3g

FAQs:

Can I use puff pastry instead of homemade crust?
Yep. Works fine, just keep an eye on browning. It’ll puff more though.

Is it okay to leave out the cheese in the crust?
You can. It’ll still be a flaky crust, just a bit more plain.

Can I make it dairy-free?
Use dairy-free butter and milk for the crust/filling. It won’t be the same but still decent.

What if I don’t have thyme?
Try rosemary or dried Italian herbs. Or honestly, just skip it.

Can I make this ahead of time?
Yep. Make it, chill it, then bake day-of. Or freeze.