Pioneer Woman Chicken Pot Pie Recipe

This Chicken Pot Pie Pioneer Woman recipe is straight-up comfort food that hugs your stomach and your soul — flaky crust on top, creamy chicken and veggie magic under. It’s kinda old-school and that’s the charm. Super budget-friendly too, especially if you’ve got leftover roast chicken lying around and zero plans.

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Ingredients Needed

• 4 Tbsp. butter – for the base, don’t sub it, just don’t.
• ½ cup onion, diced fine – gives the whole thing its depth. skip and it’s meh.
• ½ cup carrot, diced – sweetens up when it cooks, trust the process.
• ½ cup celery, diced – adds a bit of crunch and balance.
• 3 cups shredded cooked chicken or turkey – rotisserie, leftovers, whatever.
• ¼ cup all-purpose flour – thickens it. otherwise it’s soup.
• 3 cups low-sodium chicken broth – gotta keep the salt in check somewhere.
• Splash of white wine (optional) – fancy or frugal, your call.
• ¼ tsp turmeric – warm colour and subtle earthiness. not just for looks.
• Salt + pepper to taste – be generous. especially with the pepper.
• Fresh thyme (chopped) – adds that little herby punch. dried works too.
• ¼ cup half-and-half or cream – for that velvet texture, don’t skip.
• 1 pie crust, unbaked – homemade or shop-bought. zero judgment.
• 1 egg – for brushing the top so it shines like a pie in a movie.

How To Make Pioneer Woman Chicken Pot Pie

Sauté your veg:
Melt the butter in a big pan. Throw in the onions, carrots, celery. Stir around till it smells like a proper kitchen and onions go soft. Not browned, just mellow. Like they’re chillin’.

Chicken goes in:
Toss in the shredded chicken or turkey. Stir. Sprinkle flour over everything and mix until it’s kinda pasty. Not cute yet — it gets there.

Add liquids + flavour:
Pour in the broth slowly. Stir, stir, stir. Add wine if you’re into that. Then comes turmeric, salt, pepper, thyme. It’ll thicken into something that looks like it belongs in a crust.

Creamy moment:
Add half-and-half. Stir. Let it bubble for a few minutes. If it’s too thick, splash in a bit more broth. I always over-thicken it and then panic. You’ll fix it. We always fix it.

Crust time:
Pour the filling into a baking dish. Lay the crust on top. Doesn’t have to be perfect. I’ve patched mine with weird leftover edges before. Cut some vents — steam’s gotta get out.

Egg wash + bake:
Beat your egg with a little water. Brush it over the crust. Pop it in a 375ºF oven for about 25–30 minutes. I cover the edges with foil after like 10–15 min or they go way too dark.

Serve it up:
Wait 5 minutes before digging in. You will burn your tongue if you don’t. Been there. Still did it again the next time.

Recipe Tips

• Use rotisserie chicken if you’re tired. It works and saves your soul.
• If the filling’s too runny, cook it a few more mins before it goes in the dish.
• Gluten-free version? Sub cornstarch for the flour, 1:1.
• Don’t skip venting the crust. It bubbles over and makes a mess. I know this intimately.

How to Store & Reheat

• Room Temperature: Don’t leave out more than an hour.
• Fridge: Store in an airtight container up to 3 days.
• Freezer: Wrap well, freeze up to 2 months. Reheat at 350ºF until hot all the way through.

Nutrition Facts (Approx. per serving)

• Calories: 520
• Sodium: 680mg
• Protein: 28g
• Fat: 28g
• Carbs: 38g
• Fibre: 2g
• Sugar: 4g

FAQs

Can I use frozen veg?
Yep. Peas, carrots, corn — chuck them in. Just cook ‘em through.

Is puff pastry okay instead of pie crust?
Totally. It’ll be lighter and flakier. Good swap.

Can I make it dairy-free?
Use plant butter + coconut cream or oat milk. Won’t be exactly the same, but still good.

What if I don’t have thyme?
Use rosemary, parsley, or even Italian seasoning. Honestly? Just season it well and it’ll be fine.

Why did my crust sink into the filling?
Your filling was probably too hot when you put the crust on. Let it cool a bit first.