Pioneer Woman Chicken Pot Pie Recipe

This Pioneer Woman chicken pot pie bakes tender shredded chicken and diced vegetables in a creamy, broth-based filling under one flaky crust. It comes together in about an hour and serves 12. A splash of white wine and a little turmeric add quiet depth and color to the gravy.

Ree Drummond builds this version on her Food Network show and in her cookbooks, and she keeps it refreshingly forgiving. You sprinkle the flour straight onto the cooked chicken and vegetables before any liquid goes into the pot. That coats everything first, so the gravy thickens evenly once the broth hits the heat.

Cover the crust loosely with foil for the first 15 minutes, then pull it off. Skip that step and the top browns before the filling underneath turns hot and bubbly. The foil slows the surface, so crust and filling finish at the same time.

Pioneer Woman Chicken Pot Pie Recipe

Recipe by Marry ThompsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

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minutes

Cooking time

45

minutes

Calories

222

kcal

Chicken Pot Pie bakes a creamy filling under a flaky, vented top crust until deep golden and bubbling.

Ingredients

• Filling

• 4 Tbsp. butter
  

• 1/2 cup finely diced onion
  

• 1/2 cup finely diced carrot
  

• 1/2 cup finely diced celery
  

• 3 cups shredded cooked chicken or turkey
  

• 1/4 cup flour
  

• 3 cups low-sodium chicken broth, plus more as needed
  

• Splash of white wine (optional)
  

• 1/4 tsp. turmeric
  

• Salt and pepper, to taste
  

• Chopped fresh thyme, to taste
  

• 1/4 cup half-and-half or cream
  

• Crust and Wash

• 1 unbaked pie crust
  

• 1 egg
  

Directions

• Preheat the oven to 375ºF. Melt the butter over medium-high heat, then add the onion, carrot, and celery. Cook about 3 minutes, until the onion turns translucent.
  
• Stir in the chicken, sprinkle the flour over top, and stir until combined. Cook 1 minute, then pour in the broth and wine. Let it thicken, then add the turmeric, salt, pepper, and thyme.
  
• Add the half-and-half and let the filling bubble and thicken, about 3 minutes. Splash in more broth if it gets too thick, then turn off the heat.
  
• Pour the filling into a 2-quart baking dish. Lay the rolled-out crust over top, press the edges to seal, and cut a few vents. Brush all over with the egg beaten with 2 tablespoons of water.
  
• Bake on a rimmed baking sheet 25 to 30 minutes, until the crust is deep golden and the filling bubbles. Cover loosely with foil for the first 15 minutes.
  

FAQs

Can I use rotisserie chicken instead of cooking my own?

Yes, rotisserie chicken works well here and saves you from cooking the meat first. You need three cups shredded, which is about one medium store-bought bird. Pull the meat while it is still warm, since it shreds far more easily than cold chicken.

What do I do if the filling turns out too thin?

Stir in a quick cornstarch slurry if the filling stays runny after simmering. Whisk one tablespoon of cornstarch into two tablespoons of cold water, then add it to the pot. Cold water stops the starch from clumping, so it blends in smoothly and thickens the gravy within a minute.

Can I make it ahead of time?

Make the filling up to a day ahead and keep it covered in the fridge. When you are ready, spoon it into the dish, top with crust, brush with egg, and bake. Chilled filling sets thicker, so it may need a few extra minutes in the oven to heat through.

How do I store and reheat leftovers?

Three days is how long leftovers keep, tightly covered or moved to an airtight container. Reheat them in a 350 degree oven under loose foil for about twenty minutes. The oven crisps the crust again, while a microwave tends to leave the pastry soft and soggy.

Does chicken pot pie need a side, or is it a meal on its own?

On its own it covers protein, vegetables, and pastry, so a side is optional rather than required. Something crisp and acidic balances the rich filling far better than another starchy dish would. A spinach salad with bacon dressing brings exactly that bright, tangy contrast to the plate.

What can I do with leftover cooked chicken?

Leftover shredded chicken does not have to wait for another pot pie. Stir a cup or two into a comforting homemade chicken soup for an easy second meal. The cooked meat only needs to warm through, so add it near the end to keep it tender.