Pioneer Woman Chicken Pot Pie Recipe

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Pioneer women are one of the best cooks in the world.

And her chicken pot pie is no exception!

This classic dish is comforting food at its finest and sure to please even the pickiest eaters.

The Pioneer Woman’s Chicken Pot Pie is a hearty, satisfying meal perfect for a cold winter’s night.

The creamy filling is loaded with chunks of chicken, vegetables, and a flaky crust.

It’s sure to become a family favorite!

This pot pie is full of chicken, potatoes, carrots, and a creamy sauce, all wrapped up in a flaky crust.

It’s the perfect comfort food for a cold winter day.

This Chicken Pot Pie is one of my go-to comfort food recipes.

I love the creamy filling and the flaky crust.

And it’s so easy to make!

Ingredients

  • 1 pie crust (homemade or store-bought)
  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup all-purpose flour
  • Salt and pepper
  • 3 tablespoons butter
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 1/2 teaspoon dried thyme
  • 1/4 cup white wine (optional)
  • 3 cups chicken stock
  • 1 cup frozen peas
  • 1/4 cup heavy cream

How to use pie crust in this recipe?

Pie crust is a pastry dough used as a base or top in pies and tarts.

It is made with flour, fat, and water.

The dough is rolled out and then placed in a pie dish.

It can be baked or pre-baked before adding the filling.

How to use Boneless chicken breasts in this recipe?

Boneless chicken breasts are a versatile chicken product used in various recipes.

They can be grilled, baked, roasted, or sauteed.

Chicken breasts are a good source of protein and are low in fat.

What is the difference between all-purpose flour and self-rising flour?

All-purpose flour is a type of wheat flour that can be used for baking or cooking.

It is made from a blend of hard and soft wheat flour.

Self-rising flour is all-purpose flour treated with baking powder and salt.

It is used for baking quick bread and pancakes.

Details of using other ingredients in the recipes

  1. Salt and pepper are used to season the chicken.
  2. The butter is melted in a large pot or Dutch oven over medium heat. The onion, carrots, celery, and thyme are added and cooked until the vegetables are soft, about 10 minutes.
  3. The chicken is added and cooked until browned, about 5 minutes. The flour is sprinkled over the chicken and vegetables and cooked for 1 minute.
  4. The wine, if used, is added and cooked for 1 minute. The chicken stock is added and brought to a simmer. The peas are added, and the pot pie is simmered until thickened, about 10 minutes.
  5. The cream is added, and the pot pie is simmered for 5 minutes. The pot pie is served hot with a flaky crust.

Step By Step Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Melt the butter over medium heat in a large pot or Dutch oven. Add the onion, carrots, celery, and thyme and cook until the vegetables are soft, about 10 minutes.

3. Add the chicken and cook until browned, about 5 minutes. Sprinkle the flour over the chicken and vegetables and cook for 1 minute.

4. Add the wine, if used, and cook for 1 minute. Add the chicken stock and bring to a simmer. Add the peas and simmer until thickened, about 10 minutes.

5. Add the cream and simmer for 5 minutes.

6. Pour the pot pie into a 9-inch pie dish. Cut the crust into 8 strips and place it over the top of the pie. Crimp the edges of the crust.

7. Bake for 20 minutes until the crust is golden brown. Serve hot.

Storage

It can be stored in the refrigerator for up to 3 days.

Reheat in the oven or microwave before serving.

There are 3 ways you can make this pot pie: with a store-bought pie crust, with a homemade pie crust, or without a crust.

If you’re using a store-bought pie crust, follow the instructions on the package.

If you’re using a homemade pie crust, roll out the dough and place it in a 9-inch pie dish.

Crimp the edges of the crust and set it aside.

How do you keep the bottom crust of chicken pot pie from getting soggy?

You can do a few things to prevent the bottom crust from getting soggy.

First, make sure that the filling is not too wet.

Second, pre-bake the pie crust for 10 minutes before adding the filling.

Third, brush the bottom and sides of the crust with a beaten egg before adding the filling.

This will create a barrier preventing moisture from seeping into the crust.

Fourth, place the pie dish on a baking sheet before adding the filling.

Thus, it will catch any drips and prevent them from making the crust soggy.

Finally, let the pot pie cool for 10 minutes before serving.

Thus, it will allow the filling to set and prevent the juices from running out of the pie and making the crust soggy.

What is the sauce made of in chicken pot pie?

The sauce comprises chicken stock, flour, butter, and cream.

The flour thickens the sauce, and the cream adds richness and flavor.

Can chicken pot pie be made ahead of time?

Yes, chicken pot pie can be made ahead of time.

Prepare the pot pie according to the recipe instructions and bake it.

Once it’s cooled, cover it with foil and store it in the refrigerator.

Reheat it in the oven or microwave when ready to serve it.

How does KFC make their pot pies?

KFC’s pot pies are made with a flaky crust and a creamy chicken filling.

The filling is made with chicken, vegetables, and savory gravy.

The pot pies are baked until the crust is golden brown and the filling is hot and bubbly.

Chicken Pot Pie

Pioneer Woman Chicken Pot Pie Recipe

The Pioneer Woman’s Chicken Pot Pie is a hearty, satisfying meal perfect for a cold winter’s night.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 2
Calories 1327 kcal

Equipment

  • 1 oven

Ingredients
  

  • 1 pie crust homemade or store-bought
  • 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup purpose flour
  • Salt and pepper
  • 3 tablespoons butter
  • 1 onion diced
  • 3 carrots peeled and diced
  • 3 celery stalks diced
  • 1/2 teaspoon dried thyme
  • 1/4 cup white wine optional
  • 3 cups chicken stock
  • 1 cup frozen peas
  • 1/4 cup heavy cream
  • 10 g Collard Greens

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt the butter over medium heat in a large pot or Dutch oven. Add the onion, carrots, celery, and thyme and cook until the vegetables are soft, about 10 minutes.
  • Add the chicken and cook until browned, about 5 minutes. Sprinkle the flour over the chicken and vegetables and cook for 1 minute.
  • Add the wine, if used, and cook for 1 minute. Add the chicken stock and bring to a simmer. Add the peas and simmer until thickened, about 10 minutes.
  • Add the cream and simmer for 5 minutes.
  • Pour the pot pie into a 9-inch pie dish. Cut the crust into 8 strips and place it over the top of the pie. Crimp the edges of the crust.
  • Bake for 20 minutes until the crust is golden brown. Serve hot.

Video

Nutrition

Calories: 1327kcalCarbohydrates: 104gProtein: 75gFat: 64gSaturated Fat: 29gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 232mgSodium: 1193mgPotassium: 1964mgFiber: 11gSugar: 18gVitamin A: 16852IUVitamin C: 40mgCalcium: 138mgIron: 8mg
Keyword Chicken Pot Pie From The Pioneer Woman
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