Pioneer Woman's Chicken Pot Pie

I love a good old fashioned comfort meal every now and then and this definitely fit the bill! I made 3 pot pies (I added extra of each ingredient to have extra filling), one for us and two to take to people, so it was a good thing it turned out so yummy :-), but I knew the Pioneer Woman wouldn't let me down! I only wished we'd had more leftovers!

3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 T butter
1/2 c frozen peas
3 c cooked chicken
1/4 c all-purpose flour
3 c chicken broth
1 chicken bouillon cube
1/8 c white wine, optional (I did use white cooking wine)
1/4 c heavy cream
1 t ground thyme
1 t kosher salt, or more to taste
black pepper to taste
1/2 recipe Perfect Pie Crust

- Preheat oven to 400 degrees.
- Finely dice celery, carrots and onions.
- Melt butter in a large pot or dutch oven over med heat. Add the onion, carrots, cleery and peas. Saute until the vegetables start to turn translucent, a couple of minutes.
- Add chicken and sprinkle the flour evenly over and stir to combine Cook e for a couple minutes, stirring gently.
- Pour in chicken broth, stirring constantly. Stir in teh bouillon cube and wine. The flour will combine with the chicken to create a gravy.
- Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually. Season with the thyme, salt, and pepper. Remove from teh heat. Taste and adjust the seasonings as needed.
- Pour the chicken mixture into a deep pie pan or small casserole dish.
- Roll out the crust so that it's 1 inch larger that the pan. Place the crust on top of chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal.
- Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Cool for 10 minutes before serving.


michele cabiness said...

This looks great. I've been wanting chicken pot pie. Is this recipe supposed to make 1 or 2 pies?

Marci said...

I just realized when typing in the recipe that it is only supposed to make 1...I thought it made two, so ours didn't have quite as much filling and I'm sure it's even better when you do it right!

Stoots Family said...

Thanks so much for the recipe. I must was so easy to make. Tonight is the 2nd time I've made this & I have been craving it since the 1st time I made it!!!

Unknown said...

I have been wanting to make chicken pot pie homemade for some time now! I will be getting to work on it right away because it is now a favorite of my granddaughters now ❤️ Thanks again !!!

jumperhop said...
This comment has been removed by a blog administrator.
His Secret Obsession said...


Cooking when trying to lose body fat can Be tricky, we all know that. But today I got good news for you!

My friends Karine Losier and Dave Ruel spent the past year or so crafting the perfect "metabolic" recipe book.

I highly recommend this for your kitchen if you want to get leaner, do it faster, and have it taste BETTER than ever:

My TOP Fatloss Recipe Book <--- see how tasty


What is "metabolic cooking"?

Simply stated, it's a unique way of preparing food that combines nutrients specifically geared for melting off body fat FASTER than normal.

Here's what I really love about Metabolic Cooking:

1. The recipes are made from foods with a high Metabolic Thermo-Charge; more calories burned faster without losing taste...

2. They structured the cookbooks around their incredibly helpful "Metabolic Nutri-Profile"... makes it SUPER easy to use...

3. It's been specifically designed to fight the Metabolic Adaptation Phenomenon: That is what happens when you are on a dietplan and you all of a sudden stop dropping bodyfat!

Taste, ease, and metabolism-boosting power.

You need nothing more. The BEST recipes for faster fat loss <--- Yummy recipes to melt bodyfat

Talk to you soon,