I have always loved the recipes from the Pioneer Woman. Her recipes are comfort food at its best and she is my go-to when searching for a new recipe.
I found her chicken pot pie recipe years ago and have tweaked it for my family’s taste and my convenience. I like to streamline when possible so I use refrigerated pastry dough as opposed to making my own. You are more than welcome to make your own dough, but I find this to be a nice trade-off of taste and time.
I also love fresh thyme and put a LOT in this. I’m telling you, that is the key to delicious and flavorful chicken pot pie. Don’t skimp on it! Definitely taste the filling and adjust the seasonings to your liking.
This recipe makes 2 top crust pie plates, or a 9X13 pan. Its great to make and enjoy one for dinner and then freeze the other for a quick dinner later on. I put directions for freezing and cooking from frozen in the notes.
Please note: My timing is an estimate, so please bear with me. I’d love to hear how it goes for you!
Enjoy!
Chicken Pot Pie (adapted from the Pioneer Woman)
Ingredients
- 1 package refrigerated pie crusts
- One 2-3 lb chicken fryer or 3 cups shredded cooked chicken/turkey
- 4 Tbsp (1/2 stick) butter
- 1 medium onion finely diced
- 3-4 carrots peeled and finely diced
- 3 celery stalks finely diced
- 1-2 russet potatoes peeled and finely diced
- 1/4-1/3 cup flour
- 2 cups chicken broth
- 1 chicken bouillon cube
- ¼ cup white wine optional
- ½-1 cup frozen peas
- ½ cup half-and-half or cream
- ½ package of fresh thyme sprigs leaves pulled off and chopped
- Salt and pepper to taste
- 1 egg
Instructions
- Cook chicken. I use my pressure cooker, but you can boil it or even use a rotisserie chicken. Shred the meat and set aside.
- Remove pie crust from fridge and set aside.
- Preheat the oven to 400ºF.
- Finely dice all veggies.
- In a large pot, melt the butter over medium-high heat, then add the onion, carrot, celery and potatoes. Cook, stirring occasionally, until the onion begins to turn translucent, about 3 minutes.
- Stir in the chicken or turkey, then sprinkle the flour over top and stir it until it's all combined with the meat and vegetables. Cook for about 1 minute, then pour in the chicken broth, bouillon cube (and wine, if using). Stir and let it cook and thicken a few minutes. Add the peas.
- Add the half-and-half or cream, then stir the mixture and let it bubble and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Add the thyme and season with salt and pepper. Taste and be sure it is adequately salted. Turn off the heat.
- Pour the filling into 2 pie plates or a 9x13 baking dish. Open both rolls of pie crust and unroll and place over filling mixture. If making in large baking dish, the pie crusts will overlap in the middle. Press the dough so the edges stick to the outside of the pan or roll the edge back over itself to form a crust edge. Use a knife to cut little vents here and there in the surface of the dough.
- Mix together the egg with 2 tablespoons of water and brush it all over the surface of the crust. (You will have some egg wash left over.)
- Place the pie on a rimmed baking sheet and bake until the crust is deep golden brown and the filling is bubbly, 30-45 minutes. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the last15 minutes of baking time.
- Let cool about 10 min before serving. Cut or scoop and enjoy!
Notes
To cook from frozen: Remove pot pie from freezer, uncover and brush with egg wash and place directly into a 375ºF oven and bake until lightly browned and bubbly, 40-60 minutes. Enjoy!
