Pioneer Woman Chicken Pot Pie Toast

This delicious Pioneer Woman Chicken Pot Pie Toast is a quick and easy meal that combines creamy chicken and veggies on crispy brioche. With flexible ingredients you probably already have, this comforting dish is perfect for any night when you crave something warm and hearty! Enjoy the delightful twist on a classic favorite!

Ingredients Needed:

• 1/2 stick salted butter
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 large yellow onion, diced
• 2 sprigs fresh thyme
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1 chicken bouillon cube
• Pinch of turmeric
• Kosher salt and freshly ground black pepper (to taste)
• 6 thick slices brioche
• 2 cups shredded cooked chicken
• 1/2 cup frozen peas
• Chives, chopped, for garnish

How To Cook Chicken Pot Pie Toast:

1. Melt Butter: In a large pot or Dutch oven, melt the butter over medium heat.
2. Sauté Vegetables: Add the diced carrots, celery, and onion, sautéing until they start to turn translucent, about 2 minutes.
3. Add Thyme and Flour: Toss in the thyme sprigs, then sprinkle the flour evenly over the sautéed vegetables, stirring to combine.
4. Make Sauce: Gradually add the chicken broth, heavy cream, bouillon cube, turmeric, and season with salt and pepper. Bring to a boil, stirring constantly.
5. Simmer: Reduce the heat to low and let it simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 10 to 12 minutes.
6. Toast Brioche: While the sauce is simmering, toast the brioche slices until golden brown.
7. Combine Chicken and Peas: Stir in the shredded chicken and cook for 1 to 2 minutes. Add the frozen peas and stir, cooking for an additional minute.
8. Assemble: Place a slice of toast on each plate, top with a ladle of the chicken mixture, and garnish with chopped chives.

Recipe Tips

• Toast the Brioche Right Before Serving: Toasting the bread just before adding the filling keeps it crispy and prevents it from getting soggy.
• Cook Veggies Until Just Soft: When sautéing the carrots, celery, and onion, only cook until they start to soften. This preserves texture in the final dish.
• Add Flour Slowly to Prevent Clumping: Sprinkle the flour gradually over the veggies, stirring constantly to avoid lumps, and create a smooth, creamy sauce.
• Simmer the Sauce Until It Thickens: Keep stirring as the sauce thickens so it coats the back of a spoon. This will help the flavors meld together well.
• Add Peas Last: Stir in the frozen peas right before serving to keep them bright and firm in texture.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover Chicken Pot Pie Toast in an airtight container and store it in the fridge. It will stay good for up to 3 days.
• Freeze: Wrap leftover Chicken Pot Pie Toast tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 2 months. To thaw, move it to the refrigerator overnight before serving.
• Reheating: You can reheat leftover Chicken Pot Pie Toast in the oven at 350°F for 10 minutes, also you can reheat in the microwave on medium for 2-3 minutes, or a covered skillet on low for 5-10 minutes.

Nutrition Facts

Serving Size: 1 pie (284g)

• Calories: 649
• Total Fat: 38g
• Saturated Fat: 13g
• Cholesterol: 30mg
• Sodium: 1150mg
• Total Carbohydrate: 58g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 17g

Try More Pioneer Woman Recipes:

• Pioneer Woman Deconstructed Chicken Pot Pie
• Pioneer Woman Beef Pot Pies
• Pioneer Woman Shepherd’s Pie
• Pioneer Woman Bourbon Chicken
• Pioneer Woman Chicken Enchiladas Recipe