Pioneer Woman Chicken Pot Pie

This easy Pioneer Woman Chicken Pot Pie is a creamy, comforting dish perfect for a quick weeknight meal. Made with tender chicken, fresh vegetables, and a flaky pie crust, it’s simple to prepare using ingredients you likely already have at home. Customize it with turkey or chicken and enjoy a hearty dinner in no time!

Ingredients Needed:

• 4 tablespoons 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 teaspoon turmeric
• Salt and pepper, to taste
• Chopped fresh thyme, to taste
• 1/4 cup half-and-half or cream
• 1 whole unbaked pie crust
• 1 whole egg

How To Cook Chicken Pot Pie:

1. Preheat the Oven: Preheat your oven to 375ºF (190ºC).
2. Sauté Vegetables: In a large pot, melt the butter over medium-high heat. Add the onion, carrot, and celery. Cook for about 3 minutes, stirring occasionally, until the onion is translucent.
3. Combine Ingredients: Stir in the shredded chicken or turkey. Sprinkle the flour over the mixture and stir until combined. Cook for 1 minute, then pour in the chicken broth (and white wine, if using). Stir and allow the mixture to cook and thicken. Once thickened, add turmeric, salt, pepper, and thyme.
4. Add Cream: Stir in the half-and-half or cream, letting it bubble and thicken for about 3 minutes. If the mixture is too thick, add a little more chicken broth.
5. Assemble the Pie: Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and place it over the filling. Press the edges to seal, and cut small vents in the crust for steam to escape.
6. Egg Wash: Mix the egg with 2 tablespoons of water and brush it over the crust.
7. Bake: Place the pie on a rimmed baking sheet. Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly. To prevent over-browning, cover the pie loosely with foil for the first 15 minutes.
8. Serve: Let it cool slightly before serving by the big ol’ spoonful!

Recipe Tips

• Use Leftover Chicken or Turkey: For an even quicker meal, use leftover rotisserie chicken or turkey. It adds great flavor and saves time.
• Adjust the Thickness: If your filling is too thick, add a little more chicken broth to reach your desired consistency. A creamy filling makes the pie extra delicious.
• Let the Filling Cool: After cooking the filling, let it cool for a few minutes before pouring it into the pie crust. This prevents the crust from getting soggy.
• Cut Vents in the Crust: Make sure to cut small vents in the top crust before baking. This allows steam to escape, helping the filling cook evenly.
• Egg Wash for Shine: Brush the crust with an egg wash (egg mixed with water) to give it a beautiful golden color when baked. It makes the pie look more appetizing!

How To Store & Reheat Leftovers

• Refrigerate: Let leftover Chicken Pot Pie cool to room temperature. Cover it with plastic wrap or put it in an airtight container. Store it in the fridge for up to 3 days.
• Freeze: To freeze leftover Chicken Pot Pie, let it cool completely. Wrap it well in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, put it in the fridge overnight before baking.
• Reheating:To reheat leftover Chicken Pot Pie, cover it with foil and bake at 350°F for 10 minutes. For single portions, microwave for 1-2 minutes until hot.

Nutrition Facts

Serving Size: 1 serving

• Calories: 281 kcal
• Total Fat: 17 g
• Saturated Fat: 10 g
• Cholesterol: 73 mg
• Sodium: 694 mg
• Potassium: 230 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 1 g
• Sugars: 1 g
• Protein: 10 g

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