Pioneer Woman Deconstructed Chicken Pot Pie is made with chicken breasts, celery, carrots, onion, butter, puff pastry, flour, turmeric, chicken stock, half-and-half, peas, fresh thyme, and rosemary. This delicious Deconstructed Chicken Pot Pie recipe creates a hearty dinner that takes about 40 minutes to prepare and can serve up to 6 people.
More Pioneer Woman Recipe:
- Pioneer Woman Chicken Marsala
- Pioneer Woman Asian Chicken Wings
- Pioneer Woman Chicken Cordon Bleu Casserole
🧡 Why You’ll Love Deconstructed Chicken Pot Pie Recipe
- Crispy Puff Pastry Crust: The puff pastry circles bake to a golden crisp, adding a delightful crunch to each bite.
- Hearty Chicken Filling: Tender chicken combined with vegetables and a creamy sauce makes the filling satisfying and flavorful.
- Quick and Easy: With a total prep time of around 30 minutes, this dish is perfect for a busy weeknight meal.
- Comforting and Delicious: The warm, creamy sauce paired with fresh herbs creates a comforting dish that’s both tasty and satisfying.
- Customizable: Feel free to adjust the vegetables or herbs based on your preferences, making it easy to personalize this dish.
🍗 Pioneer Woman Deconstructed Chicken Pot Pie Ingredients
- 2 tablespoons butter (28 grams)
- 3 boneless, skinless chicken breasts, cut into small cubes
- 3 celery stalks, finely diced
- 2 carrots, peeled and finely diced
- 1 large onion, finely diced
- Kosher salt and freshly ground black pepper
- 2 sheets frozen puff pastry (from a 17.3-ounce/488 grams package), thawed
- 1 large egg, whisked with 1 teaspoon water
- 1/4 cup all-purpose flour (30 grams)
- 1/8 teaspoon turmeric
- 3 cups low-sodium chicken stock (720 milliliters), hot
- 2 cups half-and-half (480 milliliters)
- 2/3 cup frozen peas (100 grams)
- 2 sprigs fresh thyme, leaves picked
- 1 small sprig fresh rosemary, leaves chopped
🍲 How To Make Pioneer Woman Deconstructed Chicken Pot Pie
- Preheat Oven: Preheat your oven to 425°F (220°C) and line 2 baking sheets with parchment paper.
- Cook Chicken and Vegetables: Melt the butter in a large skillet over medium heat. Add the chicken, celery, carrots, and onion. Season with salt and pepper, and cook for about 7 minutes, until the vegetables begin to soften.
- Prepare the Crusts: Unroll both sheets of puff pastry, even them out with a rolling pin, and cut out 3 circles from each sheet. Place the circles on the prepared baking sheets, poke them with a fork, brush with the egg wash, and season with salt and pepper. Bake for about 10 minutes or until golden brown.
- Make the Filling: Sprinkle the flour over the chicken and vegetables, add turmeric, and cook for 2 minutes. Gradually pour in the hot chicken stock, then add the half-and-half, peas, thyme, and rosemary. Cook until the sauce thickens, about 3 minutes.
- Serve: Spoon the chicken mixture into bowls and top with the baked puff pastry circles.
💭 Recipe Tips
- Use Thawed Puff Pastry: Make sure your puff pastry is fully thawed before using it. This ensures it rolls out easily and bakes to a crispy texture.
- Don’t Overcook the Vegetables: Cook the vegetables until they just start to soften. They’ll continue to cook in the sauce, and this prevents them from becoming mushy.
- Adjust Seasoning to Taste: Taste the filling before serving and adjust the salt and pepper as needed. This helps balance the flavors.
- Watch the Baking Time: Keep an eye on the puff pastry while it bakes. It should be golden brown; overbaking can make it too hard.
- Let the Filling Thicken Properly: Allow the sauce to cook until it thickens before serving. This ensures the filling has a nice, creamy consistency and doesn’t become runny.
🎚 How To Store Leftovers Deconstructed Chicken Pot Pie?
- Refrigerate: Cool the leftover Deconstructed Chicken Pot Pie to room temperature. Store in an airtight container in the fridge for up to 3 days.
- Freeze: Cool completely, then place in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Deconstructed Chicken Pot Pie?
- In The Oven: Preheat to 350°F. Cover, leftovers deconstructed chicken pot pie with foil and bake for 20 minutes until heated through.
- In The Microwave: Heat, leftovers deconstructed chicken pot pie in a microwave-safe dish for 2-3 minutes on high, stirring halfway through.
🥗 What To Serve With Deconstructed Chicken Pot Pie?
This hearty Deconstructed Chicken Pot Pie pairs well with a side salad, steamed green beans, roasted potatoes, or garlic bread. It also can be served alongside a fresh fruit salad, sautéed spinach, mashed sweet potatoes, or a simple coleslaw for a delicious dinner.
FAQ’S:
What Can I Do If My Puff Pastry Becomes Too Soft Before Baking?
If your puff pastry becomes too soft, refrigerate it for about 15 minutes to firm it up before cutting and baking. This helps it maintain its shape and achieve a crispy texture.
What Can I Use Instead Of Chicken Stock?
You can use vegetable stock or broth as a substitute for chicken stock. Adjust seasoning to balance the flavors if needed.
What Should I Do If My Filling Is Too Thick After Cooking?
If the filling is too thick, gradually stir in a bit more hot chicken stock or half-and-half until you reach the desired consistency.
How Can I Prevent The Crust From Getting Soggy When Stored?
To prevent sogginess, store the puff pastry separately from the filling. Add the pastry on top of the filling just before serving.
More Pioneer Woman Recipe:
- Pioneer Woman Tater Tot Chicken Casserole
- Pioneer Woman Melt In Your Mouth Chicken
- Pioneer Woman Peach Bbq Chicken
Pioneer Woman Deconstructed Chicken Pot Pie Nutrition Facts
Serving Size: 1 serving
- Calories: 470
- Total Fat: 26g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 800mg
- Potassium: 550mg
- Total Carbohydrate: 32g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 24g
Pioneer Woman Deconstructed Chicken Pot Pie
Description
Pioneer Woman Deconstructed Chicken Pot Pie is made with chicken breasts, celery, carrots, onion, butter, puff pastry, flour, turmeric, chicken stock, half-and-half, peas, fresh thyme, and rosemary. This delicious Deconstructed Chicken Pot Pie recipe creates a hearty dinner that takes about 40 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line 2 baking sheets with parchment paper.
- Cook Chicken and Vegetables: Melt the butter in a large skillet over medium heat. Add the chicken, celery, carrots, and onion. Season with salt and pepper, and cook for about 7 minutes, until the vegetables begin to soften.
- Prepare the Crusts: Unroll both sheets of puff pastry, even them out with a rolling pin, and cut out 3 circles from each sheet. Place the circles on the prepared baking sheets, poke them with a fork, brush with the egg wash, and season with salt and pepper. Bake for about 10 minutes or until golden brown.
- Make the Filling: Sprinkle the flour over the chicken and vegetables, add turmeric, and cook for 2 minutes. Gradually pour in the hot chicken stock, then add the half-and-half, peas, thyme, and rosemary. Cook until the sauce thickens, about 3 minutes.
- Serve: Spoon the chicken mixture into bowls and top with the baked puff pastry circles.
Notes
- Use Thawed Puff Pastry: Make sure your puff pastry is fully thawed before using it. This ensures it rolls out easily and bakes to a crispy texture.
- Don’t Overcook the Vegetables: Cook the vegetables until they just start to soften. They’ll continue to cook in the sauce, and this prevents them from becoming mushy.
- Adjust Seasoning to Taste: Taste the filling before serving and adjust the salt and pepper as needed. This helps balance the flavors.
- Watch the Baking Time: Keep an eye on the puff pastry while it bakes. It should be golden brown; overbaking can make it too hard.
- Let the Filling Thicken Properly: Allow the sauce to cook until it thickens before serving. This ensures the filling has a nice, creamy consistency and doesn’t become runny.
Pioneer Woman Deconstructed Chicken Pot Pie