Pioneer Woman Chicken Pot Pie Recipe
The Pioneer Woman Chicken Pot Pie Recipe is warm, creamy and very comforting. This dish feels like home food. I love how rich and filling it is.
Ingredients
- Cooked chicken – 3 cups diced
- Butter – 6 tablespoons
- All-purpose flour – ⅓ cup
- Chicken broth – 2 cups
- Whole milk – 1 cup
- Onion – 1 medium chopped
- Carrots – 1 cup diced
- Frozen peas – 1 cup
- Garlic powder – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Dried thyme – ½ teaspoon
- Pie crusts – 2 ready-made
Instructions
Preheat the Oven
- Preheat oven to 400°F. Place one pie crust into the baking dish carefully.
Melt the Butter
- Melt butter in a skillet over medium heat. Do not let it burn.
Cook the Vegetables
- Add onion and carrots. Cook until soft and lightly golden.
Add the Flour
- Sprinkle flour over vegetables. Stir well and cook for two minutes.
Pour the Liquids
- Slowly add chicken broth and milk. Whisk until smooth and thick.
Season the Sauce
- Add salt, pepper, garlic powder and thyme. Stir gently.
Add Chicken and Peas
- Add cooked chicken and peas. Mix until coated with sauce.
Fill the Crust
- Pour filling into the prepared pie crust. Spread evenly.
Add Top Crust
- Cover with second pie crust. Seal edges and cut small slits.
Bake the Pie
- Bake for 40 minutes until crust turns golden brown.
Cool Before Serving
- Let pie rest for ten minutes. This helps filling set nicely.
Notes
- Use rotisserie chicken to save time.
- Cut vegetables into small, even pieces.
- Do not rush thickening the sauce.
- Vent the crust to release steam.
- Cover edges if browning too fast.