How To Make Pioneer Woman Chicken Pot Pie
Delight your taste buds with this creamy pioneer woman chicken pot pie, made with half & half and veggies, topped with a crumbly crust.
Ingredients
- 4 tbsp butter
- ½ cup onion, finely diced
- ½ cup carrot, finely diced
- ½ cup celery, finely diced
- 3 cups chicken, or turkey, shredded, cooked
- ¼ cup flour
- 3 cups chicken broth, low-sodium, plus more if needed
- 1 splash white wine, optional
- ¼ tsp turmeric
- salt and pepper, to taste
- fresh thyme, chopped, to taste
- ¼ cup half and half, or cream
- 1 pie crust, whole, unbaked
- 1 egg, whole
- 2 tbsp water
Instructions
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Preheat the oven to 375 degrees F.
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Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around for about 3 minutes until the onions start to turn translucent.
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Stir in the chicken and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth, wine, and stir it around and let it cook and thicken.
- Once it starts to thicken add the turmeric, salt, pepper, and thyme.
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Add the half-and-half, then stir the mixture and let it bubble up and thicken for about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
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Pour the filling into an 8x8-inch baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
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Mix together the egg with water and brush it all over the surface of the crust.
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Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly.
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Serve up servings by the spoonful and enjoy.
Recipe Notes
To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
Nutrition
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