Pioneer Woman Chicken Pot Pie Recipe
The Pioneer Woman’s version is rich and filled with tender chicken, hearty vegetables, and a creamy gravy.One key trick to mastering this recipe is to use a homemade cheddar crust, which adds an extra layer of flavor and texture.Plus, it’s perfect for making ahead and freezing, ensuring you always have a delicious meal on hand for busy nights.Don’t forget to preheat your oven to 375ºF to get started!
Ingredients
- 4 tbsp Butter
- 1 cup Onion chopped
- 1 cup Carrot chopped
- 1 cup Celery chopped
- 3 cups Cooked Chicken shredded
- 1/3 cup Flour
- 4 cups Chicken Broth
- 1 cup Peas frozen
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 package Pie Crust
- 1 Egg beaten for egg wash
Instructions
- Preheat your oven to 375ºF.
- In a large pot, melt the butter over medium-high heat.
- Add the onion, carrot, and celery.
- Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
- Stir in the shredded chicken.
- Sprinkle the flour over the mixture and stir until it’s all combined with the meat and vegetables.
- Gradually add the chicken broth, stirring constantly.
- Continue to simmer until the mixture thickens, about 5-7 minutes.
- Add the peas, salt, and black pepper.
- Transfer the chicken mixture to a pie dish.
- Cover with the pie crust, trimming any overhanging dough.
- Brush the crust with the beaten egg and use a knife to make a few small steam vents.
- Bake in the preheated oven until the crust is golden brown, about 24-30 minutes.
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