Pioneer Woman Chicken Pot Pie Recipe

The Pioneer Woman Chicken Pot Pie is a true comfort food classic. This dish combines tender chicken, hearty vegetables, and a creamy, savory sauce all tucked beneath a golden, flaky crust. It’s a family favorite because it feels homely, filling, and incredibly satisfying.

Whether you’re making it for a weeknight dinner, a holiday gathering, or just to enjoy a cozy meal, this pot pie never fails to impress. Best of all, it can be prepared in under an hour with the help of simple ingredients you likely already have in your pantry.

A Quick Glimpse at Pioneer Woman Chicken Pot Pie

Chicken pot pie is believed to have European origins, but over time, it has become an American classic. The Pioneer Woman’s version keeps it approachable, hearty, and loaded with flavor. With shredded chicken, vegetables like carrots and peas, and a creamy sauce made from butter, flour, and broth, all wrapped in a crisp pie crust, it’s the definition of comfort in every bite.

Try Other Pioneer Woman Recipes

• Pioneer Woman Cowboy Caviar
• Pioneer Woman’s Pecan Pie Dump Cake
• Pioneer Woman Chicken Stroganoff
• Pioneer Woman Chicken Spaghetti

Why This Recipe is Worth Trying

• One-dish wonder – everything you need in a meal: protein, veggies, and carbs.
• Family-friendly favorite – even picky eaters love it.
• Make-ahead option – prepare the filling in advance and assemble later.
• Customizable – swap in your favorite vegetables or leftover turkey.
• Classic comfort food – warm, hearty, and soul-satisfying.

Essential Ingredients for This Recipe

• Cooked chicken (shredded, about 3 cups)
• Onion (1, chopped)
• Carrots (2, diced)
• Celery (2 stalks, diced)
• Frozen peas (1 cup)
• Butter (½ cup)
• All-purpose flour (½ cup)
• Chicken broth (3 cups)
• Whole milk or cream (1 cup)
• Salt and black pepper (to taste)
• Pie crusts (2, refrigerated or homemade)
• Egg wash (1 egg + 1 tbsp water, for brushing)

Useful Equipment

• Large skillet or saucepan
• Wooden spoon or whisk
• Rolling pin (if using homemade dough)
• 9-inch pie dish
• Pastry brush

Directions to Make Pioneer Woman Chicken Pot Pie

Step 1: Prepare the filling

In a large skillet, melt butter over medium heat. Add onions, carrots, and celery, cooking until soft. Stir in flour and whisk for 1–2 minutes to make a roux.

Step 2: Add liquids

Gradually whisk in chicken broth and milk, stirring constantly until the sauce thickens. Season with salt and pepper.

Step 3: Combine chicken and veggies

Stir in shredded chicken and peas. Remove from heat and let the mixture cool slightly.

Step 4: Assemble the pie

Place one pie crust in the bottom of a greased pie dish. Spoon the filling into the crust, spreading evenly. Top with the second crust, sealing the edges. Cut small slits on top for steam to escape.

Step 5: Bake

Brush the top with egg wash for a golden finish. Bake at 400°F (200°C) for 35–40 minutes, or until the crust is golden brown and crisp.

Step 6: Cool and serve

Let the pie rest for 10 minutes before slicing. Serve warm and enjoy.

What I Got Wrong (And How I Fixed It)

• Filling too runny – I didn’t cook the roux long enough; fixed by whisking until thick before adding chicken.
• Undercooked crust bottom – baked pie directly; fixed by preheating the pie dish for a crisper base.
• Overfilling the crust – caused overflow; fixed by leaving a little room at the top.
• Not resting before slicing – filling spilled out; fixed by letting it rest 10 minutes.

Healthier Ways to Make Pioneer Woman Chicken Pot Pie

Swap butter for olive oil, use whole wheat crusts, or replace cream with low-fat milk. Adding extra vegetables like spinach, mushrooms, or zucchini increases nutrients without sacrificing flavor.

Ingredient Substitutions for Pioneer Woman Chicken Pot Pie

• Use turkey instead of chicken for a post-holiday version.
• Replace peas with green beans or corn.
• Swap store-bought crust with puff pastry for a lighter, flakier top.
• Use almond milk instead of cream for a lighter sauce.

Unexpected Ways to Enjoy This Pioneer Woman Chicken Pot Pie

• In ramekins – bake individual portions for easy serving.
• As a freezer meal – make two pies, bake one and freeze the other.
• With biscuits – top the filling with biscuit dough instead of pie crust.
• As a soup version – skip the crust and serve the filling with bread.
• Topped with mashed potatoes – turn it into a shepherd’s pie twist.

Best Tips for Pioneer Woman Chicken Pot Pie Success

• Keep crust cold – prevents soggy pie.
• Thicken filling well – runny sauce makes crust collapse.
• Seal edges properly – stops filling from leaking out.
• Use leftover chicken – speeds up preparation.
• Add slits in crust – allows steam to escape.
• Rest before cutting – keeps slices neat.

Tasty Twists on Pioneer Woman Chicken Pot Pie

• Cheddar in the crust – adds cheesy flavor.
• Spicy version – stir in chili flakes or jalapeños.
• Herb crust – add thyme or rosemary to the dough.
• Curry twist – season filling with curry powder for bold flavor.
• Seafood version – swap chicken with shrimp or salmon.

Best Ways to Store Your Pioneer Woman Chicken Pot Pie

• Refrigerate leftovers – keep in an airtight container for 3–4 days.
• Freeze unbaked pie – assemble and wrap tightly, freeze for up to 3 months.
• Freeze baked pie – cool completely, then freeze slices individually.
• Reheat properly – oven reheating gives the best crust.

Ways to Warm It Up Again

• Oven method – reheat at 350°F covered with foil until hot.
• Microwave – for individual portions, though the crust may soften.
• From frozen – bake unbaked frozen pie directly, adding 15–20 minutes to cook time.

Nutritional Breakdown (per serving)

• Calories: ~480
• Protein: 28g
• Carbohydrates: 38g
• Fat: 24g
• Fiber: 4g
• Sodium: ~900mg

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FAQs

Where did chicken pot pie originate?

Chicken pot pie has European roots, with versions dating back to England, but it became popular in the United States as a classic comfort food. The Pioneer Woman’s take on chicken pot pie keeps the traditional creamy filling and flaky crust but simplifies the process to make it easy for home cooks.

How do you keep the bottom crust of chicken pot pie from getting soggy?

To avoid a soggy bottom crust, preheat the pie dish before adding the crust or brush the base with a light egg wash. Baking on the lower rack of the oven also helps the bottom crust cook through evenly.

Can chicken pot pie be made ahead of time?

Yes, chicken pot pie can be assembled in advance and stored in the refrigerator for up to 24 hours before baking. For longer storage, you can freeze the unbaked pie and bake it directly from frozen, adding extra cooking time.

What is the best way to thicken chicken pot pie filling?

The filling is thickened with a roux made from butter and flour. Cooking the flour for a few minutes before adding broth and milk ensures the sauce becomes creamy and thick, preventing a runny pie.

Wrapping It Up

The Pioneer Woman Chicken Pot Pie is a timeless dish that delivers comfort, flavor, and satisfaction with every bite. From its flaky crust to its creamy chicken filling, it’s a meal that brings people together around the table.