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Pioneer Woman Chicken Pot Pie Toast

Pioneer Woman Chicken Pot Pie Toast - recipe card
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A deconstructed take on the classic comfort dish, where creamy, herbed chicken pot pie filling is served over crispy, buttery toast. The rich, savory filling with tender chicken, peas, and carrots contrasts beautifully with the crunchy toast, making for a satisfying and hearty meal.

Ingredients

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  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 cups cooked chicken breast, shredded (about 12 oz)
  • 3/4 cup frozen peas, thawed
  • 1/4 cup heavy cream
  • 4 thick slices of bakery-style sourdough bread (about 1-inch thick)
  • 2 tablespoons unsalted butter, softened, for toasting

Instructions

  1. Heat a large (12-inch) skillet or Dutch oven over medium heat. Add 1 tablespoon butter and olive oil; swirl to coat. When the butter foams and stops sizzling, add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened and the onion is translucent. The carrots should be fork-tender but still hold their shape.
  2. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning. The garlic should become aromatic but not brown.
  3. Sprinkle the flour over the vegetables. Stir to coat the vegetables evenly with flour, and cook for 2 minutes, stirring constantly. The flour should absorb the fat and form a paste that clings to the vegetables; this roux will thicken the sauce.
  4. Slowly pour in the chicken broth while whisking continuously to prevent lumps. The mixture will thicken quickly. Continue whisking until the broth is fully incorporated and the mixture is smooth.
  5. Pour in the milk, whisking constantly. Bring the mixture to a gentle simmer over medium heat. You should see small bubbles around the edges, not a rolling boil. Simmer for 3-4 minutes, whisking occasionally, until the sauce has thickened enough to coat the back of a spoon.
  6. Add the fresh thyme, rosemary, salt, and pepper. Stir to combine. Taste and adjust seasoning if needed, but remember the chicken and broth add salt.
  7. Add the shredded chicken and thawed peas to the sauce. Stir gently to combine. Reduce heat to low and let the filling simmer for 5-7 minutes, allowing the chicken to warm through and the flavors to meld. The sauce should be creamy and slightly thick; if it gets too thick, add a splash of broth or milk.
  8. Stir in the heavy cream and cook for 2 more minutes, until the sauce is velvety and coats the chicken and vegetables. Keep warm over lowest heat while you prepare the toast.
  9. Heat a large nonstick skillet or griddle over medium heat. While the pan heats, spread the softened butter on both sides of each bread slice. The butter will help achieve a golden, crispy crust.
  10. Place the buttered bread slices in the hot skillet. Cook for 2-3 minutes per side, until golden brown and crispy. Press gently with a spatula for even browning. The toast should be crisp on the outside but still slightly chewy inside.
  11. To serve, place one slice of crispy toast on each of four plates. Spoon the creamy chicken pot pie filling generously over the top, allowing some to spill over the edges. Serve immediately while hot.
  12. Optional: Garnish with extra fresh thyme leaves or a sprinkle of flaky sea salt for a finishing touch.

Notes

Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 days. Keep toast separate. Freezing: The filling can be frozen for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator. Reheating: Reheat the filling in a saucepan over medium-low heat, stirring occasionally, until hot throughout (about 5-7 minutes). If it appears too thick, add a splash of milk or broth. For the toast, reheat in a toaster or on a skillet over medium heat for 1-2 minutes per side.

Nutrition

Keywords: chicken pot pie, pot pie toast, deconstructed pot pie, creamy chicken, comfort food, easy dinner, weeknight meal, toast topping, chicken and vegetables, rustic American

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-pot-pie-toast-recipe/