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Pioneer Woman Chicken Pot Pie Recipe

Pioneer Woman Chicken Pot Pie recipe
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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.

Ingredients

  • 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)

Instructions

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.

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