The Pioneer Woman Chicken Pot Pie is a comforting classic. Its creamy chicken and veggie filling, plus a buttery biscuit crust, make it a hearty meal. It’s great for cozy nights in. This classic dish is a family favorite, and I can’t wait to show you how to make it.
Making the Chicken Pot Pie is easy and adds an extra touch of comfort. I remember making this dish on a rainy Sunday afternoon. The delicious aromas filled my home. My family gathered around the table and savored each bite. It was a special moment shared together. The aroma of this dish baking in the oven is enough to make anyone’s mouth water.
If you’re a fan of comfort food, this recipe is sure to satisfy your cravings. Gather supplies for your pantry and prepare to embrace your pioneer spirit. Make a chicken pot pie that will make even cowboys cry! Whether it’s a special occasion or just a cozy family dinner, this Chicken Pie is sure to become a new favorite at your table. So let’s get cooking and savor the warmth and goodness of this comforting meal.”
Ingredients needed for pioneer woman chicken pot pie with biscuits
- 3 chicken breasts
- 3 chicken thighs
- Two 1-quart cartons of chicken broth
- 4 1/2 cups low-sodium chicken broth, plus more if needed
- 3/4 cup finely diced carrot
- 3/4 cup finely diced parsnips
- 3/4 cup finely diced onion
- 3/4 cup finely diced celery
- 3/4 cup frozen green beans
- 1/2 teaspoon ground turmeric
- 1 1/2 tablespoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 6 tablespoons salted butter, plus more for buttering the dish
- 1/3 cup all-purpose flour
- 1/2 cup white wine
- 1/3 cup half-and-half or heavy cream
- 1 sheet thawed frozen puff pastry
- 1 egg mixed with 1 teaspoon water, for the egg wash
Step-by-step instructions for making the chicken pot pie filling
Step 1: Prepare the Shredded Boiled Chicken
- In a large pot, take the chicken breasts and thighs and cover them with chicken broth.
- Bring it to a boil and let the chicken cook about 40 minutes to an hour until the chicken is done.
- Remove the chicken from the broth, let it cool, and then shred it into bite-sized pieces up to 4 cups.
Step 2: Prepare the Chicken Pie filling
- In a skillet, melt the butter over medium heat. Then add finely chopped celery, onion, carrots, and parsnip. Season with salt and pepper and sauté for about 3 minutes until the veggies begin to soften.
- Sprinkle the flour over the vegetables and stir it around for about a minute to cook off the raw flour taste.
- Pour in the white wine and let it simmer for a moment, scraping up any browned bits from the bottom of the skillet.
- Add the chicken broth and fresh thyme leaves to the skillet, and stir to combine. The sauce should thicken as it cooks.
- Add the frozen green beans and turmeric to the skillet and stir until everything is well combined. Be cautious not to add too much turmeric to avoid an overly yellow dish.
- Pour in the heavy cream and let it cook for a minute or two until the filling becomes thicker and creamier.
- Add the shredded chicken to the skillet and fold it into the sauce until evenly coated.
Step 3: Finale Step for Making the Chicken Pie
- To make the chicken pie, preheat the oven to 375°F (190°C).
- Take a pie dish and pour the prepared chicken filling into it, spreading it out evenly.
- Brush the edges of the pie dish with the beaten egg wash.
- Place a sheet of thawed puff pastry on top of the filling, making sure it covers the entire dish.
- Press down the edges of the puff pastry onto the sides of the dish to seal it.
- Brush the top of the puff pastry with the remaining egg wash.
- Bake the chicken pie in the preheated oven for about an hour or until the pastry turns golden and crispy.
- Once baked, let it cool for a moment before serving. Enjoy your delicious Chicken Pie alongside a fresh green salad!
CHECKOUT: Pioneer Woman Chicken Pot Pie With Biscuits
