Are you craving the ultimate comfort food? Look no further! Inspired by the wonderful Pioneer Woman, this easy chicken pot pie recipe is guaranteed to become a family favorite. We all love watching Ree Drummond on The Pioneer Woman, and her down-to-earth cooking style is what makes her recipes so approachable and delightful. This recipe takes inspiration from her classic chicken pot pie but simplifies it for a quicker and equally satisfying meal.
This isn’t strictly a traditional “pot pie” in the sense that it forgoes the top crust, making it an “easy chicken pie” that’s perfect for busy weeknights. Don’t worry, you won’t miss the top crust at all! This open-faced chicken pie is packed with flavor and has a wonderfully comforting creamy filling.
For this recipe, we’re embracing convenience by using a frozen pie crust. Whether you’re a seasoned baker or a kitchen novice, using a store-bought crust like Pillsbury pie crust makes this Chicken Pot Pie Pioneer Woman inspired recipe incredibly simple. Of course, if you have a homemade pie crust recipe you love, feel free to use that instead! The beauty of this recipe lies in its adaptability and ease.
Easy Chicken Pie
This chicken pot pie pioneer woman style is incredibly versatile. Consider serving it with a side of creamy mashed potatoes to create a truly hearty and Southern-inspired meal. The combination of the savory chicken pie and fluffy mashed potatoes is pure comfort food bliss!
Pioneer Woman Chicken Pie
Easy Chicken Pot Pie Recipe Inspired by Pioneer Woman
This easy chicken pie recipe takes inspiration from Pioneer Woman’s classic pot pie, simplifying it for a quick and delicious family meal without a top crust.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Ingredients
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 3 cups shredded cooked chicken or turkey
- 1/4 cup all-purpose flour
- 4 tablespoons butter
- 3 cups low-sodium chicken broth
- 1/4 teaspoon turmeric
- 1/4 cup half and half
- 1 frozen pie crust (like Pillsbury)
- Salt and pepper to taste
- Fresh thyme to taste (optional)
Instructions
- Preheat your oven to 375°F (190°C). Remove the frozen pie crust from the freezer to begin thawing according to package directions.
- Heat a large nonstick skillet over medium-high heat. Add butter and let it melt. Add the diced onions, carrots, and celery to the skillet. Cook for 3-5 minutes, or until the vegetables begin to soften.
- Add the shredded chicken or turkey to the skillet. Sprinkle the flour evenly over the chicken and vegetables. Stir to combine and cook for about 1 minute, allowing the flour to absorb the butter and vegetable juices.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.
- Once the mixture begins to thicken slightly, add the turmeric, salt, and pepper. Stir well to combine all the spices. Stir in the half and half to create a creamy sauce. Taste and adjust seasonings as needed. Add fresh thyme if desired for extra flavor.
- Carefully pour the chicken mixture into the thawed frozen pie crust.
- Place the chicken pie in the preheated oven and bake for 30 minutes.
- After 30 minutes, check the pie. If the edges of the crust are browning too quickly, gently cover them with strips of aluminum foil to prevent burning. Return the pie to the oven and continue baking for another 15 minutes, or until the crust is golden brown and the filling is bubbly and heated through.
- Remove the chicken pot pie pioneer woman inspired dish from the oven and let it cool for about 5 minutes before serving. This allows the filling to set slightly.
- Serve warm and enjoy this comforting and easy chicken pot pie!
