Discovering Comfort in a Dish: My Journey with Pioneer Woman Pot Pie

Like many, my introduction to the world of food blogs and online culinary personalities began with Ree Drummond, the charismatic “Pioneer Woman.” Her blog, a vibrant window into life on an Oklahoma ranch, was a delightful escape filled with heartwarming stories, stunning photography, and, most importantly, mouthwatering recipes. Ree, who playfully describes herself as an “accidental country girl,” quickly became a household name, sharing glimpses of her family life with four kids and countless “cowboy-tested” recipes. From cookbooks to kitchenware lines, a Food Network show, and even her own charming Mercantile shop, Ree Drummond’s empire is a testament to her genuine appeal and delicious food. Among her vast collection of recipes, it’s the Pioneer Woman’s Chicken Pot Pie that truly captured my heart—and my taste buds.

Owning two of her cookbooks, it’s “The Pioneer Woman Cooks: Recipes from an Accidental Country Girl” that holds a cherished spot in my kitchen. This cookbook is more than just pages of recipes; it’s a reliable companion filled with dishes I return to time and time again. And of all the recipes within its pages, the Chicken Pot Pie stands out as an absolute favorite. Before discovering Ree’s version, I thought I merely “liked” chicken pot pie. Her recipe elevated it to a whole new level. It’s pure comfort in a bowl, a creamy, flavorful masterpiece where the filling is so good, it could be a meal on its own! Chicken (or turkey!) Pot Pie has become a fall and winter staple in my home, a guaranteed crowd-pleaser on chilly evenings. There’s simply nothing quite as satisfying as a warm serving of Pioneer Woman Chicken Pot Pie on a cold winter night. It’s the kind of dish that makes “Pioneer Woman” feel like a friend in my kitchen, someone whose recipes are always a hit. Ready to experience this comfort for yourself? Give this Pioneer Woman Chicken Pot Pie recipe a try and let me know what you think. And who knows, maybe we’ll even plan a road trip to The Pioneer Woman Mercantile in Pawhuska, Oklahoma, someday! 😉

Pioneer Woman

This recipe is lovingly adapted from Pioneer Woman’s Chicken Pot Pie.

Pioneer Woman’s Chicken Pot Pie Recipe: A Step-by-Step Guide to Comfort

This recipe is an adaptation of the famous Pioneer Woman’s Chicken Pot Pie, designed to bring comfort food perfection to your table. Get ready for a creamy, flavorful filling encased in a golden, flaky crust.

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Serves: 6

Ingredients:

3 stalks of celery, finely diced for texture and flavor
3 medium carrots, finely diced to complement the celery and add sweetness
1 large onion, finely diced as the aromatic base of the pot pie
4 tablespoons of butter, essential for sautéing vegetables and creating a rich base
½ cup frozen peas, adding a touch of sweetness and vibrant color
2 cups cooked chicken or turkey, cut into bite-size pieces – perfect for using leftover roast chicken or turkey
1 cup all-purpose flour, to thicken the creamy filling to perfection
2 cups chicken broth, the flavorful liquid foundation of the pot pie
1 chicken bouillon cube, enhancing the chicken flavor for depth
1 cup heavy cream, for ultimate creaminess and richness in the filling
1 teaspoon ground thyme, providing a warm, herbaceous note
1 teaspoon salt, balances the flavors and enhances the overall taste
Pepper to taste, freshly ground black pepper recommended for best flavor
Pie Crust (homemade or store-bought like Tenderflake), for a flaky and golden topping

Instructions:

Preheat the oven to 400°F (200°C). Ensuring the oven is properly preheated is key for a perfectly baked crust.
Finely dice the celery, carrots, and onions. Uniformly diced vegetables ensure even cooking and a pleasant texture in every bite.
Melt the butter in a large pot or deep frying pan over medium heat. A large pan provides ample space for sautéing the vegetables and building the filling.
Add the diced onions, carrots, celery, and frozen peas to the melted butter. Sautéing these vegetables first softens them and releases their flavors.
Sauté the vegetables until they begin to soften and turn translucent, about 5-7 minutes. Don’t rush this step; properly sautéed vegetables are crucial for flavor.
Add the cooked chicken or turkey pieces to the pot. Stir to combine the meat with the vegetables.
Sprinkle the flour evenly over the vegetable and chicken mixture. Evenly distributing the flour helps prevent lumps in the gravy.
Stir continuously to combine the flour and cook for 2-3 minutes, stirring gently. Cooking the flour slightly removes the raw flour taste and helps it thicken the sauce.
Pour in the chicken broth gradually, stirring constantly to create a smooth sauce. Adding broth slowly and stirring prevents lumps and ensures a silky gravy.
Add the chicken bouillon cube. Stir until dissolved, further enriching the chicken flavor.
Continue stirring as the flour and chicken broth combine to form a delicious gravy. Observe how the mixture thickens into a creamy gravy.
Pour in the heavy cream and stir to incorporate. Heavy cream adds luxurious richness and flavor to the pot pie filling.
Reduce the heat to low and cook the mixture for about 4 minutes, allowing it to thicken gradually. Gentle simmering thickens the sauce without scorching.
Season with thyme, salt, and pepper to taste. Adjust seasoning according to your preference, tasting as you go.
Remove the pot from the heat. Once the filling is thickened and seasoned, it’s ready to be assembled.
Pour the chicken mixture into a deep-dish pie pan or a small casserole dish. Choose a dish that fits your pie crust and allows for a generous filling.
Roll out the pie crust so that it is approximately 1 inch larger than your pie dish. This extra inch allows for crimping or sealing the edges.
Carefully place the pie crust on top of the chicken mixture. Gently drape the crust over the filling.
Cut small slits in the top of the pie crust to allow steam to escape. Venting the crust prevents it from becoming soggy and ensures even baking.
Gently press the edges of the crust to the sides of the dish to seal. Crimp or seal the edges decoratively for a finished look and to contain the filling.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Baking time may vary slightly depending on your oven; look for a golden crust and bubbling filling as signs of doneness.
Let cool for 10 minutes before serving. Allowing the pot pie to rest slightly before serving makes it easier to handle and allows the filling to set a bit.

Enjoy your homemade Pioneer Woman-inspired Chicken Pot Pie!

Pioneer Woman

Essential Tools for Your Pioneer Woman Pot Pie

Having the right cookware can elevate your cooking experience. For this Pioneer Woman Chicken Pot Pie, I recommend a few key items that have made a difference in my kitchen.

Recently, I upgraded my deep frying pan to “The Rock” Deep Fry Pan With Glass Lid. The extra-thick aluminum base ensures even heat distribution, and the rock-like nonstick finish is incredibly durable and easy to clean. Mine is a vibrant orange, adding a pop of color to my kitchen – because let’s face it, pretty cookware makes cooking just a bit more enjoyable! Plus, a 10-year warranty offers peace of mind.

For baking the pot pie, I love using a Ceramic Deep Pie Plate. Its fluted edge adds a touch of elegance, making it beautiful enough to bring directly to the table. While I used it for this pot pie, it also inspires me to finally master making a traditional fruit pie! 😉

Pioneer Woman

Turkey Pot Pie Variation: Perfect for Leftovers

One of the best things about this Pioneer Woman Pot Pie recipe is its versatility. Whenever I cook a turkey, I make sure to have all the ingredients on hand to whip up a turkey pot pie. Simply substitute cooked turkey for the chicken, and you have a comforting and satisfying meal, perfect for using up leftovers. It’s a quick and hearty dish that’s always a hit!