Chicken Pot Pie. Just the name evokes feelings of warmth, home, and ultimate comfort. And when it comes to Chicken Pot Pie, there’s one recipe that consistently rises to the top: the Pioneer Woman’s Chicken Pot Pie recipe. Ree Drummond, the Pioneer Woman herself, has captured hearts (and stomachs!) with her approachable style and delicious, family-friendly recipes. For years, home cooks have turned to her for reliable, crowd-pleasing dishes, and her chicken pot pie is no exception.
My own journey with the Pioneer Woman started back in the early days of blogging. Like many others, I was drawn to her charming stories of ranch life, her beautiful photography, and, of course, her mouthwatering recipes. Ree, who playfully calls herself an “accidental country girl,” shared glimpses into her life with her family of four kids on their Oklahoma ranch. I was hooked, eagerly reading every post and bookmarking recipe after recipe. When she announced her first cookbook, “The Pioneer Woman Cooks: Recipes from an Accidental Country Girl,” it was an instant purchase. Since then, Ree has built an empire – multiple cookbooks, children’s books, a kitchenware line, a Food Network show, and even The Mercantile, her own store and restaurant in Pawhuska, Oklahoma. She’s a true inspiration! And through it all, her Chicken Pot Pie recipe remains a beloved classic in my kitchen.
Out of all the recipes in her first cookbook, and believe me, I’ve tried many, the Pioneer Woman’s Chicken Pot Pie stands out. Before trying this recipe, I thought I knew Chicken Pot Pie. But Ree’s version took it to a whole new level. It’s pure comfort in every bite – incredibly creamy, deeply flavorful, and utterly satisfying. Honestly, the filling is so good, you could eat it on its own! In my house, Chicken (or Turkey) Pot Pie makes regular appearances throughout the fall and winter. It’s the perfect dish for chilly evenings and is always a hit with everyone. There’s nothing quite like a warm plate of Pioneer Woman Chicken Pot Pie on a cold night. She famously describes her recipes as “cowboy tested,” and while I don’t have any cowboys around, this recipe, and many others from Ree, are mentioned in my home as if she were a dear friend. Everyone knows exactly who I’m talking about when I mention “The Pioneer Woman.”
So, are you ready to experience this ultimate comfort food for yourself? Give this Chicken Pot Pie recipe from the Pioneer Woman 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 Oklahoma someday! 😉
Pioneer Woman Ree Drummond smiling warmly, showcasing her friendly and approachable personality.
Close-up shot of Pioneer Woman's cookbook, highlighting its appealing cover and delicious recipes.
Various cooking ingredients laid out on a kitchen counter, suggesting preparation for a home-cooked meal.
This recipe is inspired by Pioneer Woman’s Chicken Pot Pie.
Pioneer Woman’s Chicken Pot Pie Recipe: Step-by-Step Guide
This recipe is adapted from the Pioneer Woman and is pure comfort food perfection. Get ready to impress your family and friends with this hearty and flavorful dish!
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Serves: 6
Ingredients:
- 3 stalks celery, finely diced
- 3 medium carrots, finely diced
- 1 large onion, finely diced
- 4 tablespoons butter
- ½ cup frozen peas
- 2 cups cooked chicken or turkey, cut into bite-size pieces
- 1 cup all-purpose flour
- 2 cups chicken broth
- 1 chicken bouillon cube
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- Black pepper to taste
- 1 box (14.1 oz) refrigerated pie crusts (like Pillsbury or Tenderflake), or homemade pie crust
Equipment:
- Large pot or deep frying pan
- Deep dish pie pan or small casserole dish
Instructions:
- Preheat and Prep: Preheat your oven to 400°F (200°C). Finely dice the celery, carrots, and onion. Having your vegetables prepped ahead of time will make the cooking process smoother.
- Sauté Vegetables: Melt the butter in a large pot or deep frying pan over medium heat. Add the diced onions, carrots, celery, and frozen peas. Sauté the vegetables until they begin to soften and become translucent, about 5-7 minutes. This step builds flavor and softens the vegetables.
- Add Chicken: Stir in the cooked chicken or turkey pieces and combine with the vegetables.
- Create Roux: Sprinkle the flour evenly over the vegetable and chicken mixture. Stir constantly to ensure the flour is incorporated and there are no lumps. Cook for 2-3 minutes, stirring gently. This creates a roux, which will thicken the pot pie filling.
- Add Broth and Bouillon: Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Stir in the chicken bouillon cube. The mixture will start to thicken as the flour absorbs the liquid.
- Simmer and Thicken: Pour in the heavy cream and stir to combine. Reduce the heat to low and simmer for about 4 minutes, stirring occasionally. The filling will continue to thicken to a creamy consistency.
- Season: Season the chicken pot pie filling with thyme, salt, and pepper to taste. Adjust seasonings as needed to your preference.
- Assemble Pot Pie: Remove the pot from the heat. Pour the hot chicken mixture into a deep dish pie pan or a small casserole dish.
- Top with Pie Crust: Roll out one of the pie crusts to be about 1 inch larger than your pie dish. Carefully place the pie crust on top of the chicken mixture. Cut a few small slits in the top of the crust to allow steam to escape during baking.
- Seal and Bake: Gently press the edges of the pie crust to seal it to the rim of the dish.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the pie crust is golden brown and the filling is bubbly.
- Cool and Serve: Let the Pioneer Woman’s Chicken Pot Pie cool for about 10 minutes before serving. This allows the filling to set slightly and prevents burning your mouth! Enjoy!
Close-up of diced celery, carrots, and onions in a frying pan with melted butter, showcasing the initial steps of cooking the pot pie filling.
The creamy chicken pot pie filling simmering in a deep frying pan, illustrating the thickening process.
Tips for the Best Pioneer Woman Chicken Pot Pie
- Homemade Crust is a Treat (But Store-Bought Works Too!): While Ree Drummond often makes everything from scratch, using store-bought pie crusts is a perfectly acceptable and convenient shortcut for busy cooks. If you have the time, homemade pie crust elevates this dish even further.
- Don’t Overcook the Vegetables: Sauté the vegetables until they are just tender-crisp. Overcooked vegetables can become mushy in the pot pie.
- Use Quality Chicken Broth: The flavor of your chicken broth will significantly impact the overall taste of your pot pie. Opt for a good quality chicken broth or even homemade if you have it.
- Fresh Herbs (Optional but Recommended): While the recipe calls for dried thyme, adding fresh thyme or other fresh herbs like rosemary or parsley can add a brighter, more vibrant flavor. Add fresh herbs towards the end of cooking.
- Make it Ahead: You can prepare the filling for the Pioneer Woman Chicken Pot Pie ahead of time and store it in the refrigerator for up to 2 days. Assemble and bake when you’re ready to serve.
Variations and Serving Suggestions
- Turkey Pot Pie: Easily substitute cooked turkey for chicken to make a delicious turkey pot pie, perfect for using up Thanksgiving leftovers!
- Vegetable Boost: Add other vegetables like potatoes, mushrooms, or green beans to the filling for extra nutrients and flavor.
- Individual Pot Pies: For a fun twist, assemble the pot pie filling in individual ramekins and top with pie crust for individual servings.
- Serve with a Side Salad: Pair your hearty Pioneer Woman Chicken Pot Pie with a light side salad to balance out the richness of the dish.
Baked Pioneer Woman Chicken Pot Pie in a ceramic pie dish, showcasing its golden brown crust and bubbly filling.
A slice of Pioneer Woman Chicken Pot Pie being served, highlighting the creamy filling and flaky crust.
Final Thoughts on Pioneer Woman’s Chicken Pot Pie
The Pioneer Woman’s Chicken Pot Pie recipe is a true winner for a reason. It’s comforting, flavorful, and relatively easy to make, especially with store-bought pie crusts. Whether you’re a longtime fan of Ree Drummond or simply looking for a fantastic chicken pot pie recipe, this one is sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of pure comfort, Pioneer Woman style!
