Pioneer Woman Chicken Pot Pie: A Taste of Comfort from Oklahoma

My journey with The Pioneer Woman began, like many others, in the early days of blogging. Ree Drummond, the accidental country girl behind The Pioneer Woman, captivated readers with her warm stories, stunning photos of ranch life, and, of course, her delicious recipes. Her blog was a daily escape, and when she announced her first cookbook, it was an instant must-have for my kitchen. Since then, Ree has built an empire, with more cookbooks, a Food Network show, kitchenware lines, and the charming Pioneer Woman Mercantile in Pawhuska, Oklahoma. Through it all, my love for her recipes, especially her Pioneer Woman Chicken Pot Pie, has remained constant.

Among the many recipes in her first cookbook, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl, the Chicken Pot Pie quickly became a staple in my home. Before trying Ree’s version, I thought I knew chicken pot pie. But this recipe redefined comfort food for me. The creamy, rich filling is simply divine – I could honestly eat it on its own! Chicken or Turkey Pot Pie, using this recipe as my guide, is a frequent dish in our fall and winter menus. It’s the ultimate crowd-pleaser, and there’s nothing quite like a warm plate of Pioneer Woman Chicken Pot Pie on a chilly evening.

Ree describes her recipes as “cowboy tested,” and while we might not have cowboys here, the “Pioneer Woman” is spoken of like a familiar friend in our kitchen. Everyone knows exactly who we’re talking about. I highly recommend giving this Chicken Pot Pie recipe a try. You’ll understand the hype! And maybe, just maybe, we’ll plan a road trip to The Pioneer Woman Mercantile someday? 😉

Pioneer Woman Cookbook and ingredients

Close up of Pioneer Woman Chicken Pot Pie ingredients

Vegetable ingredients for Pioneer Woman Chicken Pot Pie

This Pioneer Woman Chicken Pot Pie recipe is adapted for clarity and ease of use.

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

This recipe brings classic comfort food to your table with a creamy, flavorful filling and a golden, flaky crust. It’s the perfect dish for family dinners, potlucks, or any time you crave a hearty, satisfying meal.

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-sized 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

Instructions:

Preheat the oven to 400°F (200°C).
Prepare the vegetables: Finely dice the celery, carrots, and onion. Smaller, uniform pieces will cook evenly and create a better texture for the filling.
Sauté the vegetables: In a large pot or deep frying pan, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften and become translucent. Add the frozen peas during the last minute of sautéing.
Add chicken and flour: Stir in the cooked chicken or turkey. Sprinkle the flour evenly over the vegetables and chicken. Stir continuously to combine, ensuring no clumps of flour remain.
Create the creamy sauce: Cook for 2-3 minutes, stirring gently, to cook out the raw flour taste. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Stir in the chicken bouillon cube. The mixture will begin to thicken as the flour blends with the broth.
Add cream and seasonings: Pour in the heavy cream and stir to combine. Reduce the heat to low and cook for about 4 minutes, allowing the sauce to thicken to your desired consistency. Season with thyme, salt, and pepper to taste. Adjust seasonings as needed.
Assemble the pot pie: Remove the pot from the heat. Pour the chicken and vegetable mixture into a deep-dish pie pan or a small casserole dish.
Top with pie crust: Unroll the pie crusts. If using store-bought crust, you’ll likely have two. Place one crust over the chicken mixture. Trim any excess crust, leaving about a 1-inch overhang. Fold the overhang under and crimp the edges to seal the crust to the rim of the dish. Cut several small slits in the top crust to allow steam to escape during baking.
Bake: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Cool and serve: Let the Pioneer Woman Chicken Pot Pie cool for about 10 minutes before serving. This allows the filling to set slightly and prevents burning your mouth! Enjoy this comforting classic.

Sautéing vegetables for chicken pot pie filling

Adding cream to chicken pot pie filling

Tips for the Best Pioneer Woman Chicken Pot Pie

Homemade Crust Option: For an extra special touch, consider using homemade pie crust. While store-bought is convenient, homemade crust adds a flaky, buttery flavor that elevates the pot pie.
Vegetable Variations: Feel free to customize the vegetables. Mushrooms, potatoes, or corn would be delicious additions. Just ensure they are diced small enough to cook through.
Herb Infusions: Experiment with different herbs. Rosemary or sage would also complement the chicken and vegetables beautifully, offering a slightly different flavor profile.
Make-Ahead Magic: The chicken pot pie filling can be made a day ahead of time and stored in the refrigerator. Assemble and bake when you’re ready to serve. This is a great time-saver for busy weeknights.
Serving Suggestions: Pioneer Woman Chicken Pot Pie is a complete meal on its own, but a simple side salad or some steamed green beans would be lovely accompaniments for a lighter touch.

Essential Tools for Your Chicken Pot Pie

While you can make this recipe with basic kitchen tools, having a few quality pieces can make the process even smoother:

Deep Fry Pan or Large Pot: A good quality deep fry pan like “The Rock” Deep Fry Pan With Glass Lid (as mentioned in the original post!) is perfect for sautéing vegetables and creating the creamy filling. Its even heat distribution and non-stick surface make cooking and cleanup a breeze.
Ceramic Pie Dish: A pretty ceramic pie dish, such as a Ceramic Deep Pie Plate, not only bakes evenly but also looks beautiful on your table. The fluted edges add a classic touch to your pot pie presentation.

Pioneer Woman Chicken Pot Pie ready to bake

Baked Pioneer Woman Chicken Pot Pie

A Taste of Home, Inspired by Pioneer Woman

Whether you’re a longtime fan of Ree Drummond or new to her recipes, this Pioneer Woman Chicken Pot Pie is sure to become a family favorite. It’s a dish that embodies comfort, warmth, and the simple pleasure of good home cooking. So gather your ingredients, preheat your oven, and get ready to experience the magic of Pioneer Woman’s Chicken Pot Pie in your own kitchen. You won’t be disappointed!

Pioneer Woman Chicken Pot Pie served