My journey with The Pioneer Woman, Ree Drummond, began alongside my own exploration into the world of food blogs. Ree, the self-proclaimed “accidental country girl,” captivated me with her warm storytelling, stunning photography, and, of course, her mouthwatering recipes showcasing family life on their Oklahoma ranch. Like many, I eagerly followed her blog, devouring every post and dreaming of recreating her dishes. When her first cookbook was announced, it was an instant must-have. Since then, Ree has built an empire, adding more cookbooks, children’s books, a kitchenware line, a Food Network show, and even The Mercantile, her own store in Pawhuska. She’s truly an inspiration, and her Pioneer Woman Chicken Pot Pie remains a beloved recipe in my kitchen.
Among my collection of Pioneer Woman cookbooks, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl holds a special place, practically a kitchen bible for comfort food enthusiasts like myself. Of all the recipes I’ve tried, her Chicken Pot Pie stands out as an absolute favorite. Before discovering this recipe, I thought I simply “liked” chicken pot pie. Ree’s version redefined it for me. It’s pure comfort in a dish – incredibly creamy, deeply flavorful, and honestly, the filling is so good, you could eat it on its own! In my home, Chicken (or Turkey) Pot Pie makes regular appearances, especially during the cooler months. It’s a guaranteed crowd-pleaser, and there’s nothing quite as satisfying as a warm plate of Pioneer Woman Chicken Pot Pie on a chilly evening.
Ree often describes her recipes as “cowboy tested,” and while I don’t have any cowboys around, the “Pioneer Woman” is practically a household name thanks to this recipe and many others. Everyone here knows exactly who I’m talking about. I encourage you to try this Pioneer Woman Chicken Pot Pie Recipe for yourself. Let me know what you think! And who knows, maybe we’ll plan a road trip to The Pioneer Woman Mercantile in Oklahoma together someday! 😉
Ree Drummond, The Pioneer Woman, smiles warmly, showcasing her approachable personality and connection with home cooking.
A close-up shot of The Pioneer Woman Cooks cookbook, highlighting Ree Drummond's first and iconic cookbook featuring her famous recipes.
An inviting kitchen scene featuring The Pioneer Woman's cookbooks and kitchenware, emphasizing her brand's focus on home cooking and kitchen essentials.This recipe is an adaptation of Pioneer Woman’s Chicken Pot Pie.
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Pioneer Woman’s Chicken Pot Pie Recipe
Recipe type: Main Meal
Prep time: –
Cook time: –
Total time: –
Serves: 6
Comfort food at its finest!
Ingredients
- 3 stalks of celery
- 3 medium carrots
- 1 large onion
- 4 Tablespoons of 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 ground thyme
- 1 teaspoon salt
- Pepper to taste
- Pie Crust (homemade or store-bought, such as Tenderflake)
Instructions
- Preheat your oven to 400°F (200°C).
- Finely dice the celery, carrots, and onion. Consistent dice size ensures even cooking.
- Melt the butter in a large pot or deep frying pan over medium heat. A deep pan prevents splattering and allows for easy stirring.
- Add the diced onions, carrots, celery, and frozen peas to the melted butter.
- Sauté the vegetables until they begin to soften and become translucent, about 5-7 minutes. Sautéing enhances their flavor and texture.
- Add the cooked chicken or turkey to the pot and stir to combine with the vegetables.
- Sprinkle the flour evenly over the vegetable and chicken mixture. Stir continuously to ensure the flour is fully incorporated and no clumps remain.
- Cook for 2-3 minutes, stirring gently. This cooks out the raw flour taste and helps create a smooth gravy base.
- Pour in the chicken broth, stirring constantly to prevent lumps from forming.
- Add the chicken bouillon cube. Stir until dissolved. The bouillon cube adds depth of flavor to the broth.
- Continue stirring as the mixture simmers. The flour will thicken the broth, creating a rich and creamy gravy.
- Pour in the heavy cream and stir to combine, enriching the sauce and adding luxuriousness.
- Reduce the heat to low and cook for an additional 4 minutes, allowing the sauce to thicken further and the flavors to meld together beautifully.
- Season the chicken pot pie filling with thyme, salt, and pepper to taste. Adjust seasoning as needed to your preference.
- Remove the pot from the heat.
- Pour the warm chicken mixture into a deep-dish pie pan or a small casserole dish.
- Roll out the pie crust to be approximately 1 inch larger than your pie pan.
- Carefully place the pie crust over the chicken mixture, covering it completely. Cut a few small slits in the top of the crust to allow steam to escape during baking, preventing a soggy crust.
- Gently press the edges of the crust to seal it to the sides of the dish. You can crimp the edges for a decorative finish if desired.
- Bake in the preheated oven for 30 minutes, or until the pie crust is beautifully golden brown and the filling is bubbly and heated through.
- 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!
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I recently upgraded my cookware, and I have to mention how much I love my “The Rock” Deep Fry Pan With Glass Lid, which was a fantastic gift. The extra-thick aluminum base provides exceptional heat distribution, and the rock-like finish is incredibly durable and non-stick. It’s a dream to cook with and clean, and I love the vibrant orange color of mine! Plus, the 10-year warranty is a testament to its quality. Having reliable and attractive cookware truly makes everyday cooking more enjoyable.
The Rock deep fry pan in vibrant orange, showcasing its modern design and durable non-stick surface, ideal for cooking Pioneer Woman recipes.
The Rock deep fry pan with a glass lid, illustrating its functionality and ease of use for everyday cooking, as recommended for Pioneer Woman's Chicken Pot Pie.For baking this Pioneer Woman Chicken Pot Pie, I often use a Ceramic Deep Pie Plate. Its fluted edge adds a touch of elegance, making it beautiful enough to bring directly to the table. It’s perfect for pot pies, and maybe this year I’ll finally master making a traditional fruit pie in it too! 😉
A ceramic deep pie plate with a fluted edge, perfect for baking and serving a beautiful Pioneer Woman Chicken Pot Pie, adding an elegant touch to the table.
Close-up of a ceramic deep pie plate, highlighting its depth and suitability for a hearty and flavorful Pioneer Woman Chicken Pot Pie.Whenever I roast a turkey, ensuring I have the ingredients on hand for Pioneer Woman’s Chicken Pot Pie (or Turkey Pot Pie!) is a must. It’s a quick meal to assemble, incredibly satisfying, and always a hit. It truly is the perfect comfort food. Enjoy!
Delicious and creamy Pioneer Woman Chicken Pot Pie, showcasing its golden crust and inviting, comforting filling, perfect for a family meal.Disclaimer: This post contains affiliate links which means I receive a small commission if you purchase from such links.
