Pioneer Woman and I go way back…to the beginning of blogging…or at least when I discovered this thing called blogs. Ree Drummond, who is also knows as The Pioneer Woman describes herself as “an accidental country girl” who shares recipes, stories and beautiful photos, of their family life with 4 kids on a beautiful ranch in Oklahoma. I used to follow and read every story and drool over many of her recipes, so when she declared she was publishing her first cookbook, I HAD to have it. She has since gone on publish several other cookbooks, children’s books, start a line of kitchen products, has a show on the Food Network AND just recently they opened their own Mercantile Shop in their town. She’s a force! I still love her, and her Pioneer Woman’s Chicken Pot Pie. 😉
I have 2 of her cookbooks, but her first, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
She describes her recipes as “cowboy tested”. No cowboys here, but because of this recipe, and many others, the “Pioneer Woman” is mentioned like a friend in my home. Everyone here knows who I’m talking about it. Give this Chicken Pot Pie recipe a try to let me know what you think? Then let me know when you’re up for a road trip to The Pioneer Woman Mercantile in Osage County, Oklahoma? 😉
This recipe is an adaptation of Pioneer Woman’s Chicken Pot Pie.
- 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 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 Tenderflake)
- Preheat the oven to 400F
- Finely dice the celery, carrots, and onions
- Melt the butter in a large pot or deep frying pan
- Add the onions, carrots, celery and peas
- Saute until the vegetables start to turn translucent, a couple of minutes
- Add the chicken and stir to combine
- Sprinkle the flour evenly over the vegetables and stir to combine
- Cook for a few minutes, stirring gently
- Pour in the chicken broth, stirring constantly
- Stir on the bouillon cube
- The flour will combine with the chicken to create a delicious gravy
- Pour in the cream and stir
- Cook the mixture over low heat for 4 minutes, where it will gradually thicken
- Season with thyme, salt and pepper
- Remove from the heat
- Pour the chicken mixture into a deep dish pie pan or small casserole dish
- Roll out the pie crust so that it's 1 inch larger than the pan
- Place the crust on top of the chicken mixture and cut small slits in the top
- Press the crust gently into the sides of the dish to seal
- Bake for 30 minutes or until the crust is golden brown and the filling is bubbly
- Cool for 10 minutes before serving
I asked for a new deep-frying pan for Christmas as my long-standing Costco one had really had its day. I absolutely love “The Rock” Deep Fry Pan With Glass Lid,
I use a Ceramic Deep Pie Plate,
Anytime I make a turkey I make sure I have all the ingredients on hand to make Pioneer Woman’s Chicken Pot Pie…except…you know…with turkey. A quick meal to assemble, hearty enough to please everyone and it just hits the spot. Yum!
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I am interested in the Amish, or PA Dutch version, of chicken pot pie. Thanks.