Pioneer Woman’s Chicken Pot Pie

I’m in the process of trying out all of the cookbooks I received as wedding gifts and I’m loving it. It’s great having such a variety. My Cooking Light cookbook has tons of delicious recipes that are healthy yet flavorful, my Tillamook Cheese cookbook is full of decadent creamy recipes, and so far I’m learning that Pioneer Woman likes to cook with heavy cream and wine….that being said I have been fully satisfied by the taste of every one of her recipes 🙂 If you don’t drink wine…no fear…I have created a “Tips and Techniques” tab that shows you what you can substitute.

I made this recipe for my hubby and one of his friends last night…NEITHER OF WHICH HAD EVER HAD POT PIE! Crazy I know! And It was definitely a success because they both LOVED IT! My husband doesn’t even like peas, or so he says, and he love love loved this meal!

That being said this is another quick and easy recipe. I made it after the guys were home (which means after 5 pm) and it came together so nicely and made the apartment smell amazing!

Prep: 5- 10 minutes

Cook: about 42 minutes (30 minutes in the oven)

Ingredients:

  • 3 celery stalks
  • 3 medium carrots, peeled
  • 1 large yellow onion
  • 4 tablespoons (1/2 stick) butter
  • 1/2 cup frozen peas
  • 2 cups cooked chicken (I used a roast chicken I picked up at the grocery store and then de-boned)
  • 1/4 cup all purpose flour
  • 2 cups low- sodium chicken broth
  • 1 chicken bouillon cube
  • 1/4 cup white wine (optional)
  • 1 cup heavy cream
  • 1 teaspoon ground thyme
  • 1 teaspoon kosher salt
  • black pepper to taste
  • homemade or store bought pie crust (I used ready to bake pie crust…2 came in the pack and I used the other to make berry cobbler for dessert)

Directions:

Preheat the oven to 400*. Dice the celery, carrots, and onion. Melt the butter in a large pot over medium heat. Add onion, carrots, celery, peas, and saute for a couple of minutes until the vegetables start to turn translucent. Stir in the chicken. Sprinkle the flour evenly over the vegetables and chicken and then stir in. Cook for a few minutes stirring gently. Stir in chicken broth (stirring constantly), bouillon cube, and wine. Stir in the cream and then allow the mixture to cook on low heat about 4 minutes. Add thyme, salt, and pepper. Remove from heat. Pour the chicken mixture into a deep pie pan or small casserole dish (I used my glass pyrex pie dish).

Place the crust on top of the chicken mixture and seal the sides. I love making pretty pie crusts. My mom calls me “The Peencher” because I’m good at pinching pie crusts haha. Anyway, I love the way it looks so if you want a pretty edge but your left hand flat against the side and pinch with your right hand to create little peaks around the edge of the pie.

Cut small slits in the top of the pie crust and bake for 30 minutes or until crust is golden brown. Cool for 10 minutes before serving.

Yields: about 8 servings

Happy Eating 🙂

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