Pioneer Woman's Chicken Pot Pie
Recipe type: Main Meal
Prep time:
Cook time:
Total time:
Serves: 6
- 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
Recipe by Simple Local Life at https://www.simplelocallife.com/pioneer-womans-chicken-pot-pie/
3.5.3226