My new favorite recipe: Chicken Pot Pie

This will be a short one, friends.  I just want to share my new favorite recipe, since I’ve just put it in the oven.  It’s a super easy one.  Actually, I think most of them are super easy, but for some reason I was never able to make one that tasted good.  I’m speaking of Chicken Pot Pie.  Have you ever made one?  Mine were always runny and just had no flavor.  I was spoiled by Marie Callender’s Pot Pie from the frozen foods section throughout college and my early marriage years!!! 🙂


There is something about this recipe … maybe the heavy cream?  I really don’t know because there aren’t that many spices in there. A few tips for you:  You can substitute Turmeric for Ground Mustard if you have it.  (I don’t know that I’ve ever bought Turmeric, but I always have ground mustard on hand!  It’s an essential ingredient in one of my favorite salad dressing recipes! I’ll fill you in on that later!)  Also, use the white wine, I think that helps it have more flavor.

Tip #2: I don’t know that it can ever get to thick on the stove top.  There are that many thickening agents in this recipe.  Yes, flour and cream, but the quantities aren’t that much either.

Tip #3: Use a rotisserie chicken & use more of it.  The recipe called for 3 cups and I used 4.  I think this helped the flavor a LOT.  You can find bigger, cheaper ones at Costco.

Tip #4: Use pre-made pie crusts from the cold section of the grocery store (by the butter and biscuits).  Store brand is fine … they are all great!

Tip #5: Don’t reinvent the wheel.  And I haven’t.  This is a Pioneer Woman recipe and I LOVE her recipes.  She had more than one recipe for her Chicken Pot Pie on the internet (food network’s was different), but this is the one I go with and love.

Chicken Pot Pie — The Pioneer Woman’s Recipe

4 Tablespoons Butter
1/2 cup Finely Diced Onion
1/2 cup Finely Diced Carrot
1/2 cup Finely Diced Celery
3 cups Shredded Cooked Chicken Or Turkey
1/4 cup Flour
3 cups Low-sodium Chicken Broth, Plus More If Needed
Splash Of White Wine (optional) 
1/4 teaspoon Turmeric
Salt And Pepper, to taste
Chopped Fresh Thyme To Taste
1/4 cup Half-and-half Or Cream
1 whole Unbaked Pie Crust
1 whole Egg
2 Tablespoons Water

Preparation Instructions

  • Preheat the oven to 375 F.
  • Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
  • Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
  • Once it starts to thicken add the turmeric, salt, pepper, and thyme.
  • Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
  • Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
  • Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
  • Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.

1 Comment (+add yours?)

  1. ginicraven
    Dec 31, 2013 @ 10:38:51

    Im so glad you tried that. It’s one of those things that after you have had it once, you will crave it in a few weeks again. True comfort food:)


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