Hamdi Saidani This Pioneer Woman Chicken Pot Pie Recipe is a creamy and cheesy recipe, which is made with shredded chicken and a flaky puff pastry crust. It’s the ultimate comfort food recipe, ready in about 35 minutes.
Pioneer Woman Chicken Pot Pie Ingredients
- 6 tablespoons salted butter
- 1/4 cup all-purpose flour
- Pinch kosher salt
- Pinch freshly ground black pepper
- 4 cups chicken broth
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 cup cooked shredded chicken
- 3/4 cup frozen corn, carrots, peas and green beans
- 1/2 cup frozen broccoli florets
- 2 cups shredded Cheddar
- 1 sheet frozen puff pastry, thawed (from a 17.5-ounce package)
- Minced fresh parsley, for garnish
How To Make Pioneer Woman Chicken Pot Pie
- Preheat Oven and Make Roux: Preheat your oven to 400°F (200°C). In a large, oven-safe skillet, melt 4 tablespoons of butter over medium heat. Whisk in the flour, salt, and pepper to form a paste (a roux). Cook, stirring, for about 3 minutes until it’s bubbly and smooth.
- Create the Filling: While whisking vigorously, slowly pour in the chicken broth. Add the garlic and onion powders. Bring the mixture to a boil and cook for about 1 minute, until it begins to thicken. Stir in the shredded chicken, frozen vegetables, broccoli, and 1/2 cup of the cheddar cheese. Remove the skillet from the heat.
- Top with Pastry: Melt the remaining 2 tablespoons of butter. Cut the thawed puff pastry sheet into six strips. Weave the strips over the top of the skillet to create a lattice crust. Brush the top of the pastry with the melted butter.
- Bake the Pot Pie: Place the skillet in the oven and bake for about 20 minutes, until the puff pastry is golden brown and puffed up. Carefully remove the skillet from the oven, sprinkle the remaining 1 1/2 cups of cheddar cheese over the top, and return it to the oven for 5 more minutes to melt the cheese.
- Rest and Serve: Let the pot pie sit for 5 minutes before serving. Garnish with fresh parsley.
Recipe Tips
- How to properly thaw puff pastry? For the best results, thaw frozen puff pastry in the refrigerator overnight. If you’re in a hurry, you can leave it on the counter for about 40 minutes, but be careful it doesn’t get too warm and sticky.
- Can I use a different crust? If you don’t have puff pastry, you can top this with a regular pie crust (vent it with a few slits) or even drop biscuits for a different style of topping.
- How to prevent a runny filling? Make sure you cook the roux for a few minutes and allow the sauce to come to a boil and thicken before you add the chicken and vegetables. This ensures the flour is activated and the sauce will be thick and creamy.
- Can I use leftover turkey? Yes! This recipe is perfect for using leftover turkey, especially after the holidays. Simply substitute it for the shredded chicken.
What To Serve With Chicken Pot Pie
This is a rich, all-in-one meal, but it pairs nicely with simple, fresh sides:
- A crisp green salad with a tangy vinaigrette
- Roasted asparagus or green beans
- A side of cranberry sauce for a sweet and tart contrast
How To Store and Freeze Chicken Pot Pie
- Refrigerate: Cover the cooled skillet with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
- Freeze: To make this a freezer meal, prepare the filling completely and let it cool. Pour it into a freezer-safe pie dish or container. You can freeze the puff pastry separately. When ready to bake, let the filling thaw, top with the pastry, and bake as directed.
Pioneer Woman Chicken Pot Pie Nutrition Facts
- Calories: 600-700 kcal
- Fat: 40g
- Carbohydrates: 35g
- Protein: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this in a regular pie dish instead of a skillet?
Yes. Prepare the filling in a skillet as directed, then pour it into a 9-inch deep-dish pie plate. Top with the puff pastry lattice and bake.
Why is my puff pastry soggy on the bottom?
This can happen if the filling is too hot when you put the pastry on top. Let the filling cool for a few minutes before adding the crust. Also, ensure your oven is fully preheated to the correct temperature.
Can I use fresh vegetables instead of frozen?
You can, but you may need to par-cook them first (like steaming or boiling the carrots and broccoli for a few minutes) to ensure they are tender in the final dish.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Stew Recipe
- Pioneer Woman Buffalo Chicken Sliders Recipe
- Pioneer Woman Buffalo Chicken Meatballs Recipe
Pioneer Woman Chicken Pot Pie Recipe
Description
A quick and comforting one-skillet chicken pot pie with a creamy vegetable filling, all topped with a cheesy, golden-brown puff pastry lattice.
Ingredients
Instructions
- Preheat oven to 400°F. In an oven-safe skillet, make a roux with 4 tbsp butter and flour.
- Slowly whisk in chicken broth and seasonings. Boil for 1 minute to thicken.
- Stir in chicken, frozen vegetables, and 1/2 cup of the Cheddar cheese.
- Cut puff pastry into strips and create a lattice top over the filling. Brush with 2 tbsp melted butter.
- Bake for 20 minutes until the pastry is golden.
- Top with the remaining 1 1/2 cups cheese and bake for 5 more minutes to melt.
- Let rest for 5 minutes, garnish with parsley, and serve.
Notes
- u003cliu003eUsing a store-bought rotisserie chicken and frozen puff pastry makes this recipe quick and easy.u003c/liu003eu003cliu003eEnsure your skillet is oven-safe before starting. If not, transfer the filling to a baking dish.u003c/liu003eu003cliu003eFor the best results, thaw the puff pastry in the refrigerator overnight.u003c/liu003eu003cliu003eDon’t skip the step of melting the remaining cheese on top at the end—it creates a delicious, cheesy crust.u003c/liu003e
Pioneer Woman Chicken Pot Pie Recipe
