Hamdi Saidani This Pioneer Woman Chicken Pot Pie Toast is a creamy and easy recipe, which is made with thick-cut brioche and shredded cooked chicken. It’s the perfect 30-minute meal, ready in about 25 minutes.
Pioneer Woman Chicken Pot Pie Toast Ingredients
- 1/2 stick (4 tablespoons) salted butter
- 3 medium carrots, peeled and small diced
- 2 celery stalks, small diced
- 1 large yellow onion, small diced
- 2 sprigs fresh thyme
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth or stock
- 1/2 cup heavy cream
- 1 chicken bouillon cube
- Pinch turmeric
- Kosher salt and freshly ground black pepper
- 6 thick slices brioche
- 2 cups shredded cooked chicken
- 1/2 cup frozen peas
- Chives, chopped, for garnish
How To Make Pioneer Woman Chicken Pot Pie Toast
- Sauté the vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the carrots, celery, and onion and cook until they begin to soften, about 2 minutes.
- Create the gravy: Add the thyme sprigs, then sprinkle the flour over the vegetables and stir. Add the chicken broth, cream, bouillon cube, turmeric, salt, and pepper. Bring the mixture to a boil, stirring, then reduce the heat and simmer until the gravy has thickened and vegetables are tender, about 10 to 12 minutes.
- Toast the bread: While the gravy simmers, toast the slices of brioche until golden brown.
- Finish and serve: Stir the shredded chicken into the thickened gravy and cook for a minute. Add the frozen peas and cook for one minute more. Place a slice of toast on each plate and top it with a generous ladle of the chicken mixture. Garnish with fresh chives before serving.
Recipe Tips
- What’s the best bread for this? Brioche provides a rich, slightly sweet base, but thick-cut Texas toast or a sturdy sourdough would also be delicious.
- How to get a smooth gravy? When adding the broth and cream, pour it in slowly while stirring constantly to prevent any lumps from forming.
- Can I use leftover chicken? This recipe is perfect for using up leftover rotisserie or roasted chicken. It’s a fantastic time-saver.
- How to add extra flavor? For a deeper flavor, add a small splash of dry sherry or white wine to the pot after the vegetables have softened and let it cook off for a minute before adding the flour.
What To Serve With Chicken Pot Pie Toast
This is a very satisfying meal on its own, but a simple side can complete the plate.
- A crisp green salad with a simple vinaigrette
- Steamed or roasted green beans
- A side of pickled beets
How To Store Chicken Pot Pie Toast
- Refrigerate: Store the creamy chicken filling in an airtight container in the refrigerator for up to 4 days. It’s best to toast the bread fresh just before serving to avoid it becoming soggy.
- Freeze: The chicken filling freezes very well for up to 3 months. Thaw it in the refrigerator overnight and reheat gently on the stovetop.
Chicken Pot Pie Toast Nutrition Facts
- Serving Size: 1 slice of toast with filling
- Calories: 520 kcal
- Fat: 28g
- Carbohydrates: 42g
- Protein: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this dairy-free?
You could try using a plant-based butter, full-fat oat milk or cashew cream instead of heavy cream, and a dairy-free bread. The texture of the gravy may be slightly different.
My gravy isn’t thickening. What should I do?
Just let it simmer a little longer. As the liquid evaporates, the gravy will naturally reduce and thicken. Ensure you’re simmering, not boiling.
Can I use other vegetables?
Yes, feel free to add about a cup of other vegetables like frozen corn, mushrooms, or diced potatoes. If using potatoes, add them with the carrots and onions to ensure they cook through.
Try More Pioneer Woman Recipes:
Pioneer Woman Chicken Pot Pie Toast Recipe
Description
A quick and savory open-faced version of chicken pot pie, featuring a creamy chicken and vegetable gravy served over thick, toasted brioche.
Ingredients
Instructions
- Sauté carrots, celery, and onion in butter until soft; add thyme.
- Stir in flour, then slowly whisk in broth, cream, bouillon, turmeric, salt, and pepper.
- Simmer for 10-12 minutes until the gravy is thick and vegetables are tender.
- While gravy simmers, toast the slices of brioche until golden.
- Stir the cooked chicken and frozen peas into the gravy and heat through.
- Serve the creamy chicken mixture over the warm toast.
- Garnish with fresh chives.
Notes
- u003cliu003eUsing leftover rotisserie chicken makes this recipe come together in minutes.u003c/liu003eu003cliu003eFor the best texture, toast the bread just before you are ready to serve.u003c/liu003eu003cliu003eIf the gravy gets too thick, you can thin it out with a small splash of chicken broth or cream.u003c/liu003eu003cliu003eThis recipe is essentially chicken a la king; the toast is a perfect vessel for the creamy sauce.u003c/liu003e
