EASY CHICKEN POT PIE RECIPE - THE PIONEER WOMAN
Brothy gravy, golden crust, and tender, flavorful vegetables—It doesn’t get much better than this recipe for chicken pot pie.
Provided by Ree Drummond
Categories Thanksgiving main dish poultry
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees.
- 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.
- Serve up servings by the (big ol') spoonful!
LEFTOVER TURKEY POT PIE - THE PIONEER WOMAN – RECIPES ...
Thanksgiving leftovers make the perfect pot pie: turkey or chicken, onion, celery, stuffing, and pie crust. You really can't go wrong!
Provided by Ree Drummond
Categories Thanksgiving baking dinner poultry snack
Total Time 1 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
- Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
- Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
- Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
- Pour mixture into a casserole dish or deep pie pan.
- Roll out crust so that it’s about 1 inch larger than the pan you’re using.
- Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
- Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
- Allow to cool for a little bit before serving.
- Serve with a large spoon.
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EASY ONE-POT MEAL RECIPES - FOOD NETWORK
Watch The Pioneer Woman’s Ree Drummond crack the code to making the perfect pot roast. The meat in this dish is so tender it falls off right off the bone. To make this dish follow these steps.
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To save time, Alton uses a frozen vegetable mix of peas and carrots and prepared puff pastry for this pot pie. After roasting the vegetables, combine with the chicken and curried onion …
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