| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 25 min |
| Inactive: | 20 min |
| Cook: | 35 min |
| Yield: | 4 six-inch pies or 8 muffin-size pies |
Ingredients
- 4 tablespoons (1/2 stick) butter
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 1 stalk celery, finely diced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth, plus more as needed
- 1/4 cup dry white wine (or chicken broth)
- 2 cups shredded or chopped cooked chicken breast
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground thyme
- Kosher salt and freshly ground pepper
- 1/4 cup half-and-half
- 2 rounds refrigerated pie crust
- 1 large egg
Instructions
- Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
- Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, 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 and let the filling cool to room temperature.
- Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you’ll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
- If you’re baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
- Find this recipe and more in Ree’s new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 432 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 71 mg |
| Sodium | 580 mg |
Reviews
One of my favorites. I did add peas. I also added a bit more half and half. It only made three pies but I may have over filled. Perfect for the two of us. I also used 6×4 foil pans.
Does anybody *test* these recipes? I followed the instructions for the filling; it was as thin as soup. I made additional roux with flour and butter, still not thick enough, so I made the cornstarch and water mix and added that. It finally thickened up and filled 6 (*SIX*) 6 inch pie pans. Oh, I added a cup of frozen peas…gotta have peas in my pot pie.
1/4 C all purpose flour is WRONG,
If I could give this a negative, I would. Catastrophic gloop. Back to Jacques & Julia or Ina.
I have my pies in the freezer, do I cook them frozen or thaw them first? Sounds dumb but I am a bit confused
Where did you find your 6″ foil pans? I couldn’t find any on Amazon and purchased 5″… even though they actually measure less than that. I would much prefer the 6″.
Thanks so much!
This was the first time I made chicken pot pies so I reviewed a lot of recipe, and this was the easiest one I found. The only thing I changed was the amount of water. I added 1 jar of chicken gravy to a measuring cup and enough water to make the 3 cups. This gave the pie a real chicken flavor. I also used a bag of frozen peas and carrots. It turned out delicious. I am always looking for short cuts and this recipe was easy to tweek. Thank you Pioneer Woman
I added potatoes, peas, string beans, mushrooms, butternut squash, sweet potatoes. YUM YUM
Do you freeze the pot pies already cooked or cook them when ready to eat them the next time?
My family loved these pies. I doubled the recipe and got 12 pies. Enjoyed making them.