The Pioneer Woman Tasty Kitchen
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Pot Pie

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Use any shredded, cooked chicken or turkey to make this comfort food classic. Yum!

Ingredients

  • 4 Tablespoons Butter
  • ½ cups Finely Diced Onion
  • ½ cups Finely Diced Carrot
  • ½ cups Finely Diced Celery
  • 3 cups Shredded Cooked Chicken Or Turkey
  • ¼ cups Flour
  • 3 cups Low-sodium Chicken Broth, Plus More If Needed
  • Splash Of White Wine (optional)
  • ¼ teaspoons Turmeric
  • Salt And Pepper, to taste
  • Chopped Fresh Thyme To Taste
  • ¼ cups Half-and-half Or Cream
  • 1 whole Unbaked Pie Crust
  • 1 whole Egg
  • 2 Tablespoons Water

Preparation

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.

Serve up servings by the (big ol’) spoonful!

2 Comments

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Deb Cochran on 2.3.2017

Such an amazing recipe! Ground rather than fresh, chopped thyme seems to be more flavorful (and it makes the kitchen smell like Thanksgiving). I don’t use as much stock as the recipe calls for, chopped mushrooms (if they’re in the refer), chopped potatoes (steamed before adding to the recipe) as well as frozen peas have been tossed into the mix. Google indicated that ground mustard was a suitable alternative to turmeric. Winner, winner chicken dinner! :) This is a family favorite for sure.

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familygal on 9.30.2013

If I wanted to add potatoes to this would they have to be slightly pre-cooked? Or would the baking time be enough to cook them through?

2 Reviews

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Kimmygirl on 3.25.2014

I’m surprised there are not more reviews of this recipe. It is awesome!!!!! Very simple ingredients but amazing flavor. I added peas right before I put it in the oven and it turned out great. Thank You for a great recipe!!!!!!

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milkwithknives on 9.29.2013

Delicious! Very simple and clean tasting with the nice, short ingredient list. I didn’t have any cream in the fridge so skipped that part, but otherwise kept to the recipe. I made the whole thing in my big iron skillet so I wouldn’t have to wash a casserole dish. My husband, who likes about three foods on the face of the earth, was very skeptical but ended up eating two big bowls and packing the leftovers for lunches! I can’t think of any higher praise or approval. Thanks for a winner.

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