Cooking · fall · Food · foodie · Kitchen · Recipe · sale · The Pioneer Women

{chicken pot pie}

I’ve been on a comfort food kick lately.  I blame it on the weather.  Speaking of weather…..I’ve got the best recipe for a cold rainy weeknight.  Like tonight!

Chicken pot pie is like a big ol bowl of chicken soup wrapped in a hug.  A crusty dough hug that is.

I was telling my homegirl Sarah P that I was searching for THE very best pot pie recipe.  She said Pioneer Women.  Duh, what was I thinking.  P Dubb always has the ultimate comfort food recipes.  A little butta neva hurt anyone, right?


I mean, just look at it!

Do yourself (and your family) a favor.  Stop at the grocery store on your way home and scoop up these ingredients.

Here’s what you’ll need:

  • 4 tablespoons butter (the real shit, no margarine)
  • 1/2 cup onion, diced
  • 1/2 cup carrot, diced
  • 1/2 cup celery, diced
  • 1 rotisserie chicken shredded or 3 cups shredded cooked chicken
  • 1/4 cup flour
  • 3 cups low-sodium chicken broth
  • splash of white wine (if you can part with it)
  • 1/4 teaspoon turmeric (google the health benefits – crazy)
  • salt + pepper to taste
  • fresh thyme, chopped – to taste
  • 1/4 cup half-and-half or cream
  • 1 refrigerated pie crust
  • egg
  • 2 tablespoons water



Get veggies chopped and chicken shredded.  This is the most time-consuming part of this whole recipe.



Melt butter in your soup pot.  Add onion + carrots + celery and cook about 3 minutes.

Stir in chicken then sprinkle flour over the top.  Stir until combined and cook 1 minute.  Add chicken broth and wine.  Allow to thicken.

Once thickened add turmeric + salt +pepper + thyme.

Finally, add half-and-half (or cream).  Stir and bring to a bubble.  If it seems too thick, splash a little more broth or water.  Turn off heat.


Pour filling into a 2-quart baking dish.  Or individual ramekins, like I did.  Roll the pie crust over the baking dish.  If using ramekins, place one over the pie crust and carefully cut out circles with a sharp knife.  Using a knife, cut little vents in the dough.

Mix together egg with water and brush over the surface of the crust.


Bake at 375 degrees for 30 minutes, until crust gets golden brown.


(Recipe cred: Pioneer Women)

Careful, it will be hot AF!

You guys, I have to admit.  I’m not a big pot pie fan.  That is, until now…thanks to Pioneer Women.  Her recipe is too legit to quit!  Then why in the world did I want to make pot pie, you ask?  Because I bought these super fucking cute soup crocks and thought it would look delish.  Just being honest!!

I found these double handled soup crocks at World Market in Davis.  They are so damn perfect for this recipe.  All bakeware is currently marked down 25% and click here of an additional 10% off coupon.  Making these bad boys $3.25 each!!  You’re welcome!!

White Double-Handled Soup Crock

Click here to check out all the color options.


Nothing makes me happier than my readers sending me photos and texts that they are making recipes they made off the blog.  Please, please, please keep them coming.  It totally makes my day!!!


xoxo stacyb


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