Few dishes say comfort quite like Ree Drummond’s chicken pot pie. Known for her wholesome, homey cooking, The Pioneer Woman turns this classic into a foolproof favorite. With buttery vegetables, tender chicken, and a creamy sauce infused with thyme and a touch of turmeric, it’s everything you crave in a hearty homemade meal.
Whether you’re using leftover chicken or Thanksgiving turkey, this pot pie delivers cozy flavor in every spoonful — and that golden crust? Pure perfection.
Why Everyone Will Love This Recipe
- Comforting and classic: A dish that tastes like home.
- Perfect for leftovers: Use up cooked chicken or turkey.
- Golden, buttery crust: Flaky and crisp every time.
- Family favorite: Creamy, hearty, and impossible to resist.
Ingredients
- 4 Tbsp. butter
- ½ cup finely diced onion
- ½ cup finely diced carrot
- ½ cup finely diced celery
- 3 cups shredded cooked chicken or turkey
- ¼ cup flour
- 3 cups low-sodium chicken broth, plus more as needed
- Splash of white wine (optional)
- ¼ tsp. turmeric
- Salt and pepper, to taste
- Chopped fresh thyme, to taste
- ¼ cup half-and-half or cream
- 1 unbaked pie crust
- 1 egg, beaten with 2 Tbsp. water (for egg wash)
How to Make The Pioneer Woman's Chicken Pot Pie
- Preheat your oven to 375°F (190°C).
- In a large pot, melt butter over medium-high heat. Add the onion, carrot, and celery.
Cook, stirring occasionally, until the onions turn translucent — about 3 minutes. - Stir in the shredded chicken or turkey, then sprinkle over the flour. Stir well until the mixture is evenly coated and thickened, about 1 minute.
- Pour in the chicken broth (and a splash of white wine, if using). Stir continuously until it starts to thicken.
Add the turmeric, salt, pepper, and thyme. - Stir in the half-and-half or cream. Let the mixture bubble gently for about 3 minutes until thick and creamy.
If it seems too thick, add a splash more broth. Then remove from 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 filling.
Press the edges to seal and cut a few small vents into the top for steam to escape. - Whisk the egg with 2 tablespoons of water and brush it over the pie crust for that signature golden sheen.
- Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbling.
For the first 15 minutes, cover lightly with foil if needed to prevent over-browning. - Let the pie cool slightly before serving. Scoop generous spoonfuls into bowls or serve in slices — this is comfort food at its best.
Cooking Tips
- Don’t skip the turmeric: It adds warmth and a beautiful golden hue.
- Use rotisserie chicken: A time-saving hack with great flavor.
- Add veggies: Peas, mushrooms, or corn are great additions.
- Make it ahead: Assemble the pie up to a day in advance and bake just before serving.
Frequently Asked Questions
What can I use instead of half-and-half?
You can use whole milk or heavy cream, depending on how rich you like it.
Can I make this with puff pastry instead of pie crust?
Definitely — puff pastry gives it a lighter, crispier texture.
What’s the best way to reheat leftovers?
Warm in a 350°F oven for 15–20 minutes to keep the crust flaky.
How do I prevent a soggy crust?
Let the filling cool slightly before topping with the crust — this keeps it from getting soggy.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. In alternative, freeze the baked pie for up to 3 months.
;Resize,width=767;)
