This Chicken Pot Pie Is One of Ree's All-Time Favorite Recipes (2024)

It doesn't get much better than a classicpot pie recipe. It just doesn't. It's that broth-y gravy…that golden, crisp crust…those tender, flavorful vegetables.

Gosh, gosh, gosh. Times a million. Infinity.

Here's one I made awhile back. What I love about this pot pie recipe is you can cook the chicken right then and there,or you can use rotisserie chicken (or evenleftover turkey) if you have it. You can whip up apie crustjust for the occasion…or you can use a crust you might have languishing in the freezer. Chicken pot pie doesn't have to be a huge ordeal! Try it the next time you're craving a hearty dishthat will keep your whole family happy.

Here's how Imake this comfort food classic. Yum!

What is the sauce made of in chicken pot pie?

Butter, flour, broth, a little heavy cream, and a splash of white wine, if that's your kind of thing. I alsolike adding some turmeric, salt, pepper, and thyme for more flavor.

What do you serve with chicken pot pie?

There's meat, vegetables, and the crust already there, so itdoesn't technically need a side. But if you want to go the extra mile, some garlicky green beans would be divine! You could also a do a big fall salad.

How do you thicken chicken pot pie filling?

Adding flour to the chicken and vegetable mixture will set it up for becoming thick and creamy once you pour in the broth. Just let it simmer for a few minutes until it thickens. But if you've already added the broth and realize it's too thin,you can always make a slurry to stir in. Stir atablespoon of cornstarch into 2tablespoons of cold waterand add it to your filling mixture to thicken it.

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Yields:
12 serving(s)
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr

Ingredients

  • 4 tbsp.

    butter

  • 1/2 c.

    finely diced onion

  • 1/2 c.

    finely diced carrot

  • 1/2 c.

    finely diced celery

  • 3 c.

    shredded cooked chicken or turkey

  • 1/4 c.

    flour

  • 3 c.

    low-sodium chicken broth, plus more as needed

  • Splash of white wine (optional)

  • 1/4 tsp.

    turmeric

  • Salt and pepper, to taste

  • Chopped fresh thyme to taste

  • 1/4 c.

    half-and-half or cream

  • 1

    whole unbaked pie crust

  • 1

    whole egg

Directions

    1. Step1Preheat the oven to 375ºF.
    2. Step2In a large pot, melt the butter over medium-high heat, then add the onion, carrot, and celery. Cook, stirring occasionally,until the onion begins to turn translucent, about 3 minutes.
    3. Step3Stir in the chicken or turkey, then sprinkle the flour over top and stir it until it's all combined with the meat and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine, if using). Stir and let it cook and thicken.Once it starts to thicken add the turmeric, salt, pepper, and thyme.
    4. Step4Add the half-and-half or cream, then stir the mixture and let it bubble and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
    5. Step5Pour 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 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.
    6. Step6Mix together the egg with 2 tablespoons ofwater and brush it all over the surface of the crust. (You will have some egg wash left over.)
    7. Step7Place the pie on a rimmed baking sheet and bake until the crust is deep golden brown and the filling is bubbly,25 to 30 minutes. 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.
    8. Step8Serve it upby the big ol' spoonful!

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Dice up an onion, along with some carrots and celery, then throw them into a pot with a little butter over medium heat.

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Stir the veggies around and cook them for 3 to 4 minutes, until they just start to soften.

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Then throw in the cooked poultry, whether it's chicken or turkey! I like to have a mix of white and dark meat shredded into big chunks.

You can get the meat by using any of the following methods:

* Boil a whole cut-up fryer for 25-30 minutes. Remove the meat pieces and let them cool until you can handle them, then remove all the meat from the bones with two forks.

* Have a huge Thanksgiving dinner and wrap up the turkey leftovers.

* Roast a chicken in the oven and shred the meat.

* Buy a dang rotisserie chicken at the dang supermarket and call it a day.

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Stir the chicken into the veggies and let it warm up…

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Then sprinkle a little flour all over the top. Stir in the flour and let it soak into the veggie/meat mixture and cook for another minute or so…

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Then pour in some chicken broth! (You can also splash in a little wine at this stage, which I absolutely love, but which I usually don’t do because the five people I live with don’t like the flavor of wine. Please feel sorry for me. Thank you.)

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Stir in the broth and let the mixture cook and thicken up for a few minutes.

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Add a little salt and pepper…

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A teeny bit of turmeric…

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A little minced fresh thyme (or parsley…or anything you want!)

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Then stir it all around. Give it a taste and add more of whatever seasonings you like.

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I like to add a splash of half-and-half or cream for a little creamy richness. But you don't have to if you don't want to.

Finally, just let the mixture bubble up until it's nice and thick, then set it aside for a sec. (If it gets too thick, just splash in a little more broth.)

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Next, roll out a pie crust on a floured surface…

(Or grab a dang storebought pie crust. I'm the last person on earth that's gonna judge you.)

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Pour the pot pie mixture into a casserole dish…

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And smooth out the surface.

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I fold the pie crust in half to make it more mobile, then I lay it on top of the dish…

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And unfold it so that it covers the whole thing.

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I'm, like, all about being rustic, so I just press the edges onto the sides of the casserole dish. If it won't stick, just use some of the egg wash I'm getting ready to show you.

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Use a knife to cut little vents all over the surface of the dough.

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Next combine an egg with a little water and whisk it with a fork…

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Then dip in a brush…

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And brush the egg wash all over the surface.

(Note: It helps if the pot pie filling is a little cooled before you assemble the pie so the crust won’t soften like it is here. But I have an impatience problem.)

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Then—and this is extremely important—put it in the oven, walk away, completely forget about it, and come dangerously close to burning the crust.

But only if you want to be like me.

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Wow. That really was a close call, man!

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But guess what?

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It was absolutely delicious and delectable.

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Honestly, if there's anything better than pot pie, I haven't yet found what it is.

A real staple for fall and winter, baby!

(Sorry I called you baby.)

This Chicken Pot Pie Is One of Ree's All-Time Favorite Recipes (2024)

FAQs

What is the sauce made of in chicken pot pie? ›

Sauce: The sauce for this chicken pot pie recipe is made with half and half for creaminess and chicken broth for flavor. Poultry seasoning adds a homey savory flavor—feel free to add other spices like garlic powder or fresh herbs.

Are chicken pot pies healthy? ›

Traditional chicken pot pies have a reputation for being rich in calories, saturated fats, and sodium, making them a questionable choice for those seeking a balanced diet.

Why is chicken pot pie called that? ›

Chicken pot pie is a classic comfort food dish that has been enjoyed for generations. While the exact origin of the dish is unclear, it is believed to have originated in medieval England. The dish was originally called "chicken pie" and consisted of a pastry crust filled with chicken, vegetables, and a thick gravy.

What makes a pot pie a pot pie? ›

Today's Classics. Today's classic pot pies have a pie crust bottom and a flaky pastry top. They can be filled with just about anything, but classic fillings are made from things like chicken and beef, though some may also be made from seafood and poultry.

What do you use to thicken chicken pot pie? ›

Stir 1 to 2 teaspoons of cornstarch into cold water and gradually whisk it into the filling. Be sure to stir the mixture well to avoid lumps. If you're planning to freeze the potpie, arrowroot is the best thickener.

Is chicken pie junk? ›

A bad chicken pot pie is worse for you than one made with good, fresh ingredients. The frozen ones tend to be high in fat and sodium. There's nothing inherently unhealthy in a chicken pot pie, it's basically chicken stew in a crust. If you're watching your carbs you can just skip the crust.

Is chicken pot pie good for the stomach? ›

A warm chicken pot pie might feel just right on a chilly day, but it can also do a number on your stomach. This seasonal food favorite is often loaded with fat, a common IBS trigger. The wheat in the crust is a source of the fermentable fiber fructans, says Scarlata.

Can diabetics eat pot pies? ›

Sink your teeth into a hearty chicken pie. This healthy pie recipe is so easy to make and takes just 35 minutes. High in fibre, diabetes-friendly and so delicious, this will quickly become a family favourite.

What is in Cracker Barrel pot pie? ›

Our new recipe for a fresh-baked comfort food favorite, with slow-simmered chicken, peas, carrots, celery, potatoes, and onions in a creamy sauce topped with flaky pastry crust. Comes with your choice of hand-rolled Buttermilk Biscuits or Corn Muffins.

What is KFC pot pie? ›

Perfect for a quick lunch or dinner, our creamy chicken pot pie has tender bites of fried chicken, diced potatoes, peas and carrots in a savory sauce and baked in a flaky, golden crust.

What ethnicity are pot pies? ›

Chicken pot pie is an all-American comfort food. But the most iconic version of it — from Lancaster, in Pennsylvania Dutch country — has its roots in English dishes made from leftovers. The Pennsylvania Dutch added noodles, and the rest of the country made it a standby.

Is chicken pot pie taste good? ›

Chicken pot pie is a quintessential comfort food. Made up of rich gravy, crunchy veggies, and lots of chicken inside of a flaky crust, it's the perfect thing to warm you up in the colder months, but it can also be time-consuming to make from scratch, which is why there are so many options on the frozen pot pie market.

What is a fancy name for pot pie? ›

pot pie (noun as in casserole) Strong matches. goulash hash pottage stew. Weak matches. covered dish meat pie stroganoff.

What is the sauce in chicken pot noodle? ›

Sauce sachet (4%): Soy sauce [water, soy sauce (SOYBEANS, WHEAT), salt, molasses, sugar, acid (acetic acid)]. †From sustainable agriculture.

What is pot sauce? ›

Brand: Pot Sauce Cannabis Hot Sauce – Made by Portland Oven. Content: 50mg of THC in 10ml (.35 fluid ounces) Activation time – about 30 minutes (per packaging, and in practice) Heat Rating: 2 out of 5 stars (less spicy than Sriracha) Chili Notes: Chili was definitely a high note, but in a great way.

What is pie and mash sauce made of? ›

A homemade suet base pastry, minced beef filling, shortcrust pastry lid, oven-baked and served with simple mash and liquor, a green sauce made from stock, flour and parsley. This traditional high-calorie cockney dinner will become a new family favourite. Makes 4 individual pies, enough for 1 per person.

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