Pioneer Woman Chicken Pot Pie

By srumbel

Here’s one I made awhile back. What I love about pot pie is, you can cook the chicken right then and there…or you can use leftover chicken (or turkey) if you have it. You can whip up a pie crust just 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! It doesn’t get much better than pot pie. It just doesn’t. It’s that brothy gravy…that golden, crisp crust…those tender, flavorful vegetables.
from thepioneerwoman

Ingredients

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

Preparation

Step 1

Preheat the oven to 375 degrees 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...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 stir it around and let it cook and 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!

Posted by Ree on August 22 2013