Chicken pot pie is a classic American comfort food. It's a hearty dish that's perfect for cold winter nights and is sure to satisfy even the pickiest of eaters. The Pioneer Woman, Ree Drummond, is well-known for her easy-to-follow recipes that bring the flavors of the American West to your kitchen. Her classic chicken pot pie recipe is no exception. With a few simple ingredients and a few minutes of prep time, you can have a delicious meal that's sure to please. Read on to learn how to make Ree Drummond's classic chicken pot pie.
Ingredients
To make Ree Drummond's classic chicken pot pie, you'll need the following ingredients:
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups cooked and shredded chicken
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup frozen green beans
- 1/2 cup heavy cream
- 1 package refrigerated pie crusts
Instructions
To make Ree Drummond's classic chicken pot pie, first preheat your oven to 375 degrees Fahrenheit. Then, melt the butter in a large skillet over medium heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes. Add the flour, thyme, and oregano and cook for 1 minute, stirring constantly. Slowly add the chicken broth, stirring constantly until the mixture is thick and bubbly. Add the salt and pepper, then stir in the chicken, peas and carrots, corn, and green beans. Cook for 5 minutes, stirring occasionally. Remove from heat and stir in the heavy cream. Pour the mixture into a 9-inch pie plate.
Unroll one of the pie crusts and place it over the top of the pie plate. Trim off any excess dough, then pinch the edges together to seal. Cut several slits in the top of the crust to allow steam to escape. Place the pie on a baking sheet and bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
Tips for Making the Best Chicken Pot Pie
Here are a few tips for making the best chicken pot pie:
- Make sure to cook the filling until it's thick and bubbly before adding the heavy cream. This will help ensure that the filling sets up properly.
- You can use pre-cooked chicken for this recipe, or you can cook your own chicken. If you're using pre-cooked chicken, make sure to shred it before adding it to the filling.
- If you don't have any frozen vegetables on hand, you can use fresh vegetables instead. Just make sure to cook them before adding them to the filling.
- If you don't have any refrigerated pie crusts, you can use a homemade pastry crust or a store-bought frozen crust.
- This recipe can be doubled and baked in a 9x13-inch baking dish. Just make sure to adjust the baking time accordingly.
Frequently Asked Questions
Q: What kind of chicken should I use for this recipe?
A: You can use any kind of cooked chicken for this recipe. You can use pre-cooked chicken, such as rotisserie chicken, or you can cook your own chicken. If you're using pre-cooked chicken, make sure to shred it before adding it to the filling.
Q: Can I use fresh vegetables instead of frozen vegetables?
A: Yes, you can use fresh vegetables instead of frozen vegetables. Just make sure to cook them before adding them to the filling.
Q: Can I use a homemade pastry crust instead of a refrigerated pie crust?
A: Yes, you can use a homemade pastry crust instead of a refrigerated pie crust. You can also use a store-bought frozen crust.
Q: Can I double this recipe and bake it in a 9x13-inch baking dish?
A: Yes, you can double this recipe and bake it in a 9x13-inch baking dish. Just make sure to adjust the baking time accordingly.
Q: How long should I bake the chicken pot pie?
A: You should bake the chicken pot pie for 30 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
