Chicken Pot Pie

What’s better than homemade Chicken Pot Pie (sans peas!!!) on a crisp, fall evening? NOTHING! Or at least, few things…

I’ve made this Pioneer Woman’s recipe a handful of times now, and it is consistently amazing. The homemade quality is so great when you want to add or detract from the store bought versions (add thyme, detract peas!). The ingredients are also super fresh, which is always a bonus.

So, here’s how you do it!

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First, I always gather and portion out all of my ingredients. Especially if it’s the first time I make it!

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Then, chop away!
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Part of ingredient prep will be to gather some cooked, shredded chicken. I boil mine whole, then use my Magic Bullet to shred.

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After everything is prepped, you can start pretending you’re on a cooking show! Just add butter…
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Then veggies…
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Mix ’em up real good.
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Omgsh ya’ll. If your kitchen isn’t smelling heavenly by now, you’re totes doing something wrong.
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After the veggies have cooked a bit, and the onion is translucent, add the chicken.

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Mix it up!
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Sprinkle some flour. This is so important as it helps thicken everything later.

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Time for some liquids! First add the broth…
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Then add a splash of white wine. I always just use what’s in my fridge.

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When everything starts boiling a bit, add your chopped herbs and seasonings.
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The turmeric gives it a really pretty yellow color.
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After that’s cooked a bit and thickened, add the cream.

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Again, give it some time to thicken.
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While waiting on the filling to get firmer, prep your counter for rolling out the pie crust.

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The recipe uses one dish to make the pie, but I prefer to make two individual servings. Thus, I need my crust thin enough for four smaller circles (two for the inside, two for the top).

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I also like to put crust on the bottom and top of my pies (the recipe only calls for it on top). So, I spray a little cooking oil in the bottom of the dishes.
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Use the shape of the dish to make the inner crust circle.
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Press down firmly, and twist back and forth.

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Press the dough tightly to the bottom of the dish.
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Add a few scoops of filling.
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Add one more circle of dough to the top!

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Make the egg-wash by adding 2 tablespoons of water to an egg.
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Mix well and brush over the top of the dough.
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Use a knife to make a few cuts to the top, so it can vent while cooking.
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Place ’em in the oven!
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They’re ready to go as soon as you take them out! They are SOOOOO hot, though. Sitting for a bit isn’t a bad idea.
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These are perfect with a side of bread, some beer, and an episode of The Office. Just sayin’.
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I’m obviously drinking milk, but I’d already had a beer so…everything in moderation.

As a side note, my mom makes these awesome bowl holders for hot dishes – absolute life savers!

I hope you love this recipe! Leave a comment if you try it, and especially if you make any of your own changes! I’d love to try them!

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