Ree Drummond's Chicken Pot Pie
ID: 3885c0cc...
Ree Drummond shares her recipe for a comforting, homemade chicken pot pie. It features a rich, creamy filling loaded with shredded white and dark chicken meat, savory vegetables, and parsnips, all topped with a flaky, golden-brown puff pastry crust.
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🍳 Cooking Flow
Boil the chicken breasts and thighs in broth, then cool, debone, and shred the meat. → Sauté celery, onions, carrots, and parsnips in butter, then season with salt and pepper. → Stir in flour, white wine, chicken broth, green beans, thyme, turmeric, heavy cream, and the shredded chicken to make a thick, rich filling. → Transfer the filling to a baking dish, cover with a sheet of puff pastry, brush with egg wash, and bake at 375°F until golden brown.
Cooking Steps
Brief Cooking Order
Boil the chicken breasts and thighs in broth, then cool, debone, and shred the meat. → Sauté celery, onions, carrots, and parsnips in butter, then season with salt and pepper. → Stir in flour, white wine, chicken broth, green beans, thyme, turmeric, heavy cream, and the shredded chicken to make a thick, rich filling. → Transfer the filling to a baking dish, cover with a sheet of puff pastry, brush with egg wash, and bake at 375°F until golden brown.
Introduction
Ree Drummond shares her recipe for a comforting, homemade chicken pot pie. It features a rich, creamy filling loaded with shredded white and dark chicken meat, savory vegetables, and parsnips, all topped with a flaky, golden-brown puff pastry crust.
Step 1
Place the bone-in chicken breasts and thighs in a pot with chicken broth. Bring to a boil and cook for 45 minutes to an hour until the meat is tender and cooked through. Let it cool, remove the skin and bones, and shred the meat.
Step 2
In a large skillet or pot, melt 6 tablespoons of salted butter over medium-high heat. Add the finely diced celery, onion, carrots, and parsnips.
Step 3
Season the vegetables generously with kosher salt and black pepper. Sauté and stir the mixture for about 3 minutes until the onions start to turn translucent.
Step 4
Sprinkle in 1/3 cup of all-purpose flour. Stir it thoroughly into the vegetable mixture and cook for 1 to 2 minutes without letting it brown.
Step 5
Pour in 1/2 cup of white wine and stir, cooking for about 1 minute.
Ingredients List
Important Notes
Using a mix of bone-in chicken breasts and thighs provides a wonderful balance of flavorful white and dark meats.
Finely dicing the vegetables ensures they cook evenly and makes them more appealing to children who might dislike large chunks.
Turmeric is used primarily for its vibrant golden color; be careful not to over-add it as it can change the flavor profile.
To make ahead: prepare the filling, pour it into the baking dish, cover, and refrigerate. Add the pastry and bake for 1 hour at 375°F right before serving.
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