I've probably mentioned this a time or two, but I absolutely love "The Pioneer Woman"!!! I have yet to try a recipe where I wasn't happy with the outcome!
For years I've made this particular chicken pot pie recipe that my sister gave my mother. I have no idea where Joanne got it but it was a pretty decent pot pie and so you just stick with what you know, right?
Well a month or so ago I decided I try something different and am I ever glad that I did! And so here is the Pioneer Woman's chicken pot pie recipe - found HERE.
Now if you know me, you know that I like to make a few changes to make things more my own!
So here is what I do - first off, I like to make this the day after I roast a chicken because 1.) I have my meat all ready and cooked 2.) chances are I will have gravy leftover to use in my pot pie 3.) sometimes I even have veggies left over as well.
So, I use my leftover roast chicken for starters. Then when I add the broth/stock, I reduce it by however much gravy I have - so instead of three cups of broth, I'll use say 2 cups broth and 1 cup of gravy. I do wait and add the gravy in right before I add the cream. I do not use the wine as I am not fond of using wine in my cooking - that's just my own personal preference. I also usually parboil a potato or two and add that in, as well as additional veggies.
Here are some pics as I was making it:
So this last time I made it I had leftover maple glazed carrots from our dinner the night before. Rather than let those go to waste, I used those instead of dicing up fresh carrots to use in it. I parboiled two diced potatoes, and also added corn and peas. And as I said I added my gravy to it. We prefer our pot pies on the thicker side, so using the gravy is just a natural thing to me. And it's a homemade gravy - none of that jarred nonsense! LOL
As for as pie crust goes, my go-to recipe is from Williams-Sonoma and can be found HERE.
I love this pie recipe for several reasons - 1. it doesn't need to chill 2. it can be made in my Kitchen Aid mixer 3. it's incredibly simple.
I have made this pot pie using a double crust (top and bottom) and either way you make it, it's delicious!