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Chicken Pot Pie

2.5 hrs to make • Serves 6

Meat

1 2- to 3-pound chicken fryer

Produce

3 Carrots, medium
3 Celery stalks
1/2 cup Peas, frozen
2 sprigs Thyme, fresh
1 sprig Thyme, fresh leaves
1 Yellow onion, large

Refrigerated

1 Egg

Canned Goods

1 Chicken bouillon cube
2 cups Chicken broth or stock, low-sodium

Baking & Spices

1 Black pepper
3 1/4 cup Flour
1 tsp Kosher salt
1 tsp Salt

Oils & Vinegars

1 tbsp Distilled white vinegar

Bread & Baked Goods

1/2 Recipe thyme pastry

Dairy

28 tbsp Butter
1 cup Heavy cream

Beer, Wine & Liquor

1/4 cup White wine

Liquids

5 tbsp Water
  • Surfeity

    Chicken Pot Pie Recipe : Ree Drummond The Pioneer Woman: Food Network - FoodNetwork.com

  • Kay Desantis

    Chicken Pot Pie Recipe : Ree Drummond : Food Network - FoodNetwork.com. My favorite pot pie recipe!! I don't use white wine in the pie. I used this recipe for the pie crust. However, I didn't include thyme because it didn't call for it in the cookbook. It is a bit time consuming to make your own pie crust, but it is so good! Give it a try!

  • Kelly Joslyn

    Pioneer Woman's Chicken Pot Pie Recipe : Ree Drummond : Food Network - FoodNetwork.com

  • Lindsey Parry

    Fill the Freezer Meals: Chicken Pot Pie Recipe : Ree Drummond : Food Network - FoodNetwork.com

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Pot Pie by Ree Drummond / The Pioneer Woman, via Flickr: I used a bit more flour for a thicker filling and let it cool all the way. Rather than making a pie, I took 2 premade pie crusts (pillsbury) and cut each circle in half, then put a 1/4 of the filling on each peice of dough, then folded and sealed w a fork, brushed w egg wash and baked at 375 for about 30 min.

Restaurant-Style Salsa *canned diced tomatoes & green chiles, canned whole tomatoes, cilantro, onion, garlic, jalapeno, cumin, SUGAR, lime