I rarely make American classic, diner comfort foods. By when we moved to a state that has true seasons, I wanted to try my hand at something new. I researched a bunch of different recipes and I came across this one. What is not to love about Ree Drummond, aka The Pioneer Woman? I have tried a good number of her recipes and they are great recipes to use as bases. That’s what I’ve done with this recipe. I’ve made some changes that I hope you’ll enjoy. Happy cooking!

4 tbsp butter
1 small onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium russet potato, peeled and diced
3 c cooked chicken, diced or shredded*
1/2 c flour, loosely packed
3 c chicken stock
1/8 c white wine
1/4 tsp turmeric, heaping
1 tsp salt
1 tsp pepper
3 tbsp fresh thyme, chopped
1/4 c cream or half and half
1 10 oz bag frozen peas, thawed
1 unbaked pie crust
1 egg
2 tbsp water

Preheat the over to 375 degrees F.

Melt the butter in a large Dutch oven over medium-high heat. Add the onions, carrots, and celery to the butter. Season the vegetables with a pinch of salt and pepper; sweat down the vegetables, stirring occasionally until the onions are translucent, about 3 minutes. Add the diced potatoes to the vegetables, stirring together for 3 more minutes.

Stir in the chicken and peas, top with the flour, stirring to combine with the vegetables. Cook out the flour taste, about 1 minute. Pour in the chicken stock and wine. Stir to cook and thicken. Be patient, this part might take about 10 minutes. When the sauce has thickened, add in the salt, pepper, turmeric, thyme, and cream. Stir, bringing it to a soft boil, about 3 minutes. If too thick, add a touch more broth. Remove from heat.

Pour filling into a 2 quart baking dish, place pie crust on top. Press the crust down on the edges of the baking dish creating a seal. Cut about 6 slits in the top of the crust so the steam can escape.

Build your egg wash by cracking your egg in a bowl and adding the 2 tbsp of water. Beat together well. Using a pastry brush, paint the top of your crust all over.

Place the pot pie on a rimmed baking dish, baking for about 30 minutes, or until the crust is a beautiful golden brown.

Allow to cool about 5 minutes before serving.

Enjoy!

*this is a great way to use leftover grilled, roasted, or rotisserie chicken. If time permits, I will actually cook chicken just for this recipe. I love the flavor of the browned bits on the meat. I hope you try it soon. With Thanksgiving just around the corner, this is a great way to use up leftover turkey, too!