Ree exposes her secrets to making the perfect chicken pot pie that can be made ahead of time!
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Take one sassy previous city woman, her hunky rancher partner, a band of charming kids, an extended household, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Leader Lady. The Leader Woman is an open invite into Ree Drummond's life: The award-winning blogger and best-selling cookbook author concerns Food Network and shares her special brand name of house cooking, from throw-together dinners to sophisticated celebrations. The series, set versus the incredible story of life in your home on the variety, is the next finest thing to in fact sitting on a stool in Ree's kitchen area.
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RECIPE THANKS TO REE DRUMMOND
Overall: 2 hr 25 min
Active: 45 minutes
Yield: 6 servings
6 tablespoons salted butter, plus more for buttering the dish
3/4 cup finely diced onion
3/4 cup carefully diced carrot
3/4 cup finely diced celery
3/4 cup carefully diced parsnips
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/3 cup all-purpose flour
4 1/2 cups low-sodium chicken broth, plus more if needed
3/4 cup frozen green beans
1 1/2 tablespoons sliced fresh thyme
1/2 teaspoon ground turmeric
1 dish Shredded Boiled Chicken (6 cups), recipe follows
1/3 cup half-and-half or whipping cream
1 egg blended with 1 teaspoon water, for the egg wash
1 sheet defrosted frozen puff pasty
Two 1-quart containers chicken broth
3 chicken breasts
3 chicken thighs
For serving: a peppery green salad with arugula and child spinach
Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
To make the filling, melt the butter in a large pot over medium-high heat, then add the onion, carrot, celery and parsnips. Season with salt and pepper and stir them around up until the onions begin to turn clear, about 3 minutes. Add the wine and cook for another minute. Spray over the flour and stir it in to integrate. Cook for a minute or more, but do not let it brown. Include the broth and stir, working out any lumps. Lower the heat to medium and cook till it starts to thicken, 2 to 3 minutes. Stir in the green beans, thyme and turmeric. Fold in the Shredded Boiled Chicken and cook till warmed through. Add the half-and-half, taste and change the seasoning. Add more broth if it is too thick. Pour the hot filling into the prepared baking meal.
Brush the edges of the meal with the egg wash. Lay the pastry over the top, press down the edges and brush the top of the pastry with the egg wash. Prepare up until the crust is golden brown, about 45 minutes.
You can also assemble the pie ahead of time. If you are making it ahead, permit the filling to cool, cover and place in the refrigerator. When you wish to prepare the pie, brush the edges of the meal with the egg wash, add the filling to the dish, lay the pastry over the top and press down the edges. Brush the pastry with the egg wash and cook at 375 degrees F till the crust is golden brown, about 1 hour.
Serve the chicken pie with a peppery salad of arugula and baby spinach.
Shredded Boiled Chicken:
Put the broth into a big pot and bring to a boil. Add the chicken pieces and bring back to a boil. Turn the heat to medium low and simmer up until the chicken is tender, about 45 minutes.
Remove the chicken from the pot and set it aside to cool briefly. Get rid of the skin and bones and shred the chicken.
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Ree Drummond's Chicken Pie|The Leader Lady|Food Network