pioneer woman chicken pot pie with biscuits

pioneer woman chicken pot pie with biscuits

pioneer woman chicken pot pie with biscuits

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The chicken (Gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl[1] that are originally from Southeastern Asia. Rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. A male that has been castrated is a capon. An adult female bird is called a hen and a sexually immature female is called a pullet.

Originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the Hellenistic period (4th–2nd centuries BC).[2][3] Humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets.

How to make Ree Drummond’s Tex-Mex chicken pot pie

Drummond’s new version of chicken pot pie is so easy to make. She started by adding onions, poblano peppers, jalapeno peppers, corn, salt, and pepper to a hot cast iron skillet with butter. The Food Network host cooked the veggies for about 3 minutes, then sprinkled flour over the top.

Drummond stirred everything together well. “You always want to stir flour and let it heat up and cook a little bit, the Food Network host explained. She added chicken broth, cream, chipotle peppers, and cilantro to the skillet. “It’s going to take about two minutes to get nice and thick, just like a chicken pot pie should be,” she said.

pioneer woman chicken pot pie with biscuits
pioneer woman chicken pot pie with biscuits

Drummond added cooked, shredded chicken to the skillet next. “You can do rotisserie chicken from the supermarket deli, you can boil the chicken — however you like to get cooked shredded chicken in your life,” she said.

The Pioneer Woman star made her perfect pie crust recipe to top the pot pie, pressing it slightly on the sides of the pan. “And as it bakes, that crust is just gonna kind of stick to the side of the skillet and create a perfect top crust for the pie,” Drummond said.

She cut vents in the crust and brushed it with an egg wash. then she sprinkled pepper jack cheese over the top. “Somebody call the sheriff,” Drummond joked. “This should be illegal.”

She placed the skillet on a sheet pan to catch any of the mess while baking. Drummond baked the pot pie in a 400 degree Fahrenheit oven for 30 minutes. She allowed it to cool for 10 minutes, then sprinkled it with cilantro before serving.

The List of Ingredients Needed for the Recipe
To make the Ree Drummond chicken pot pie recipe you will need 1 pack of pie crust (unbaked). You also need 1 large egg. Beat the egg and use as egg wash later. For the filling, you need 4 tablespoons of unsalted butter, 1 white onion, 1 large carrot, 1 stalk celery, 3 cups of shredded chicken, 1/4 cup all-purpose flour, and 1/4 cup heavy cream. For the liquid and seasoning, you need 3 cups of chicken broth, 1 teaspoon of white wine, 1/4 teaspoon of turmeric, and of course salt and freshly ground black pepper to taste


  1. Preheat the oven to 375 degrees F.
  2. Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around for about 3 minutes until the onions start to turn translucent.
  3. Stir in the chicken and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth, wine, and stir it around and let it cook and thicken.
  4. Once it starts to thicken add the turmeric, salt, pepper, and thyme.
  5. Add the half-and-half, then stir the mixture and let it bubble up and thicken for about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
  6. Pour the filling into an 8×8-inch baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
  7. Mix together the egg with water and brush it all over the surface of the crust.
  8. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly.
  9. Serve up servings by the spoonful and enjoy.
pioneer woman chicken pot pie with biscuits
pioneer woman chicken pot pie with biscuits

Nutrition Information

270 Calories, 9g Total Fat, 19g Protein, 28g Total Carbohydrate, 4g Sugars

See full nutrition facts +

What Goes With Chicken Pot Pie With Biscuits?

Tips from the Pillsbury Kitchens

Chicken pot pie with biscuits is a pretty hearty and heavy meal. It already has a nice balance of vegetables, protein, and carbs. But if you can’t have dinner without a side, we suggest pairing it with a light salad to brighten up the savory flavors.

Can You Freeze Chicken Pot Pie With Biscuits?

Yes, you can! Freeze the filling and biscuits separately or freeze the entire pot pie together.

To freeze it separately: Store the cooked biscuits in a zip-top bag and pot pie filling in an airtight container or zip-top bag in the freezer for up to three months. Defrost in the fridge overnight, then assemble the pot pie before baking.

To freeze together: Store the chicken pot pie with biscuits in an airtight container in the freezer for up to three months. Thaw in the fridge overnight.


  • Preheat the oven to 450 degrees F.
  • Stir together the flour, powered milk, sugar, baking powder, cream of tartar and salt in a medium bowl.
  • Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly.
  • Fold in the buttermilk until the dough comes together.
  • On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.
  • Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter.
  • Bake until golden brown, 10 to 12 minutes.


The average time it takes to make sausage balls or any kind of sausage ball is 15 to 35 minutes. There are different types of sausage ball recipes but many of them take approximately 35 minutes from

start to finish, including preparation time


Pioneer Women’s sausage balls can be served with a wide range of salads including Greek salad, cucumber salad, and tomato salad. Sausage balls can be served with cooked white rice, boiled pasta, or on top of couscous. In addition to making sandwiches, sausage balls can be served as a snack with chips, fries, and roasted veggies


  • Calories 156.8
  • Total Fat 11.4 g
  • Saturated Fat 4.4 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 31.2 mg
  • Sodium 356.7 mg
  • Potassium 74.7 mg
  • Total Carbohydrate 6.3 g
  • Dietary Fiber 0.0 g
  • Sugars 0.2 g

Homestyle Chicken Pot Pie Soup Recipe

Oh this soup! Could I say enough good things about it? It is the perfect comfort food.

A nostalgic favorite turned into an indulgent, good for the soul soup. And when you finish it off with biscuits it becomes a dinner nobody will forget!

Chicken Pot Pie Soup Ingredients (and Substitutions)

  • Butter:Salted or unsalted butter works fine.
  • Yellow onion:White onion may be substituted.
  • Garlic:If needed bottled garlic will work too.
  • Celery:I like to chop these up somewhat thin. Every now and then you get a batch that seems to take forever to cook to a tender bite.
  • Carrots:When cutting larger carrots I like to quarter through the length and then dice.
  • Low-sodium chicken broth:Homemade is a great option here if you have some in the freezer.
pioneer woman chicken pot pie with biscuits
pioneer woman chicken pot pie with biscuits
  • Russet potatoes:If what you’ve got are red or yellow potatoes those can be used as well.
  • Herbs:Here I like the blend of thyme, rosemary, bay leaves and parsley. Fresh or dried work great.
  • Salt and pepper:You’ll likely find soup needs a fair amount of salt or it can taste a little flat.

How to Make Chicken Pot Pie Soup

  1. Saute aromatics:Melt 1 Tbsp butter in a large pot over medium-high heat. Add in onion, carrot and celery, saute. Add garlic, saute.
  2. Add chicken broth, potatoes, thyme, rosemary, bay leaves and seasonwith salt and pepper to taste.
  3. Simmer until potatoes are nearly tender:Cover and bring soup to a low boil, then reduce heat to medium-low, and allow to simmer, stirring occasionally, until potatoes are almost fully tender.
  4. Cook roux separately:Meanwhile in a medium saucepan set over medium heat, melt remaining butter. Stir in flour and cook mixture until just golden.

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