Joanna Gaines Chicken Pot Pie Recipe

If you’re craving a comforting, hearty dish that brings warmth to your soul, look no further than the Joanna Gaines Chicken Pot Pie. This recipe combines tender shredded rotisserie chicken, vibrant vegetables, and a rich, creamy sauce all tucked inside a flaky crust. It’s a timeless classic made with simple ingredients that come together to create a dish perfect for family dinners or cozy weekend meals. Every bite wraps you in nostalgia while feeling fresh and satisfying—truly a must-make recipe that embodies home-cooked love.

Ingredients You’ll Need

To make the Joanna Gaines Chicken Pot Pie, you’ll gather a handful of everyday ingredients that work in harmony to deliver incredible flavor and texture. Each component, from the butter that enriches the filling to the sweet carrots adding a pop of color, plays a crucial role in bringing this pot pie to life.

• Vegetable oil spray: Helps prevent sticking and ensures a perfectly crisp crust by lightly coating the pan.
• 4 tablespoons salted butter: Adds richness and depth to the filling, helping to create that velvety texture.
• 1/4 small white onion, finely chopped (optional): Provides a subtle aromatic sweetness that enhances the savory flavors.
• 4 carrots, peeled and cut into 1/2-inch dice: Brings a natural sweetness and lovely texture contrast with a vibrant orange hue.
• 1/4 cup all-purpose flour: Thickens the sauce perfectly so the filling holds together without being runny or heavy.
• 2 (32-ounce) boxes chicken broth: Builds a flavorful and savory base for the creamy sauce, keeping the filling moist.
• 2 (22.6-ounce) cans condensed cream of chicken soup: Adds creaminess and richness, making the filling irresistibly smooth.
• 4 cups shredded meat from 1 store-bought rotisserie chicken: Offers tender, juicy chicken that cuts down prep time while still tasting like homemade.
• 1 cup frozen peas: Injects bursts of sweetness and a pop of green, rounding out the vegetable mix beautifully.

How to Make Joanna Gaines Chicken Pot Pie

Step 1: Prepare the Vegetables and Butter

Start by heating the butter in a large skillet over medium heat until melted and fragrant. If you’re using the onion, add it now and sauté until translucent, gently coaxing out its sweetness. Then toss in the diced carrots and cook until they start to soften, creating a foundation of flavor and texture for the filling.

Step 2: Make the Sauce Base

Sprinkle the flour over the softened vegetables and stir well to coat everything evenly. This will help thicken your sauce later. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Bring it to a gentle boil, allowing the mixture to thicken and become luscious.

Step 3: Add Cream Soup and Chicken

Stir in the condensed cream of chicken soup, blending it smoothly with the broth and veggies. Then fold in the shredded rotisserie chicken and frozen peas, letting the heat gently warm the peas while combining all flavors. This filling should be thick, creamy, and packed with tender chicken and sweet vegetables.

Step 4: Assemble the Pot Pie

Lightly spray your baking dish with vegetable oil spray to avoid sticking. Pour the filling evenly into the dish and prepare your crust—whether you’re using store-bought pastry or homemade dough, it should be rolled to the right thickness. Cover the filling completely, sealing the edges nicely and cutting a few slits on top for steam to escape while baking.

Step 5: Bake Until Golden

Place the pot pie in a preheated oven at 375°F (190°C) and bake for about 40 to 45 minutes, or until the crust is a beautiful golden brown and the filling is bubbling through the vents. The aroma alone will have you eagerly waiting to dive in.

How to Serve Joanna Gaines Chicken Pot Pie

Garnishes

To elevate your presentation, sprinkle fresh chopped parsley or thyme leaves over the top of the baked pot pie. These bright herbs add a pop of color and a hint of freshness that complements the rich filling beautifully.

Side Dishes

Pair your Joanna Gaines Chicken Pot Pie with a crisp green salad or some roasted seasonal vegetables. Something light and fresh balances out the richness of the pie, creating a well-rounded meal.

Creative Ways to Present

Consider baking individual pot pies in ramekins for a charming serving idea that feels personalized. Another fun twist is using biscuit dough instead of pie crust for a rustic topping that’s irresistibly flaky and buttery.

Make Ahead and Storage

Storing Leftovers

Keep leftover Joanna Gaines Chicken Pot Pie in an airtight container or cover tightly with foil in the refrigerator. It will stay fresh for up to 3-4 days, giving you tasty meals ready to enjoy on busy nights.

Freezing

This pot pie freezes beautifully before baking. Wrap it securely with plastic wrap and foil to protect from freezer burn, then store for up to 2 months. When you’re ready, thaw it overnight in the fridge before baking as usual.

Reheating

Reheat slices of pot pie in the oven at 350°F (175°C) for 15-20 minutes or until warmed through and the crust is crisp again. Avoid microwaving if possible to retain the flaky texture of the crust and keep edges deliciously golden.

FAQs

Can I make Joanna Gaines Chicken Pot Pie without onions?

Absolutely! The onions are optional and mostly add subtle sweetness and aroma. The dish will still be flavorful and satisfying without them, especially with the savory broth and chicken.

What can I use instead of rotisserie chicken?

If you don’t have rotisserie chicken on hand, you can use cooked and shredded chicken breast or thighs. Just make sure the meat is fully cooked and shredded finely for the best texture.

Is there a vegetarian version of this pot pie?

You can swap the chicken broth and rotisserie chicken for vegetable broth and a mix of hearty vegetables like mushrooms, potatoes, and tofu. Using a creamy mushroom soup instead of cream of chicken soup works well for vegetarians.

Can I use fresh peas instead of frozen?

Yes, fresh peas add a lovely sweet crunch and vibrant color. Just add them toward the end of cooking the filling so they stay tender but not mushy.

How do I know when the pot pie is fully cooked?

The crust should be golden brown and the filling bubbling through the steam vents. This signals the inside is hot and cooked through. Using a cooking thermometer, the filling should reach about 165°F (74°C) for safe consumption.

Final Thoughts

There’s something truly special about making and sharing the Joanna Gaines Chicken Pot Pie. It’s not just a dish; it’s comfort, tradition, and homestyle goodness on a plate. I hope you dive into this recipe soon—it’s one that will warm your heart and your dinner table, every time you make it.

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