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Joanna Gaines Chicken Pot Pie​

Joanna Gaines Chicken Pot Pie: Cozy Comfort in Every Bite

Joanna Gaines Chicken Pot Pie is a delightful and quick comfort food made with rotisserie chicken and a flaky crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 spray Vegetable oil spray Coats the pan for easy removal of the pie.
  • 4 tablespoons Salted butter Adds richness; unsalted works, just adjust salt level accordingly.
  • 1/4 Small white onion Optional; provides subtle sweetness and depth.
  • 4 Carrots Peeled and diced; adds sweetness and texture.
  • 1/4 cup All-purpose flour Thickens the filling; gluten-free flour can be used.
  • 2 boxes (32-ounce) Chicken broth Moisture and flavor base; consider homemade for enhanced taste.
  • 2 cans (22.6-ounce) Cream of chicken soup Adds creaminess; a homemade cream sauce can be healthier.
  • 4 cups Rotisserie chicken Shredded; can substitute with any precooked chicken.
  • 1 cup Frozen peas Contributes color and sweetness; use fresh peas if available.
  • Kosher salt Enhances overall flavor; adjust according to taste.
  • Black pepper Enhances overall flavor; adjust according to taste.
Crust
  • 2 tubes (8-ounce) Refrigerated crescent rolls Creates the flaky crust base.

Equipment

  • large baking dish
  • Skillet
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. Preheat your oven to the temperature specified on the crescent roll packaging, typically around 375°F (190°C). Spray a large baking dish with vegetable oil.
  2. In a large skillet over medium heat, melt 4 tablespoons of salted butter. Add the ¼ diced onion and 4 diced carrots, sauté until tender, about 5-7 minutes.
  3. Sprinkle in ¼ cup of all-purpose flour, stirring continuously for 1-2 minutes to create a roux.
  4. Gradually pour in two 32-ounce boxes of chicken broth, stirring until smooth. Mix in two cans of cream of chicken soup until thickened, about 3-5 minutes.
  5. Fold in 4 cups of shredded rotisserie chicken and 1 cup of frozen peas. Season with kosher salt and black pepper.
  6. Pour the filling into the prepared baking dish. Unroll the crescent rolls over the filling, sealing the edges.
  7. Bake for 25-30 minutes until the crescent roll crust is golden brown.
  8. Let the Chicken Pot Pie rest for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 2000IUVitamin C: 3mgCalcium: 30mgIron: 2mg

Notes

Customize the filling with your favorite vegetables or leftover turkey for a versatile dish.

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