Ree Drummond's Make-Ahead Freezer Chicken Pot Pie

Ingredients

• 1 stick Unsalted Butter (for sautéing vegetables)
• 2 large Onion (peeled and diced)
• 6 medium Carrot (peeled and finely diced)
• 6 stalks Celery (diced)
• 2 whole Whole Fryer Chicken (cut up, boiled, then shredded)
• 0.5 cup All-Purpose Flour (for thickening the filling)
• 0.5 cup Dry White Wine (adds depth of flavor)
• 4 cup Low Sodium Chicken Broth (store‑bought or homemade)
• 2 cubes Chicken Bouillon Cube (for extra chicken flavor)
• 1.25 cup Heavy Cream (creates a rich, silky filling)
• 4 sprigs Fresh Thyme (leaves stripped into filling)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup Frozen Peas (thawed before adding)
• 2.5 cup All-Purpose Flour (for pastry crust)
• 1 cup Unsalted Butter (cold, cut into pieces for crust)
• 1 tsp Salt (for crust dough)
• 1 tsp Fresh Thyme Leaves (chopped, added to crust dough)
• 1 large Egg (lightly beaten, incorporated into crust dough)
• 2 tbsp Cold Water (ice‑cold, helps bind dough)
• 1 tsp Distilled White Vinegar (adds tenderness to crust)
• 1 large Egg (beaten with milk for egg wash)
• 1 tbsp Milk (mixed with egg for wash)

Instructions

1. Sauté Vegetables

   Melt the butter in a large pot over medium heat. Add the diced onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 12 minutes.

   Time: PT12M

   Temperature: medium

2. Boil Chicken

   Place the two whole fryer chickens in a separate pot of water. Bring to a boil, then reduce to a gentle simmer and cook for 45 minutes, or until the meat is fully cooked and falls off the bone.

   Time: PT45M

   Temperature: high

3. Shred Chicken

   Remove the cooked chickens from the water and let them cool completely. Using two forks or your hands, shred the meat into bite‑size pieces.

   Time: PT5M

4. Combine Chicken with Vegetables

   Add the shredded chicken to the pot with the sautéed vegetables. Stir to distribute evenly.

   Time: PT2M

5. Thicken with Flour

   Sprinkle ½ cup of all‑purpose flour over the mixture. Stir constantly for 3 minutes to cook the flour and eliminate raw taste.

   Time: PT3M

6. Add White Wine

   Pour in ½ cup of dry white wine. Stir and let it reduce for about 2 minutes.

   Time: PT2M

7. Add Broth and Bouillon

   Stir in 4 cups of low‑sodium chicken broth and crumble in 2 chicken bouillon cubes. Increase heat to high and bring the mixture to a gentle boil, then reduce to a simmer for 5 minutes until the sauce begins to thicken.

   Time: PT5M

   Temperature: high

8. Finish the Filling with Cream

   Add 1¼ cups of heavy cream. Simmer gently for 5 minutes, stirring occasionally, until the filling is rich and glossy.

   Time: PT5M

   Temperature: medium

9. Season

   Strip the leaves from the thyme sprigs and sprinkle them into the pot. Add salt and freshly ground black pepper to taste. Stir well.

   Time: PT2M

10. Add Peas

    Fold in 1 cup of frozen peas (thawed). Cook for another 2 minutes until peas are heated through.

    Time: PT2M

11. Prepare Pastry Dough

    In a mixing bowl, combine 2½ cups flour, 1 tsp salt, and chopped thyme leaves. Add 1 cup cold butter pieces and work with a pastry cutter until the mixture resembles coarse pebbles. Add the beaten egg, 2 tbsp ice‑cold water, and 1 tsp distilled white vinegar. Mix just until the dough comes together.

    Time: PT10M

12. Divide and Chill Dough

    Split the dough into two equal portions. Flatten each into a disk, wrap in plastic, and refrigerate for at least 15 minutes.

    Time: PT15M

13. Assemble Pies

    Roll each dough disk on a lightly floured surface to a size slightly larger than your pie dish. Place one crust into a 9‑inch pie pan, fill with the hot chicken filling, then top with the second crust. Trim excess dough, fold edges, and crimp with a fork or zig‑zag motion. Brush the top with an egg wash made from 1 beaten egg mixed with 1 tbsp milk.

    Time: PT15M

14. Bake

    Place the assembled pies on a baking sheet and bake in a pre‑heated 400°F oven for 30 minutes, or until the crust is golden brown and the filling is bubbling.

    Time: PT30M

    Temperature: 400°F

15. Cool and Serve

    Remove the pies from the oven and let them rest for 5 minutes before slicing. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Onion: Shallots
• Instead of Carrot: Parsnip
• Instead of Celery: Fennel stalks
• Instead of Whole Fryer Chicken: Rotisserie chicken, Chicken breasts
• Instead of All-Purpose Flour: Gluten‑free flour
• Instead of Dry White Wine: Chicken broth
• Instead of Low Sodium Chicken Broth: Homemade broth
• Instead of Chicken Bouillon Cube: Stock concentrate
• Instead of Heavy Cream: Half‑and‑half
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Frozen Peas: Fresh peas
• Instead of All-Purpose Flour: Gluten‑free pastry flour
• Instead of Unsalted Butter: Margarine
• Instead of Fresh Thyme Leaves: Dried thyme (1/4 tsp)
• Instead of Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Distilled White Vinegar: Apple cider vinegar (1 tsp)
• Instead of Milk: Non‑dairy milk

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Pastry Cutter
• Mixing Bowl
• Rolling Pin
• Pie Dish
• Baking Sheet (optional)
• Oven
• Pastry Brush
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Cooking the flour mixture to form a roux without lumps
• Ensuring the chicken is fully cooked before shredding
• Making a cold, flaky pastry dough without over‑mixing
• Sealing the pie crust edges to trap steam
• Baking until the crust reaches a deep golden color

Chef Tips from the Video

• Use a dry white wine with good acidity; it balances the richness of the cream.
• For extra flavor, roast the carrots and celery briefly before adding them to the pot.
• A pinch of nutmeg in the filling adds a subtle warmth.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap each pie tightly in foil and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling up to step 10 and refrigerate; assemble pies later.
• Unbaked pies can be frozen on a baking sheet, then transferred to a freezer bag for later baking.
• The pastry dough can be made a day ahead and kept chilled.

Frequently Asked Questions