Joanna Gaines has a knack for creating dishes that feel like a warm hug, and her Joanna Gaines Chicken Pot Pie is no exception. This beloved recipe simplifies a classic, making it achievable for any home cook. It features a rich, soupy stew brimming with tender chicken and vegetables, all crowned with a flaky, golden crescent roll crust. Get ready to learn how to make this incredibly easy and comforting meal, perfect for connecting your family around the dinner table.
Table of Contents
Why You’ll Love Joanna Gaines Chicken Pot Pie
You’ll quickly understand why this cozy dish is a family favorite in your home. It’s truly a standout!
- Quick and easy: A perfect solution for busy weeknights, offering maximum comfort with minimal fuss.
- Convenient rotisserie chicken: Saves precious time, bringing deep flavor without extra cooking steps. Rotisserie chicken is a convenient and often healthy option for adding protein to meals. For more on the benefits of rotisserie chicken in cooking, explore sources like Healthline’s insights on rotisserie chicken.
- Semi-homemade charm: The clever crescent roll crust makes preparation simple yet yields impressive results.
- Hearty and comforting: Every spoonful delivers warmth and satisfaction, making it ideal for chilly evenings.
- Delicious over mashed potatoes: This signature serving style adds another layer of creamy, dreamy goodness.
Ingredients
Gather these simple ingredients to create your own delightful Joanna Gaines Chicken Pot Pie. Each component plays a crucial role in building layers of comforting flavor.
- Vegetable oil spray, for the pan
- 4 tablespoons (1/2 stick) salted butter
- 1/4 small white onion, finely chopped (optional)
- 4 carrots, peeled and cut into 1/2-inch dice
- 1/4 cup all-purpose flour
- 2 (32-ounce) boxes chicken broth
- 2 (22.6-ounce) cans condensed cream of chicken soup
- 4 cups shredded meat from 1 store-bought rotisserie chicken
- 1 cup frozen peas
- Kosher salt and freshly ground black pepper
- 2 (8-ounce) tubes refrigerated crescent rolls
- Mashed potatoes, for serving
Notes & Substitutions
Using a store-bought rotisserie chicken is a brilliant shortcut, infusing the stew with rich, savory flavor without any extra cooking. Some home cooks prefer a slightly thicker stew, so adjust the chicken broth quantity if you like a denser consistency. Feel free to incorporate other vegetables like corn, green beans, or celery alongside the carrots for extra color and nutrients.
If you want to avoid condensed soup, prepare a homemade béchamel sauce with chicken bouillon. For the crust, puff pastry or a pre-made pie crust are excellent alternatives to crescent rolls.
Equipment
You won’t need many specialized tools to make this comforting dish. Gather these kitchen essentials before you begin.
- Large soup pot or Dutch oven
- Deep 9x13x3-inch baking pan
- Whisk
- Measuring cups and spoons
- Sharp knife and cutting board
How To Make Joanna Gaines Chicken Pot Pie
Creating this delicious Joanna Gaines Chicken Pot Pie is a straightforward process. Follow these steps for a heartwarming meal.
- Preheat your oven to 375°F. Lightly spray a deep 9x13x3-inch baking pan with vegetable oil spray; this prevents sticking and ensures easy serving.
- In a large soup pot or Dutch oven, melt the butter over medium-low heat. Add the finely chopped onion, if using, and sauté until it becomes tender and translucent, about 3 to 4 minutes. Stir in the diced carrots and cook them until they are slightly softened, roughly 4 minutes. Next, stir in the all-purpose flour, cooking it for 1 minute while stirring often and scraping the bottom of the pot to create a roux.
- Gradually whisk in both boxes of chicken broth, continuing to whisk until the flour is fully incorporated and no lumps remain. Stir in the two cans of condensed cream of chicken soup. Increase the heat to medium-high and bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes, allowing it to thicken slightly.
- Remove the pot from the heat. Stir in the shredded rotisserie chicken and the frozen peas. Taste the stew and season it if necessary with kosher salt and freshly ground black pepper, adjusting to your preference. Pour this savory chicken and vegetable mixture into your prepared baking dish, spreading it evenly.
- Open one tube of refrigerated crescent dough and unroll it onto a clean surface. Press the perforations together inside each rectangle to form one large, solid rectangle of dough. Carefully place this dough over the stew in the pan, flush against one long side; it will cover approximately two-thirds of the surface. Open the second tube of crescent dough and unroll it. Set aside half of the dough for another use, perhaps small crescent rolls baked separately.
- Press the perforations together inside the two remaining rectangles to create another long rectangle. Place this dough over the uncovered part of the stew, easing it into the space without overlapping the first piece. Tuck any corners or edges as needed. The dough should fit neatly on top without requiring crimping.
- Bake the pot pie in the preheated oven for 15 to 20 minutes, or until the crescent roll crust is beautifully golden brown and the stew is bubbling invitingly around the edges.
- Once baked, remove the pot pie from the oven and let it stand for 5 minutes. This brief resting period allows the stew to set slightly and prevents it from being too runny.
- To serve, place a generous scoop of mashed potatoes in the center of a shallow pasta plate. Spoon over a generous amount of the hot stew and crust, ensuring the potatoes are completely covered. Serve immediately and enjoy the comforting flavors. Store any leftovers in a covered container in the refrigerator for up to 2 days, ensuring proper food safety.
Pro Tips for the Best Joanna Gaines Chicken Pot Pie
Elevate your pot pie with these simple pro tips. You will achieve even greater depth of flavor and texture.
- Adjust broth for consistency: If you prefer a thicker stew, start with less broth and add more slowly until you reach your desired consistency.
- Enhance flavor: Add a pinch of dried thyme, a bay leaf, or a splash of white wine to the stew for more complex flavors.
- Don’t overcrowd the dish: Ensure your baking dish is deep enough to hold all the stew without spilling over during baking.
- Evenly brown the crust: If the crust starts browning too quickly, loosely tent it with aluminum foil to prevent burning.
- Good quality chicken: Use a flavorful rotisserie chicken, as its savory notes are central to this comforting Joanna Gaines Chicken Pot Pie.
Serving, Storing, and Variations
Serve your hot, bubbly pot pie immediately over creamy mashed potatoes. This pairing truly makes the meal complete. Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on the stovetop or in the oven to prevent the crust from drying out.
Make Ahead & Freezing
This recipe is fantastic for meal prep! Prepare the stew completely, then cool it before storing it in the refrigerator for up to 2 days. When ready, pour into the baking dish, top with fresh crescent rolls, and bake. You can also freeze the cooked stew (without the crescent roll crust) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before assembling and baking.
Variations
Feel free to customize your pot pie. Experiment with different vegetables such as corn, green beans, or mushrooms to suit your family’s preferences. If crescent rolls aren’t your preference, try puff pastry, pie crust, or even biscuits for the topping. Enhance the flavor profile by adding fresh or dried herbs like thyme, rosemary, or parsley to the stew. You can also substitute leftover cooked turkey or chicken thighs for the rotisserie chicken.
Nutrition Information
This Joanna Gaines Chicken Pot Pie provides a hearty meal. Please note that nutritional values are estimates and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount Per Serving (Estimate) |
|---|---|
| Calories | 680 |
| Total Fat | 42g |
| Saturated Fat | 15g |
| Cholesterol | 100mg |
| Sodium | 1500mg |
| Total Carbs | 50g |
| Dietary Fiber | 3g |
| Sugars | 8g |
| Protein | 25g |
Frequently Asked Questions (FAQ)
Can I make this with homemade chicken broth?
Absolutely! Using homemade chicken broth will deepen the overall flavor profile of your pot pie, making it even more satisfying.
What if I don’t have crescent rolls?
Puff pastry or a store-bought pie crust are excellent substitutes for the crescent roll topping, offering a similarly flaky texture.
Can I add other vegetables?
Yes, feel free to add other vegetables like corn, green beans, or celery. Simply sauté them with the carrots until tender.
Is this recipe freezer-friendly?
The stew portion of the Joanna Gaines Chicken Pot Pie freezes beautifully without the crust. Thaw it before assembling and baking.
Final Thoughts
This Joanna Gaines Chicken Pot Pie is more than just a meal; it’s an invitation to create comforting memories around your table. Its simple preparation, thanks to clever shortcuts like rotisserie chicken and crescent rolls, means you can enjoy a truly heartwarming, homemade dish without the fuss.
Give this family favorite a try; you’ll love its rich flavors and the joy it brings. It truly embodies the spirit of home cooking and connection. To ensure leftovers are safe to eat, the USDA provides guidance on safe food storage and handling practices for leftovers.
Joanna Gaines Chicken Pot Pie: A Comforting Family Favorite
Ingredients
Equipment
Method
- Preheat the oven to 375°F and spray a 9x13x3-inch deep baking pan with vegetable oil.
- In a large pot, melt butter over medium-low heat. Sauté the optional onion until tender, then add carrots and cook until slightly softened; stir in flour and cook for 1 minute.
- Whisk in chicken broth until fully incorporated, then stir in chicken soup. Increase heat to medium-high, bring to a gentle boil, and simmer for 5 minutes.
- Remove from heat, stir in shredded chicken and frozen peas, then season with salt and pepper to taste. Pour the mixture into the prepared baking dish.
- Unroll and press together crescent dough rectangles from one tube to form a single rectangle, placing it on one side of the stew. Repeat with half of the second tube of dough to cover the remaining stew, tucking in edges as needed.
- Bake for 15 to 20 minutes until the crust is browned and the stew is bubbling around the edges. Let the pot pie stand for 5 minutes before serving.
- To serve, place mashed potatoes in the center of a shallow plate and spoon a generous amount of pot pie and crust over them until covered.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
