Realtor David Locke with Locke and Key Associates in Anderson, SC and his wife know the importance of comfort food that brings people together, and their favorite recipe is a twist on the classic Chicken Pot Pie inspired by Ree Drummond. This hearty dish is perfect for family dinners, hosting friends, or simply enjoying a cozy night in. With its flaky crust, creamy filling, and rich flavors, it’s a meal that never disappoints. His son's love this dinner!
David and his wife recommend this recipe as an easy yet impressive option for busy families or anyone craving a homemade classic. Whether you’re a seasoned chef or just learning your way around the kitchen, this dish will quickly become your go-to comfort meal.
Ingredients
- 2 whole pie crusts (store-bought or homemade)
- 3 tablespoons butter
- 1/2 cup chopped onion
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cups shredded or diced cooked chicken
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1/4 teaspoon turmeric
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 1/2 cup frozen corn
Method
- Preheat your oven to 400°F.
- Roll out one pie crust and place it into a pie dish. Set aside.
- Melt the butter in a skillet over medium heat. Sauté the onions, carrots, and celery until tender.
- Add the chicken and sprinkle with flour, stirring to coat.
- Gradually pour in the chicken broth while stirring, then add the turmeric, salt, and pepper. Simmer until thickened.
- Stir in the heavy cream, peas, and corn. Remove from heat.
- Pour the filling into the prepared pie crust. Top with the second crust, sealing the edges, and cut a few small slits for ventilation.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
This recipe is a family favorite in the Locke household and a wonderful way to bring a little warmth and joy to your table!
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