Ree shares shortcuts for making a rich and creamy Chicken Pot Pie in under 20 minutes!#ReeDrummond #ThePioneerWoman #FoodNetwork #ChickenPotPieWatch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!Get the recipe https://foodtv.com/3QTWZCmSubscribe to Food Network http://foodtv.com/YouTubeTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Deconstructed Chicken Pot PieRECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 16 minActive: 16 minYield: 6 servingsIngredients2 tablespoons butter3 boneless, skinless chicken breasts, cut into small cubes 3 celery stalks, finely diced 2 carrots, peeled and finely diced 1 large onion, finely diced Kosher salt and freshly ground black pepper2 sheets frozen puff pastry (from a 17.3-ounce package), thawed1 large egg, whisked with 1 teaspoon water1/4 cup all-purpose flour 1/8 teaspoon turmeric 3 cups low-sodium chicken stock, hot 2 cups half-and-half 2/3 cup frozen peas 2 sprigs fresh thyme, leaves picked 1 small sprig fresh rosemary, leaves chopped DirectionsPreheat the oven to 425 degrees F. Line 2 baking sheets with parchment.Melt the butter in a large skillet over medium heat. Add the chicken, celery, carrots, onion and some salt and pepper. Cook until the vegetables just begin to soften, about 7 minutes.Meanwhile, make the crusts. Unroll both sheets of pastry, even out the surface with a rolling pin and cut out 3 circles from each. Transfer the circles to the prepared baking sheets, poke them all over with a fork and brush with the egg wash. Sprinkle over some salt and pepper. Bake until golden brown, about 10 minutes.Meanwhile, sprinkle the flour over the chicken and vegetables and add the turmeric; cook for 2 minutes. Pour in the hot stock, add the half-and-half, peas, thyme and rosemary and cook until the sauce thickens, another 3 minutes. Serve in bowls topped with the crusts.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Deconstructed Chicken Pot Pie | The Pioneer Woman | Food Networkhttps://www.youtube.com/watch?v=L5X9sr6ZlJc
