There’s just something so comforting about a warm, hearty pot pie, isn’t there? It’s like a cozy hug on a plate! My take on Ree Drummond’s chicken and chorizo pot pie combines the tenderness of shredded chicken with the spicy kick of chorizo, creating a flavor explosion that’s hard to resist. The flaky crust envelops a rich filling that’s bursting with savory goodness. Trust me, this dish will not only satisfy your hunger but also warm your soul. It’s perfect for chilly evenings or when you just need a little comfort food magic in your life!
Ingredients List
Here’s what you’ll need to whip up this delicious Ree Drummond chicken and chorizo pot pie. Each ingredient plays a special role in creating that perfect blend of flavors and textures. So, let’s gather these goodies!
- 2 cups cooked chicken, shredded – I love using leftover rotisserie chicken for convenience, but any cooked chicken works great!
- 1 cup chorizo, diced – This is where the magic happens! The chorizo adds a wonderful spice and richness to the pie.
- 1 cup carrots, diced – Fresh, vibrant carrots bring a hint of sweetness and color.
- 1 cup peas – Sweet peas add a pop of freshness—plus, they’re a classic pot pie ingredient!
- 1 cup onion, chopped – Onions are a must for that savory base flavor. I usually go for yellow onions, but feel free to mix it up!
- 2 cloves garlic, minced – Garlic is essential for that aromatic boost that makes everything taste better.
- 1/2 cup chicken broth – A splash of broth keeps the filling moist and flavorful. Homemade is best, but store-bought works just fine.
- 1/2 cup heavy cream – This adds a luscious richness that makes the filling creamy and dreamy!
- 1 teaspoon thyme – Fresh or dried thyme adds an earthy aroma that complements the chicken and chorizo beautifully.
- 1 teaspoon salt – Just the right amount to enhance all those flavors.
- 1/2 teaspoon pepper – A little pepper adds a gentle kick without overpowering the dish.
- 1 pie crust – You can use a store-bought crust for ease, or make your own if you’re feeling adventurous! Either way, it’s the flaky lid that brings it all together.
How to Prepare the Ree Drummond Chicken and Chorizo Pot Pie
Now, let’s dive into the heart of the matter—making this Ree Drummond chicken and chorizo pot pie! Trust me, the steps are straightforward, and the end result is so worth it. Just follow along, and you’ll have a comforting dish ready in no time!
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). Preheating is super important because it ensures that the pie cooks evenly and develops that beautiful golden-brown crust we all love. So, while you’re prepping your ingredients, give that oven a head start!
Step 2: Cook the Chorizo
Next, grab a large skillet and cook the diced chorizo over medium heat until it’s nicely browned. This usually takes about 5-7 minutes. Keep an eye on it and stir occasionally so it cooks evenly and doesn’t burn. The goal here is to release all those delicious flavors from the chorizo—trust me, your kitchen will smell amazing!
Step 3: Add Vegetables
Once the chorizo is cooked, it’s time to add in the chopped onion, minced garlic, and diced carrots. Cook everything together for about 5 more minutes, or until the onions become translucent and the carrots are tender. This step really builds the base of flavor for your pot pie!
Step 4: Combine Ingredients
Now, stir in the shredded chicken, chicken broth, heavy cream, thyme, salt, and pepper. Bring the mixture to a gentle simmer—this only takes a couple of minutes. Once it’s simmering, remove it from the heat. This is where all those wonderful flavors meld together, creating a hearty filling that you won’t be able to resist!
Step 5: Assemble the Pie
Pour that delicious mixture into a pie dish, spreading it out evenly. Now, take your pie crust and carefully cover the filling, sealing the edges by crimping with your fingers or a fork. Don’t forget to cut a few slits in the top of the crust to let the steam escape—this helps to prevent a soggy crust and gives you that perfect flaky texture!
Step 6: Bake
Finally, pop your pie into the preheated oven and bake for 30-35 minutes. You’ll know it’s ready when the crust is golden brown and the filling is bubbling slightly from the slits. Keep an eye on it towards the end; every oven is a bit different! Once it’s out, let it cool for a few minutes before serving—it’ll be hard to wait, but trust me, it’s worth it!
Nutritional Information
Let’s talk about the nutritional goodness packed into this scrumptious Ree Drummond chicken and chorizo pot pie! Each slice is not just a delightful treat for your taste buds, but it also comes with some hearty nutrition. Here’s a look at the estimated nutritional data per serving:
- Calories: 450
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 2g
- Protein: 20g
- Sodium: 800mg
- Cholesterol: 75mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But one thing’s for sure—this pot pie is a filling meal that brings comfort and satisfaction to your table!
Tips for Success
Alright, let’s make sure your Ree Drummond chicken and chorizo pot pie turns out absolutely perfect! Here are my top tips to help you nail this recipe every single time:
- Use Leftover Chicken: If you’ve got some leftover rotisserie chicken, this is the perfect time to use it! It not only saves time but also adds even more flavor.
- Chorizo Variations: Not a fan of chorizo? You can easily substitute it with Italian sausage or even turkey sausage for a lighter option. Just make sure to season it well!
- Veggie Choices: Feel free to get creative with your veggies! You can add bell peppers, corn, or even mushrooms. Just make sure to dice them small so they cook evenly.
- Don’t Skip the Thyme: Fresh thyme makes a noticeable difference in flavor, but dried thyme works too in a pinch. Just use about half the amount if you’re going the dried route.
- Cool Before Serving: After baking, let the pot pie cool for about 5-10 minutes before slicing. This helps the filling set and makes for easier serving—plus, it won’t burn your mouth!
- Storage: If you have leftovers (which is rare, but it happens!), store them in an airtight container in the fridge for up to 3 days. Just reheat in the oven or microwave until warmed through.
- Freezing Tips: You can freeze the assembled pot pie before baking! Just wrap it tightly in plastic wrap and foil. When you’re ready to bake, let it thaw in the fridge overnight and then bake as usual.
With these tips, you’re set up for success! I can’t wait for you to dig into this delightful dish. Happy cooking!
Variations
Feeling adventurous? There are so many fun ways to switch up this Ree Drummond chicken and chorizo pot pie! Here are some ideas to get your creative juices flowing:
- Swap the Protein: If you’re in the mood for something different, try using shredded turkey or even some diced ham instead of chicken. You could also go meatless by adding hearty beans for a vegetarian option—just make sure to amp up the seasonings!
- Veggie Medley: Change up the veggies based on what you love or have on hand! Zucchini, bell peppers, or even sweet potatoes can add a unique twist. Just remember that cooking times may vary slightly depending on what you choose.
- Spice it Up: Want to kick up the heat? Add some diced jalapeños or a sprinkle of red pepper flakes to the filling for an extra zing. Conversely, if you prefer a milder flavor, you can use sweet Italian sausage instead of chorizo.
- Herb Infusion: Experiment with different herbs like rosemary or oregano in place of thyme. These herbs can provide a whole new flavor profile that’s equally delightful!
- Cheesy Goodness: For a creamy twist, mix in some shredded cheese like cheddar or pepper jack to the filling before pouring it into the pie crust. Who doesn’t love a little cheese, right?
- International Flavors: Give your pot pie a global flair! Try adding curry powder for a comforting Indian-inspired dish, or use taco seasoning for a Mexican twist. The possibilities are endless!
Don’t hesitate to get creative and make this recipe your own! Each variation can bring a new experience to the table, so have fun experimenting!
Storage & Reheating Instructions
Got leftovers from your Ree Drummond chicken and chorizo pot pie? No worries, it stores beautifully! To keep it fresh and tasty, follow these simple steps:
- Refrigeration: Allow the pot pie to cool completely before storing it. Then, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It’ll last in the fridge for up to 3 days, but I bet it won’t stick around that long!
- Freezing: If you want to save it for later, you can freeze the pot pie! Just wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It’s best to freeze it before baking, but you can also freeze leftovers after cooking. It should keep well for about 2-3 months.
- Reheating: When you’re ready to enjoy those delicious leftovers, preheat your oven to 350°F (175°C). If it’s frozen, let it thaw in the fridge overnight first. Place the pot pie on a baking sheet and cover it loosely with foil to prevent over-browning. Bake for about 20-30 minutes, or until heated through and bubbly. If you’re in a hurry, you can also microwave individual slices for 1-2 minutes, but I find the oven gives that crust a nice crispiness that you don’t want to miss!
With these storage and reheating tips, you’ll be able to savor every bite of your chicken and chorizo pot pie, no matter when you decide to enjoy it again!
Why You’ll Love This Recipe
- Hearty and Satisfying: This Ree Drummond chicken and chorizo pot pie is the ultimate comfort food. Each bite is packed with hearty chicken and spicy chorizo, making it a filling meal that’s perfect for any occasion.
- Easy to Prepare: With straightforward steps and simple ingredients, this pot pie comes together quickly, even on busy weeknights. You’ll be amazed at how effortlessly you can create such a delicious dish!
- Flaky, Golden Crust: The flaky pie crust is the cherry on top! It bakes to a beautiful golden brown, providing the perfect contrast to the rich and creamy filling inside.
- Customizable: Whether you want to swap in different proteins, add extra veggies, or spice things up, this recipe is super flexible. You can make it your own every time!
- Great for Leftovers: If you happen to have any leftovers (which is rare, trust me!), this pot pie stores beautifully in the fridge or freezer, making it a great make-ahead meal.
- Family-Friendly: This dish is a crowd-pleaser, loved by kids and adults alike. It’s a fantastic way to introduce new flavors without overwhelming anyone!
- Comforting Flavors: The combination of savory chicken, zesty chorizo, and aromatic herbs creates a flavor profile that’s both comforting and exciting. Each bite feels like a warm hug!
FAQ Section
Got some questions about making the Ree Drummond chicken and chorizo pot pie? No worries! I’ve got you covered with answers to some common queries that might pop up as you whip up this delicious dish.
Can I use a different protein?
Absolutely! If chicken isn’t your thing, you can easily swap it out for turkey or even diced ham. For a vegetarian twist, try using hearty beans or lentils instead. Just remember to adjust the seasoning to keep the flavors vibrant!
What vegetables can I add?
The beauty of this pot pie is its versatility! Feel free to mix in vegetables like bell peppers, corn, or mushrooms. Just be sure to chop them small so they cook through nicely. You can even use frozen veggies if you’re in a pinch—just toss them in straight from the freezer!
What sides pair well with this pot pie?
Serving this pot pie with a side salad is always a hit! A simple green salad with a light vinaigrette complements the richness of the pie perfectly. You could also go for some roasted veggies or garlic bread to soak up all that delicious filling!
Can I make this pot pie ahead of time?
You bet! You can prepare the filling and assemble the pie ahead of time, then just pop it in the fridge until you’re ready to bake. If you want to make it even earlier, freeze the unbaked pie and bake it straight from the freezer—just add a few extra minutes to the cooking time.
Is this recipe gluten-free?
Yes! If you use a gluten-free pie crust, this Ree Drummond chicken and chorizo pot pie is totally gluten-free. Just make sure to check that your chorizo and broth are also gluten-free to keep everything safe!
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. If you’ve got more than you can eat, go ahead and freeze it for later! Just make sure it’s cooled completely before wrapping it tight and popping it in the freezer.
Can I use a store-bought pie crust?
Of course! Store-bought pie crusts are a fantastic time-saver and work perfectly for this recipe. Just roll it out and follow the assembly instructions as usual. If you’re feeling ambitious, homemade crust is always a great option too!
Feel free to reach out if you have more questions or if you come up with your own variations—I’d love to hear what you create in your kitchen! Happy cooking!
Print
Ree Drummond Chicken and Chorizo Pot Pie: Cozy Comfort Food
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A hearty chicken and chorizo pot pie with a flaky crust.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup chorizo, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pie crust
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, cook chorizo until browned.
- Add onion, garlic, carrots, and cook until tender.
- Stir in chicken, broth, cream, thyme, salt, and pepper.
- Bring to a simmer and remove from heat.
- Pour the mixture into a pie dish.
- Cover with pie crust and seal edges.
- Cut slits in the top for steam to escape.
- Bake for 30-35 minutes until golden brown.
Notes
- Use leftover chicken for quicker prep.
- Customize veggies as desired.
- Let it cool for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: ree drummond chicken and chorizo pot pie