Pioneer Woman Tex Mex Chicken Pot Pie

Alright, gather 'round, folks! Let's talk about something that's guaranteed to bring sunshine to your dinner table: the Pioneer Woman Tex Mex Chicken Pot Pie. It’s like a hug in a skillet, a fiesta in your mouth, and a guaranteed crowd-pleaser all rolled into one!

It’s Easier Than Herding Cats (and Tastier Too!)

Don't let "pot pie" intimidate you. Seriously! This isn't your grandma's all-day affair. Ree Drummond, the culinary genius behind The Pioneer Woman, has streamlined it for busy folks like us.

We're talking about a recipe that's so simple, you could probably make it blindfolded (although I wouldn't recommend that. Safety first, people!).

First Things First: The Chicken!

Okay, the heart of this dish is, of course, the chicken. You can poach it, bake it, or even grab a rotisserie chicken from the store. (Shhh, I won't tell!)

Shred that golden goodness and set it aside. We're one step closer to Tex-Mex pot pie paradise!

The Veggie Fiesta!

Now comes the fun part: the veggies! Corn, black beans, diced tomatoes, onions, bell peppers – basically, anything that screams "Tex-Mex!" goes in.

I like to think of this as a little party for my taste buds. A colourful, flavourful fiesta!

Sauté those veggies in a little butter or oil until they're nice and tender. We're building flavour layers here, people. We're pros!

The Secret Sauce (Not-So-Secret, Actually)

Here's where the magic happens: the sauce! Cream of chicken soup (yes, from a can – don't judge!), some sour cream, and a packet of taco seasoning. BAM! Flavour explosion!

Mix it all together until it's smooth and creamy. Taste it, adjust the seasoning, and prepare to be amazed. It’s like a symphony of southwestern flavours!

Putting It All Together: Pot Pie Perfection

Now, combine the shredded chicken, the sautéed veggies, and the creamy sauce in a large bowl. Mix it all up until everything is happily coexisting.

Pour the mixture into a large oven-safe skillet (cast iron is perfect!) or a baking dish. Get ready for some serious pot pie action!

The Crowning Glory: The Crust

Here's where you get to choose your own adventure. You can use refrigerated pie crust, biscuit dough, or even puff pastry.

Personally, I'm a sucker for those flaky layers of puff pastry. Just lay it over the filling, tuck in the edges, and poke a few holes to let the steam escape.

Brush the top with a little egg wash for extra golden-brown goodness. We're talking picture-perfect pot pie here!

Bake It ‘Til It’s Golden (and You Can't Resist Anymore!)

Pop the skillet into a preheated oven and bake until the crust is golden brown and the filling is bubbly. The aroma alone will have your neighbours knocking on your door!

Let it cool slightly before serving. I know, the anticipation is killing you, but trust me, it's worth the wait. Serve with a dollop of sour cream, some chopped cilantro, and maybe a sprinkle of cheese if you're feeling extra fancy.

Enjoy! You’ve just conquered the Pioneer Woman Tex Mex Chicken Pot Pie. You're basically a culinary rockstar now!