Food Network Magnolia Table Chicken Pot Pie Recipe – Creamy Southern Comfort
12.02.2019 ... Ingredients · Vegetable oil spray, for the pan · 4 tablespoons (1/2 stick) salted butter · 1/4 small white onion, finely chopped (optional) ·...
Indulge in a comforting classic with a Southern twist as we delve into the Food Network's Magnolia Table Chicken Pot Pie recipe. This hearty and delicious dish, a signature of Joanna Gaines' beloved restaurant, combines the best of traditional chicken pot pie with a touch of Texas charm. Let's explore the recipe, its origins, and some tips to make it your own.
Magnolia Table Chicken Pot Pie: A Southern Comfort Classic
At the heart of the Magnolia Table Chicken Pot Pie lies a rich, creamy filling packed with tender chicken, vegetables, and a hint of spice. The secret? A blend of heavy cream, chicken broth, and a touch of Dijon mustard that sets this pot pie apart. The pie crust, a flaky buttermilk number, adds a delightful crunch, while a sprinkle of fresh thyme and a drizzle of honey offer a touch of sophistication.
Joanna Gaines' Inspiration Behind the Recipe
Joanna Gaines, co-owner of the Magnolia Table and star of HGTV's Fixer Upper, drew inspiration for this dish from her family's tradition of gathering around the dinner table. "This recipe is a nod to my mom's classic chicken pot pie, but with a few of my own twists," she says. "It's the kind of dish that warms you up from the inside out and brings people together."
Ingredients and Preparation
To create this Southern gem, you'll need:
- 1 whole chicken, cut into pieces
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 4 cups chicken broth
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 recipe Buttermilk Pie Crust (or store-bought)
- 1 egg, beaten (for egg wash)
- 1 tbsp honey (for brushing)
Step-by-Step Instructions
Preheat your oven to 425°F (220°C). Season the chicken pieces with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat, and brown the chicken on all sides. Remove the chicken and set it aside.
In the same pot, add the onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for an additional minute. Stir in the flour to create a roux, cooking for 1-2 minutes.
Gradually whisk in the heavy cream and chicken broth. Add the Dijon mustard, thyme, paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the sauce has thickened.
While the sauce simmers, remove the chicken from the bones and shred it into bite-sized pieces. Add the shredded chicken, peas, and corn to the pot. Stir to combine and season with additional salt and pepper if needed.
Roll out the pie crust and transfer it to a 9-inch pie dish. Pour the chicken and vegetable mixture into the crust. Fold the edges of the crust over the filling, and brush with the egg wash. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven, brush with honey, and let it rest for 5 minutes before serving.
Tips and Variations
For a lighter version, substitute half-and-half for the heavy cream. To make it ahead, assemble the pot pie and refrigerate it for up to 24 hours before baking. For a spicy kick, add more cayenne pepper or a pinch of red pepper flakes. And for a touch of sweetness, try adding some diced sweet potatoes to the filling.
No matter how you make it, the Magnolia Table Chicken Pot Pie is a comforting and delicious addition to any meal. So gather your loved ones, and enjoy a taste of Texas charm around your own dinner table.
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