Joanna Gaines knows a thing or two about making a house feel like home.
Around the holidays, that means comforting family recipes, plenty of festive decorations and creating a space where guests feel welcome enough to stay awhile.
And the one cozy dish Gaines especially loves making when the temperatures drop? Chicken pot pie.
“When Chip and I were first married it was one of the things I experimented with a ton until I got it just right for us,” Gaines told USA TODAY Shopping. “The warmth of the bread, the comfort of the veggies and cream, it’s just the picture of fall to me.”
The recipe is also one of 20 Joanna Gaines recipes available on the Hearth & Hand with Magnolia edition of the Skylight Calendar 2. The 15-inch digital family calendar is currently available at Target and can bring calendars, meal planning,
grocery lists and household tasks together on one touchscreen.
But Gaines’ holiday traditions go well beyond what's for dinner. In an interview with USA TODAY Shopping, Gaines shared her family's Thanksgiving staples, her favorite ways to make guests feel welcome and the decorating rule she embraces this time of year.
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Joanna Gaines’ favorite cozy holiday recipe
Gaines says one of her favorite dishes to make this time of year is chicken pot pie, a comforting recipe she started perfecting when she and Chip were newlyweds.
“Food is really at the center of our holidays. Thanksgiving, especially, is this day I feel like I can taste all year long because our family really does make the same dishes year after year,” Gaines told USA TODAY Shopping.
Gaines added how thrilled the couple were about being able to include a collection of their recipes on the Hearth & Hand with Magnolia Skylight Calendar 2.
Find the Skylight Calendar 2 at Target
How to make Joanna Gaines’ chicken pot pie
- Makes 10 to 12 servings
- Prep: 10 minutes
- Cook: about 45 minutes
- Cool: 5 minutes
Ingredients:
- Vegetable oil spray, for the pan
- 4 tablespoons (1/2 stick) salted butter
- 1/4 small white onion, finely chopped (optional)
- 4 carrots, peeled and cut into 1/2-inch dice
- 1/4 cup all-purpose flour
- Two 32-ounce boxes chicken broth
- Two 22.6-ounce cans condensed cream of chicken soup
- 4 cups shredded meat from 1 store-bought rotisserie chicken
- 1 cup frozen peas
- Kosher salt and freshly ground black pepper
- Two 8-ounce tubes refrigerated crescent rolls
Instructions:
- Preheat the oven to 375°F. Spray a 9 x 13 x 3-inch (deep) baking pan (see Note) with vegetable oil.
- In a large soup pot or Dutch oven, melt the butter over medium-low heat. Add the onion (if using) and sauté until tender and translucent, 3 to 4 minutes. Add the carrots and cook until slightly softened, about 4 minutes. Stir in the flour and cook for 1 minute, stirring often and scraping the bottom of the pot.
- Whisk in the chicken broth and continue whisking until the flour is fully incorporated. Stir in the chicken soup. Increase the heat to medium-high and bring to a gentle boil. Simmer for 5 minutes.
- Remove from the heat and stir in the shredded chicken and frozen peas. Taste and season if necessary with salt and pepper. Pour the mixture into the prepared baking dish.
- Open one can of crescent dough and unroll the contents onto a surface. Press the perforations together inside each rectangle to make a single rectangle. Set it on top of the stew in the pan, flush against one long side; it will cover about two-thirds of the surface. Open the second can of crescent dough and unroll the contents onto a surface. Set aside half of the dough. Press the perforations together inside the two remaining rectangles to make one long rectangle. Place it on the uncovered part of the stew, easing it into the space without overlapping it with the dough that is already there. Tuck the corners and edges in if necessary. The dough should fit pretty neatly on top without needing to crimp the edges. (If desired, form small crescent rolls with the remaining dough and bake them separately.)
- Bake until the crust is nicely browned and the stew is bubbling around the edges, 15 to 20 minutes. Let stand for 5 minutes.
- For each serving, place mashed potatoes in the center of a shallow pasta plate and spoon over a generous amount of stew and crust, so that the potatoes are completely covered. Serve.
- Store leftovers in a covered container in the refrigerator for up to 2 days.
Note from Jo: Your 9 x 13-inch baking pan needs to be at least 3 inches deep to fit all of the stew. If your pan is shallower, pour in the stew until it is about 1 inch from the top of the pan and keep the remaining stew warm on the stovetop. I've been making this simple twist on old-school pot pie for the kiddos since they were toddlers.
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What are Joanna Gaines’ best holiday hosting tips?
For Gaines, memorable holiday hosting isn't about making everything look perfect. It's about how people feel once they walk through the door.
“There’s no wrong or right because the holidays really are so personal and sentimental so it’s just a matter of what you love and how you want your home to feel for your family.”
- Put on a festive playlistUse candles or seasonal scents
- Add cozy textures to tables and chairs
- Mix vintage silverware or serving pieces into the tablescape
- Decorate with branches or blooms
- Don't be afraid to go big with holiday decor
Yes, as far as decorating goes, Gaines says there’s no such thing as over-decorating when it comes to the holidays. “The older I get, the more free I feel to deck the halls. I do think this is the one time of year where you can really go big if you want to—or keep things timeless and simple.”
The Joanna Gaines holiday essentials she always keeps on hand
- Christmas candy to share with family and friends.
- A good holiday charcuterie board.
- Homemade vanilla as hostess gifts
- Holiday candles from Magnolia
- A festive playlist
Shop Magnolia holiday candles
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This article originally appeared on USA TODAY: Joanna Gaines shares her go-to chicken pot pie recipe for the holidays
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