Paula Deen Chicken Pot Pie Recipe
Introduction
Paula Deen’s Chicken Pot Pie is a comforting classic that combines tender chicken and vegetables in a creamy sauce, all encased in flaky homemade pastry. This hearty dish is perfect for cozy family dinners or whenever you crave a warm, satisfying meal.
Ingredients
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 2 (9-inch) unbaked pie crusts
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: In a saucepan, combine the cubed chicken, sliced carrots, frozen peas, and sliced celery. Cover everything with water, bring to a boil, and cook for 15 minutes. Drain and set aside.
- Step 3: In another saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes.
- Step 4: Stir in the flour, salt, black pepper, and celery seed until well combined. Gradually add the chicken broth and milk while stirring constantly. Lower the heat to medium-low and simmer until the sauce thickens, about 5 to 10 minutes. Remove from heat.
- Step 5: Place the cooked chicken and vegetables into the bottom pie crust. Pour the hot creamy sauce evenly over the filling.
- Step 6: Cover with the second pie crust, seal the edges well, and trim any excess dough. Cut several small slits in the top crust to let steam escape during baking.
- Step 7: Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pie to cool for 10 minutes before serving.
Tips & Variations
- For extra flavor, sauté the chicken with a bit of garlic before boiling it with the vegetables.
- Feel free to substitute the frozen peas with fresh peas or green beans for a different texture.
- Use homemade pie crusts for a flakier and more buttery finish, or store-bought crusts for convenience.
- Add a splash of white wine or a teaspoon of dried thyme to the sauce for enhanced depth of flavor.
Storage
Store any leftover chicken pot pie covered in the refrigerator for up to 3 days. To reheat, warm individual slices in the oven at 350°F (175°C) for about 15 minutes until heated through to keep the crust crisp. Avoid microwaving if possible, as it may make the crust soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover cooked chicken for this pot pie?
Yes, leftover cooked chicken works well and can save time. Just make sure to cut it into bite-sized pieces and reduce the initial boiling step accordingly.
Can I freeze this chicken pot pie?
Absolutely. To freeze, assemble the pie but do not bake. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Bake from frozen at 375°F (190°C) for about 50 to 60 minutes, adding extra time as needed until the crust is golden and filling is bubbly.
PrintPaula Deen Chicken Pot Pie Recipe
Paula Deen Chicken Pot Pie is a comforting and hearty Southern classic featuring tender chicken and vegetables enveloped in a creamy sauce, all baked inside a flaky, golden pie crust. This flavorful homemade pot pie is perfect for a cozy family dinner.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Southern American
Ingredients
Filling
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
Sauce
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- ⅔ cup milk
Pie Crust
- 2 (9-inch) unbaked pie crusts
Instructions
- Preheat oven: Preheat your oven to 220°C (425°F) to ensure it reaches the correct temperature for baking the pot pie.
- Cook chicken and vegetables: In a saucepan, combine the cubed chicken, sliced carrots, frozen peas, and sliced celery. Cover the mixture with water, bring it to a boil, and cook for about 15 minutes until the chicken is cooked through and vegetables are tender. Drain and set aside.
- Prepare sauce: In a separate saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, around 5 to 7 minutes. Stir in the flour, salt, black pepper, and celery seed, mixing well to create a roux.
- Add liquids: Gradually pour in the chicken broth and milk while stirring continuously. Reduce heat to medium-low, and simmer the mixture until it thickens, about 5 to 10 minutes. Once thickened, remove the sauce from heat.
- Assemble pie: Place the cooked chicken and vegetable mixture evenly into the bottom pie crust. Pour the thickened sauce over the filling to coat everything evenly.
- Add top crust: Cover the filling with the second pie crust. Seal the edges by pinching the top and bottom crusts together and trim any excess dough. Cut several small slits in the top crust to allow steam to escape during baking.
- Bake and cool: Bake the assembled pot pie in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling bubbles through the slits. Let the pie cool for about 10 minutes before slicing and serving.
Notes
- Ensure the chicken is cooked fully during the boiling step to maintain safety and tenderness.
- To avoid a soggy bottom crust, bake the pie on the lower rack of the oven or partially pre-bake the bottom crust if desired.
- You can substitute frozen peas with fresh peas if available, but blanch them first for best texture.
- For a richer flavor, use homemade chicken broth or low-sodium broth to control the salt content.
- Let the pie cool slightly after baking to allow the filling to set and make slicing easier.
Keywords: Chicken pot pie, Paula Deen recipe, comfort food, Southern cooking, chicken and vegetable pie, homemade pot pie
