Paula 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
Scale
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
Find it online: https://yumwithmia.com/paula-deen-chicken-pot-pie-recipe/
