Paula Deen Chicken Pot Pie Recipe

Why You’ll Love This Recipe

This Chicken Pot Pie is the epitome of comfort food! With tender, seasoned chicken, a creamy sauce, and a blend of vegetables, it’s the perfect hearty dish for any time of year. The buttery, flaky pie crust takes it over the top, making it a satisfying meal that’s sure to please everyone at the table. It’s easy to make and is sure to become a family favorite.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 425°F (220°C).
2. Cook the chicken and vegetables: In a large saucepan, combine the cubed chicken, sliced carrots, peas, and celery. Cover with water and bring to a boil. Cook for 15 minutes, then drain and set aside.
3. Make the sauce: In another saucepan, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
4. Create the base: Stir in the flour, salt, pepper, and celery seed, cooking until blended and forming a paste-like mixture.
5. Add liquids: Gradually whisk in the chicken broth and milk. Lower the heat to medium-low and simmer, stirring frequently, until the sauce thickens, about 5-10 minutes. Remove from heat.
6. Assemble the pie: Place the bottom pie crust into a 9-inch pie dish. Add the cooked chicken and vegetable mixture, then pour the hot sauce over the top.
7. Top and bake: Cover with the second pie crust, sealing the edges and trimming any excess. Cut several small slits in the top crust for steam to escape.
8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
9. Cool: Let the pie cool for 10 minutes before serving.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Variations

• Rotisserie Chicken: Use rotisserie chicken for a quicker, easier option if you’re short on time.
• Vegetable Options: Try adding mushrooms, corn, or even peas and carrots for a twist on the classic filling.
• Gluten-Free Version: To make the dish gluten-free, swap the flour for a gluten-free all-purpose flour and use gluten-free pie crusts.
• Make-Ahead: You can assemble the pie ahead of time and refrigerate it for up to a day before baking. This is perfect for meal prep or when entertaining guests.

Storage/Reheating

• Storing: Leftover Chicken Pot Pie can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the pie in the oven at 350°F (175°C) for about 10-15 minutes until heated through. Alternatively, you can microwave individual servings for 2-3 minutes.

FAQs

Can I use store-bought pie crusts?

Yes, store-bought pie crusts are a great shortcut if you’re short on time. They’ll still give you that flaky, buttery crust without the hassle of making your own.

How do I prevent the bottom crust from getting soggy?

To prevent a soggy bottom, sprinkle a small amount of flour or crushed crackers on the bottom of the crust before adding the filling.

Can I make this recipe ahead of time?

Yes, you can assemble the pie up to a day in advance. Just cover and refrigerate it, and then bake it when you’re ready to serve.

Can I freeze this pie?

Yes, you can freeze the unbaked pie. Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and bake as directed.

Can I use different vegetables in this pie?

Yes, feel free to swap or add vegetables to your liking. Mushrooms, corn, and peas are all excellent choices that work well in a chicken pot pie.

How can I make the filling richer?

For a richer filling, you can substitute heavy cream for some or all of the milk in the sauce. This will create a creamier, more indulgent texture.

How do I know when the pie is done baking?

The pie is done when the crust is golden brown and the filling is bubbling. You can also use a thermometer to check that the filling has reached at least 165°F (74°C).

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs will work just as well. They’ll give the pie a slightly richer flavor and a bit more moisture.

What can I serve with Chicken Pot Pie?

Chicken Pot Pie pairs wonderfully with a fresh green salad, roasted potatoes, or even steamed vegetables on the side.

Can I make this recipe vegetarian?

Yes, you can easily make a vegetarian version by omitting the chicken and replacing it with additional vegetables such as potatoes, mushrooms, and spinach.

Conclusion

This Paula Deen Chicken Pot Pie is a comforting and hearty dish that’s perfect for cozy family dinners or special occasions. With its tender chicken, flavorful vegetables, creamy sauce, and golden crust, it’s a true Southern classic. Whether you’re making it for a weeknight dinner or preparing it in advance for a busy day, this pot pie will always hit the spot. Enjoy a warm, delicious meal with this easy-to-make recipe!

Paula Deen Chicken Pot Pie Recipe

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Comfort Food, Southern, Dinner
• Method: Stovetop
• Cuisine: Southern

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Description

Paula Deen’s Chicken Pot Pie is a Southern comfort food classic, featuring tender chicken, colorful vegetables, and a creamy sauce encased in a golden, flaky pie crust. Perfect for cozy family dinners or special occasions, this dish is easy to make and delicious to enjoy.

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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

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Instructions

• Preheat the oven: to 425°F (220°C).

• Cook the chicken and vegetables: In a large saucepan, combine cubed chicken, sliced carrots, peas, and celery. Cover with water, bring to a boil, and cook for 15 minutes. Drain and set aside.

• Make the sauce: In another saucepan, melt butter over medium heat. Add chopped onion and cook for 5–7 minutes, until softened.

• Create the base: Stir in flour, salt, pepper, and celery seed, cooking until it forms a paste-like mixture.

• Add liquids: Gradually whisk in chicken broth and milk. Lower heat and simmer, stirring occasionally, until sauce thickens, about 5-10 minutes. Remove from heat.

• Assemble the pie: Place the bottom crust in a 9-inch pie dish. Add chicken and vegetable mixture, then pour the hot sauce over it.

• Top and bake: Cover with the second pie crust, sealing edges and trimming excess. Cut slits in the top crust. Bake for 30–35 minutes or until the crust is golden brown and filling is bubbling.

• Cool: Let the pie cool for 10 minutes before serving.

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Notes

Rotisserie Chicken: Use rotisserie chicken for a quicker option.

Vegetable Options: Add mushrooms, corn, or extra peas and carrots.

Gluten-Free Version: Swap flour for gluten-free flour and use gluten-free pie crusts.

Make-Ahead: Assemble and refrigerate up to a day before baking.