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.
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
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Preheat the oven: to 425°F (220°C).
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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.
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Make the sauce: In another saucepan, melt butter over medium heat. Add chopped onion and cook for 5–7 minutes, until softened.
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Create the base: Stir in flour, salt, pepper, and celery seed, cooking until it forms a paste-like mixture.
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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.
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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.
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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.
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Cool: Let the pie cool for 10 minutes before serving.
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.
