Description
Warm and hearty Paula Deen Chicken Pot Pie brings comfort straight to your dinner table with a golden, flaky crust that hugs tender chicken and creamy vegetables. Grab a fork and savor this classic Southern dish that feels like a warm embrace from grandma’s kitchen.
Ingredients
Scale
Proteins:
- 1 pound skinless, boneless chicken breast halves
Vegetables:
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup chopped onion
Baking and Seasoning:
- ⅓ cup butter
- 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
- Grab a large saucepan and combine 1 pound cubed chicken breast, 1 cup carrots, 1 cup frozen peas, and ½ cup celery. Cover everything with water and boil for 15 minutes.
- Drain the chicken and vegetable mixture, then set aside in a separate bowl.
- Melt ⅓ cup butter in another saucepan over medium heat. Add ⅓ cup chopped onion and cook for 5-7 minutes until softened.
- Sprinkle ⅓ cup flour, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon celery seed into the butter mixture. Stir until you create a smooth paste.
- Slowly pour 1 ¾ cups chicken broth and ⅔ cup milk into the pan. Reduce heat to medium-low and whisk continuously for 5-10 minutes until the sauce thickens.
- Preheat your oven to 425°F while preparing the pie dish with the bottom pie crust.
- Spread the cooked chicken and vegetable mixture evenly across the bottom crust. Pour the hot sauce directly over the top.
- Carefully lay the second pie crust on top. Crimp the edges and slice 4-5 small steam vents into the surface.
- Bake at 425°F for 30-35 minutes until the crust turns golden and the filling bubbles around the edges.
- Remove from the oven and let the pie rest for 10 minutes before serving.
Notes
- Use room temperature ingredients for the smoothest sauce and easiest mixing.
- Chop vegetables into uniform, small pieces to ensure even cooking and balanced flavor in every bite.
- For a gluten-free version, substitute regular flour with cornstarch or a gluten-free flour blend and use pre-made gluten-free pie crusts.
- Enhance the flavor by adding fresh herbs like thyme or rosemary to the sauce for extra depth and aroma.
- Prep Time: 20-27 minutes
- Cook Time: 45-50 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 6
- Calories: 497 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 95 mg