Paula Deen Chicken Pot Pie

Why You’ll Love This Recipe

• Hearty and comforting: A rich, creamy filling wrapped in a golden, flaky crust.

• Family-friendly: A crowd-pleaser that’s suitable for both kids and adults.

• Simple ingredients: Pantry staples and easy-to-find produce make this recipe accessible.

• Customizable: Adapt the veggies, seasoning, or protein to suit your taste.

• Make-ahead friendly: Easily prepped in advance for quick weeknight dinners.

Ingredients

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

• 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

Directions

1. Preheat oven to 220°C / 425°F.

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

3. Make the sauce: In another saucepan, melt the butter over medium heat. Add onion and cook for 5-7 minutes, or until soft and translucent. Stir in flour, salt, pepper, and celery seed until well combined.

4. Add broth and milk: Gradually stir in the chicken broth and milk. Reduce heat and simmer for 5-10 minutes until thickened. Remove from heat.

5. Assemble the pie: Place the cooked chicken and vegetables into the bottom pie crust. Pour the thickened sauce evenly over the mixture.

6. Top with crust: Cover with the second pie crust, trim the excess, and seal the edges. Cut several small slits into the top to allow steam to escape.

7. Bake: Place in the preheated oven and bake for 30-35 minutes, or until the crust is golden and the filling is bubbling.

8. Rest: Let the pie cool for 10 minutes before slicing and serving.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 30 minutes
Rest time: 10 minutes
Total time: 1 hour
Calories: 412 kcal per serving

Variations

• Turkey pot pie: Swap chicken for leftover turkey.

• Vegetarian version: Skip the meat and add potatoes, mushrooms, or corn.

• Spicy kick: Add a dash of cayenne or hot sauce to the sauce mixture.

• Cheesy twist: Stir shredded cheddar into the sauce before pouring it over the filling.

• Mini pies: Make individual pot pies using ramekins or muffin tins.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezer: Wrap tightly and freeze for up to 2 months.

• Reheating: Reheat in the oven at 350°F (175°C) for 20 minutes or until heated through. For quicker reheating, microwave individual slices for 2-3 minutes.

FAQs

1. What can I use instead of pie crust?

You can use puff pastry or biscuit dough as a topping for a slightly different texture and flavor.

2. Can I make this recipe ahead of time?

Yes, assemble the pie and refrigerate it for up to 24 hours before baking.

3. How do I prevent a soggy bottom crust?

Blind-baking the bottom crust for a few minutes before filling can help prevent sogginess.

4. Can I use rotisserie chicken?

Absolutely. Using pre-cooked rotisserie chicken saves time and adds extra flavor.

5. What vegetables can I substitute?

Feel free to use corn, green beans, mushrooms, or diced potatoes.

6. Is it possible to make this dairy-free?

Yes, substitute plant-based butter and milk alternatives like almond or oat milk.

7. Can I freeze the unbaked pot pie?

Yes. Wrap tightly and freeze before baking. When ready to bake, cook from frozen and add 15-20 minutes to the baking time.

8. What if I don’t have celery seed?

You can skip it or replace it with a pinch of dried thyme or parsley.

9. Can I make this gluten-free?

Use gluten-free flour for the sauce and a gluten-free pie crust to adapt the recipe.

10. How do I know when the pot pie is done?

The crust should be golden brown, and the filling should be bubbling through the slits in the crust.

Conclusion

Paula Deen Chicken Pot Pie is a comforting, hearty dish that’s simple enough for a weeknight meal and satisfying enough for a special occasion. With tender chicken, fresh veggies, and a buttery crust, it’s a timeless recipe that always delivers warmth and flavor. Try it once, and it’ll quickly become a family favorite.

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