Paula Deen Chicken Pot Pie Recipe
Who doesn't love a homemade chicken pot pie with a buttery, flaky crust and a rich, savory filling? Paula Deen's version? Sublime!I start by cooking the onions and celery until they’re soft, which builds a solid base for the rest of the dish.A good roux is what makes the filling creamy without turning it into a soupy mess, so I take my time whisking the flour into the butter before adding broth.Use shredded chicken instead of chunks—it blends into the sauce better and makes each bite more balanced.A mix of thyme, garlic powder, and a tiny pinch of nutmeg gives the filling a subtle boost without overwhelming it.I always bake it on a sheet pan to catch drips—this pie bubbles up beautifully as it bakes!
Servings: 6
Ingredients
- 2 Cups Cooked Chicken diced
- 1/2 Cup Butter
- 1 Cup Carrots chopped
- 1/2 Cup Onions chopped
- 1/2 Cup Celery chopped
- 1 Cup Frozen Peas
- 1 Cup Potatoes peeled and cubed
- 1/3 Cup All-Purpose Flour
- 2 Cups Chicken Broth
- 2/3 Cup Milk
- Salt and Pepper to Taste
- 1 Pie Crust 9-inch
Instructions
- Preheat your oven to 375°F.
- Melt 1/2 cup butter in a large skillet over medium heat.
- Add the carrots, potatoes, onions, and celery, cooking them until softened.
- Add the flour to the skillet, stirring it in with the softened vegetables to create a thick paste.
- Slowly whisk in the chicken broth and milk, letting the mixture simmer until it thickens.
- Stir in the diced chicken and frozen peas.
- Flavor everything with salt and pepper to your liking.
- Pour the filling into a pie plate lined with the pie crust.
- Make sure to spread it evenly across the bottom.
- Cover the filling with another layer of pie crust.
- Place the pie in the preheated oven, baking it until the crust turns golden brown, approximately 35-45 minutes.
- Let the pie rest for 10 minutes before serving.