Paula Deen Chicken Pot Pie Recipe
The Paula Deen Chicken Pot Pie Recipe is warm, creamy and full of comfort.
Ingredients
- 2 cups cooked chicken diced
- 1 cup carrots diced
- 1 cup frozen peas
- 1/2 cup celery chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 package refrigerated pie crusts 2 crusts
Instructions
Preheat the Oven
- Preheat oven to 400°F (200°C).
Cook the Vegetables
- In a skillet, melt butter over medium heat. Add carrots and celery. Cook for 5 minutes until slightly tender.
Make the Roux
- Stir in flour and cook for 1–2 minutes. This thickens the sauce.
Add Liquids
- Slowly pour in chicken broth while stirring. Add heavy cream. Cook until sauce thickens.
Season
- Add salt, black pepper and garlic powder. Stir well.
Add Chicken and Peas
- Stir in cooked chicken and peas. Cook for 2–3 minutes.
Prepare Pie Crust
- Place one pie crust into the pie dish. Press gently into place.
Add Filling
- Pour the chicken mixture into the crust. Spread evenly.
Top with Second Crust
- Place second crust over filling. Seal edges and cut small slits on top.
Bake
- Bake for 35–40 minutes until crust is golden brown. Let cool 10 minutes before serving.
Notes
- Use rotisserie chicken for easy prep.
- Add potatoes for extra heartiness.
- Brush top crust with egg wash for golden shine.
- Add fresh thyme for more flavor.
- Use puff pastry instead of pie crust for flaky topping.
- Let pie rest before slicing to avoid runny filling.