Hamdi Saidani Paula Deen Chicken Pot Pie is made with chicken breast, carrots, green peas, celery, butter, onion, flour, chicken broth, milk, and a flaky pie crust. This hearty chicken pot pie recipe creates a delicious main course that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients Needed:
- 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
How To Make Chicken Pot Pie?
- Preheat oven: Preheat oven to 220°C / 425°F.
- Cook chicken and vegetables: Combine chicken, carrots, peas, and celery in a saucepan. Cover with water, bring to a boil, and cook for 15 minutes; drain and set aside.
- Prepare sauce: In another saucepan, melt butter over medium heat. Add onion and cook until soft and translucent, about 5-7 minutes. Stir in flour, salt, pepper, and celery seed, mixing well.
- Add liquids: Gradually stir in chicken broth and milk. Reduce heat to medium-low and simmer until thickened, about 5-10 minutes. Remove from heat.
- Assemble pie: Place the chicken and vegetables in the bottom pie crust. Pour the hot broth mixture over the top.
- Add top crust: Cover with the top crust, sealing edges and trimming excess. Make several small slits in the top to allow steam to escape.
- Bake and cool: Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and filling is bubbly. Let cool for 10 minutes before serving.
Recipe Tips:
- Pre-cook the Chicken and Vegetables Properly: Boil the chicken, carrots, peas, and celery until they’re tender. This ensures they’re fully cooked and blend smoothly with the sauce in the pie.
- Thicken the Sauce to the Right Consistency: Simmer the sauce until it reaches a thick, creamy consistency before pouring it into the pie. A thicker sauce prevents a soggy crust and keeps the filling from spilling out.
- Seal the Pie Crust Well: Press the edges of the top and bottom crusts together firmly to avoid leaks during baking. You can use a fork or pinch with your fingers for a secure seal.
- Make Slits in the Top Crust: Cut small slits in the top crust to allow steam to escape. This helps keep the crust crisp and prevents it from becoming too soft.
- Allow the Pie to Cool Before Serving: Letting the pie rest for 10 minutes after baking helps the filling set, making it easier to slice and serve without falling apart.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover chicken pot pie cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the chicken pot pie to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe container. It can be frozen for up to 2 months. To thaw, move the pie to the refrigerator overnight.
- Reheat: Preheat the oven to 180°C / 350°F. Cover the pie loosely with foil to prevent the crust from burning. Reheat for 15-20 minutes, or until the filling is hot.
Nutrition Facts
Servings Per Recipe 8
- Calories 412
- Total Fat 24g
- Saturated Fat 9g
- Cholesterol 55mg
- Sodium 517mg
- Total Carbohydrate 30g
- Dietary Fiber 3g
- Total Sugars 3g
- Protein 18g
- Vitamin C 6mg
- Calcium 53mg
- Iron 2mg
- Potassium 320mg
Try More Paula Deen Recipe:
- Paula Deen Broccoli Salad
- Paula Deen Chicken And Pastry
- Paula Deen Cornbread Salad
- Paula Deen Mexican Cornbread
Paula Deen Chicken Pot Pie
Description
Paula Deen Chicken Pot Pie is made with chicken breast, carrots, green peas, celery, butter, onion, flour, chicken broth, milk, and a flaky pie crust. This hearty chicken pot pie recipe creates a delicious main course that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat oven: Preheat oven to 220°C / 425°F.
- Cook chicken and vegetables: Combine chicken, carrots, peas, and celery in a saucepan. Cover with water, bring to a boil, and cook for 15 minutes; drain and set aside.
- Prepare sauce: In another saucepan, melt butter over medium heat. Add onion and cook until soft and translucent, about 5-7 minutes. Stir in flour, salt, pepper, and celery seed, mixing well.
- Add liquids: Gradually stir in chicken broth and milk. Reduce heat to medium-low and simmer until thickened, about 5-10 minutes. Remove from heat.
- Assemble pie: Place the chicken and vegetables in the bottom pie crust. Pour the hot broth mixture over the top.
- Add top crust: Cover with the top crust, sealing edges and trimming excess. Make several small slits in the top to allow steam to escape.
- Bake and cool: Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and filling is bubbly. Let cool for 10 minutes before serving.
Notes
- Pre-cook the Chicken and Vegetables Properly: Boil the chicken, carrots, peas, and celery until they’re tender. This ensures they’re fully cooked and blend smoothly with the sauce in the pie.
- Thicken the Sauce to the Right Consistency: Simmer the sauce until it reaches a thick, creamy consistency before pouring it into the pie. A thicker sauce prevents a soggy crust and keeps the filling from spilling out.
- Seal the Pie Crust Well: Press the edges of the top and bottom crusts together firmly to avoid leaks during baking. You can use a fork or pinch with your fingers for a secure seal.
- Make Slits in the Top Crust: Cut small slits in the top crust to allow steam to escape. This helps keep the crust crisp and prevents it from becoming too soft.
- Allow the Pie to Cool Before Serving: Letting the pie rest for 10 minutes after baking helps the filling set, making it easier to slice and serve without falling apart.
Paula Deen Chicken Pot Pie
