Sandra This Paula Deen Chicken Pot Pie is a comforting and classic recipe, which is made with a creamy chicken and vegetable filling and a simple, tender homemade pastry. It’s the perfect one-dish meal for a cozy family dinner, ready in about 1 hour.
Paula Deen Chicken Pot Pie Ingredients
For the Filling:
- 1 tablespoon Canola oil
- 1 cup finely chopped onions
- 1 cup finely chopped carrots
- 1 1/2 tablespoons All-purpose flour
- 3/4 cup low-sodium chicken broth
- 1/2 cup skim milk
- 1/2 cup low-fat Cheddar cheese, shredded
- 1 1/2 cups cooked and coarsely chopped boneless chicken
- 1 1/2 cups frozen peas
- 1/2 teaspoon celery salt
For the Pastry:
- 1 1/4 cups All-purpose flour
- 1/4 teaspoon Salt
- 1/4 cup Canola oil
- 3 to 5 tablespoons ice-cold water
How To Make Paula Deen Chicken Pot Pie
To Make the Filling:
- Preheat Oven and Prep Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9-inch pie plate with cooking spray.
- Sauté the Vegetables: In a large skillet, heat the canola oil over medium heat. Add the chopped onions and carrots and cook for about 5 minutes, until they have softened.
- Make the Creamy Sauce: Sprinkle the flour over the vegetables and cook, stirring, for 30 seconds. Slowly whisk in the chicken broth and milk until smooth. Bring the mixture to a simmer and cook for about 5 minutes, until it has slightly thickened.
- Finish the Filling: Remove the skillet from the heat and whisk in the shredded Cheddar cheese until it has melted. Stir in the cooked chicken, frozen peas, and celery salt. Scrape the finished filling into the prepared pie plate.
To Make the Pastry and Bake:
- Combine Pastry Ingredients: In a small bowl, whisk together the flour and salt. Use a fork to mix in the canola oil until the mixture is crumbly.
- Form the Dough: Sprinkle the ice-cold water over the mixture, one tablespoon at a time, and knead gently with your hands just until the dough holds together. Do not overwork it.
- Assemble and Bake: On a lightly floured surface, roll the dough out into a 10-inch circle. Carefully drape the crust over the filling in the pie plate. Tuck the edges of the dough into the sides of the plate.
- Vent and Bake: Use a sharp knife to cut two vents in the top of the crust to allow steam to escape. Bake for about 30 minutes, or until the crust is golden brown and the filling is hot and bubbly. Let it rest for a few minutes before serving.
Recipe Tips
- How to get a tender, flaky crust? The secret is not to overwork the dough. Knead it only until it just comes together. The little pieces of oil distributed throughout the flour are what create the flaky layers.
- How can I save time on this recipe? For a quicker version, you can use a store-bought refrigerated pie crust instead of making the pastry from scratch. Using a store-bought rotisserie chicken for the cooked chicken is also a great time-saver.
- How do I get a smooth, creamy filling? When making the sauce, be sure to whisk the chicken broth and milk in slowly. This will prevent the flour from clumping and ensure your sauce is smooth and creamy.
- Can I use different vegetables? Yes, this is a very versatile recipe. You can add a cup of corn or sliced mushrooms along with the peas for a different variation.
What To Serve With Chicken Pot Pie
This is a classic all-in-one meal, but it pairs wonderfully with simple sides.
- A crisp green salad with a light vinaigrette
- Cranberry sauce
- Steamed green beans or broccoli
How To Store Chicken Pot Pie
- Refrigerate: Store leftovers, covered, in the refrigerator for up to 3-4 days.
- Freeze: You can assemble the entire pie, wrap it tightly in a double layer of plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding about 20-30 minutes to the baking time.
- Reheat: Reheat individual slices in the microwave or place the entire pie back in a 350°F (175°C) oven until warmed through.
Chicken Pot Pie Nutrition Facts
- Calories: ~550 kcal per serving
- Protein: 25g
- Fat: 28g
- Carbohydrates: 45g
- Sodium: 750mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this ahead of time?
Yes, you can assemble the entire pot pie, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it will be starting from cold.
Can I use a different kind of milk?
Yes, you can use whole milk or 2% milk instead of skim milk for a richer, creamier filling.
Can I use a bottom crust as well?
You can, but this recipe is designed as a top-crust-only pot pie. If you want a bottom crust, press one layer of dough into the pie plate before adding the filling, then top with the second crust.
Try More Recipes:
Paula Deen Chicken Pot Pie Recipe
Description
A classic and comforting chicken pot pie with a creamy vegetable and chicken filling, all topped with a simple, tender homemade pastry crust.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie plate.
- For the filling, sauté onions and carrots in oil until soft. Stir in flour, then slowly whisk in broth and milk. Simmer until thickened.
- Stir in cheese until melted, then add the chicken, peas, and celery salt. Pour the filling into the pie plate.
- For the pastry, mix flour and salt. Mix in oil with a fork. Add just enough ice water for the dough to come together.
- Roll the dough into a 10-inch circle and place it over the filling. Tuck in the edges and cut two vents in the top.
- Bake for about 30 minutes, until the crust is golden and the filling is bubbly.
Notes
- The secret to a tender crust is not to overwork the dough; mix only until it just holds together.
- For a shortcut, use a store-bought refrigerated pie crust.
- Using a rotisserie chicken is a great time-saver for the cooked chicken.
- Let the pot pie rest for a few minutes after baking to allow the filling to set.
