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Paula Deen Chicken Pot Pie
Zoey

Paula Deen Chicken Pot Pie

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, lunch, Main
Cuisine: American
Calories: 412
Ingredients Method

Ingredients
  

Ingredients
  • 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

Method
 

Instructions
  1. Preheat oven: Preheat oven to 220°C / 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble pie: Place the chicken and vegetables in the bottom pie crust. Pour the hot broth mixture over the top.
  6. 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.
  7. 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.