Dive into the ultimate comfort food experience with this Paula Deen Chicken Pot Pie recipe. This classic dish offers a hearty, flavorful, and incredibly satisfying meal, perfect for family dinners or cozy nights in, proving that homemade goodness can be both simple and exceptionally delicious.
Key Ingredients for Paula Deen Chicken Pot Pie
- 2 tablespoons butter
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon dried thyme
- 3 cups cooked chicken, diced (rotisserie chicken works great!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (14.1 ounce) package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
How to Make Paula Deen Chicken Pot Pie
This Paula Deen Chicken Pot Pie recipe is designed for maximum flavor with minimal fuss. You’ll love how the creamy, savory filling, packed with tender chicken and tender vegetables, is enveloped in a flaky, golden-brown crust. With a preparation time of approximately 30 minutes and a bake time of around 40-50 minutes, this satisfying meal is incredibly achievable for any home cook.
Step-by-Step Instructions
Preheat and Prepare the Crusts: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate. Unroll one of the refrigerated pie crusts and carefully press it into the bottom and up the sides of the prepared pie plate. Set aside the second crust for the topping.
Sauté the Vegetables: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Create the Creamy Filling: Stir in the undiluted condensed cream of chicken soup, milk, salt, pepper, garlic powder, and dried thyme into the skillet with the softened vegetables. Bring the mixture to a simmer, stirring constantly, until it is well combined and begins to thicken slightly.
Add Chicken and Frozen Vegetables: Gently fold in the diced cooked chicken, frozen peas, and frozen corn into the creamy mixture. Stir just until everything is evenly distributed and heated through. This step ensures all the components are warm and ready to be baked.
Assemble the Pot Pie: Carefully pour the chicken and vegetable filling into the prepared bottom pie crust. Ensure the filling is spread evenly.
Top with the Second Crust: Unroll the second pie crust and place it over the filling. Trim any excess dough around the edges and crimp the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape during baking.
Apply Egg Wash and Bake: In a small bowl, whisk the egg with a tablespoon of water. Brush this egg wash evenly over the top crust. This will give your pie a beautiful golden sheen as it bakes.
Bake to Perfection: Place the assembled pot pie in the preheated oven. Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges start to brown too quickly, you can loosely tent the pie with aluminum foil.
Rest Before Serving: Once baked, carefully remove the Paula Deen Chicken Pot Pie from the oven. Let it rest for about 10-15 minutes before slicing and serving. This allows the filling to set slightly, making it easier to serve neat portions.
Why You’ll Love This Paula Deen Chicken Pot Pie
You’ll adore this Paula Deen Chicken Pot Pie for its incredibly rich and creamy filling, generously studded with tender chicken and perfectly cooked vegetables. It’s the epitome of homestyle cooking, delivering that heartwarming, soul-satisfying flavor that’s far superior to anything store-bought. Making it at home is also a fantastic cost-saving option, allowing you to create a gourmet-feeling meal without the restaurant price tag. The flaky, golden crust is the perfect vessel for the flavorful, savory goodness within, making each bite an absolute delight.
Unlike a quick skillet chicken and vegetable medley, this pot pie offers a complete, comforting meal in one glorious package. It’s the kind of dish that brings everyone to the table with a smile, creating cherished memories with every delicious forkful. Don’t wait – gather your ingredients and treat your loved ones to this classic Paula Deen Chicken Pot Pie today!
Storing and Reheating Tips
To store leftover Paula Deen Chicken Pot Pie, allow it to cool completely at room temperature. Once cooled, cover the pie tightly with plastic wrap or transfer it to an airtight container. Refrigerated leftovers will stay fresh for 3-4 days.
For longer storage, you can freeze the pot pie. It’s best to freeze individual portions in airtight containers or wrap the whole pie tightly in plastic wrap followed by aluminum foil. Frozen pot pie will maintain best quality for up to 2-3 months.
To reheat, you can warm a slice in the oven at 350°F (175°C) until heated through, approximately 15-20 minutes. For a frozen pot pie, bake it directly from frozen at 375°F (190°C) for about 50-60 minutes, or until bubbly and heated through, covering with foil if the crust starts to brown too much. You can also reheat individual portions in the microwave, though the crust may not be as crisp.
Final Thoughts
This Paula Deen Chicken Pot Pie is a testament to the enduring charm of classic comfort food, offering a delightful balance of savory filling and flaky pastry. It’s a recipe that promises warmth, satisfaction, and a taste of home, so don’t hesitate to bring this culinary hug into your kitchen.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Paula Deen Chicken Pot Pie
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate. Unroll one of the refrigerated pie crusts and carefully press it into the bottom and up the sides of the prepared pie plate. Set aside the second crust for the topping.1 (14.1 ounce) package refrigerated pie crusts (2 crusts)
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.2 tablespoons butter, 1 large onion, chopped, 2 carrots, peeled and diced, 2 stalks celery, diced
- Stir in the undiluted condensed cream of chicken soup, milk, salt, pepper, garlic powder, and dried thyme into the skillet with the softened vegetables. Bring the mixture to a simmer, stirring constantly, until it is well combined and begins to thicken slightly.1 (10.75 ounce) can condensed cream of chicken soup, undiluted, 1/2 cup milk, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/8 teaspoon dried thyme
- Gently fold in the diced cooked chicken, frozen peas, and frozen corn into the creamy mixture. Stir just until everything is evenly distributed and heated through. This step ensures all the components are warm and ready to be baked.3 cups cooked chicken, diced, 1 cup frozen peas, 1 cup frozen corn
- Carefully pour the chicken and vegetable filling into the prepared bottom pie crust. Ensure the filling is spread evenly.
- Unroll the second pie crust and place it over the filling. Trim any excess dough around the edges and crimp the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape during baking.1 (14.1 ounce) package refrigerated pie crusts (2 crusts)
- In a small bowl, whisk the egg with a tablespoon of water. Brush this egg wash evenly over the top crust. This will give your pie a beautiful golden sheen as it bakes.1 egg, beaten
- Place the assembled pot pie in the preheated oven. Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges start to brown too quickly, you can loosely tent the pie with aluminum foil.
- Once baked, carefully remove the Paula Deen Chicken Pot Pie from the oven. Let it rest for about 10-15 minutes before slicing and serving. This allows the filling to set slightly, making it easier to serve neat portions.