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.
Notes
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.
