If there’s one thing that can soothe the soul after a hectic day, it’s a warm, creamy Paula Deen Chicken Pot Pie bubbling away in the oven. And if you’re like me—juggling work, family, and the mysterious vanishing socks in the laundry—it’s pure relief to have a go-to dish that’s both comforting and surprisingly simple to whip up.
So, grab your apron and let’s dive into this classic that’s perfect for busy weeknights or lazy Sunday suppers. Trust me, this Paula Deen Chicken Pot Pie might just become your new “secret weapon” for keeping the troops fed and happy.
Table of Contents
Why You’ll Love This Paula Deen Chicken Pot Pie
Let’s talk about why this dish deserves a front-row seat in your recipe box:
- Hearty & satisfying. Tender chicken, crisp veggies, and a creamy sauce—all hugged by a flaky crust. What’s not to love?
- Family-friendly. Even picky eaters can’t resist the comforting flavors tucked into this pie.
- Perfect make-ahead meal. You can prep parts of it in advance for a stress-free dinner rush.
- Classic Southern comfort. It’s pure Paula Deen magic—rich, indulgent, and just plain delicious.
Ingredients You’ll Need
You don’t need fancy stuff to make this crowd-pleaser. Everything’s probably sitting in your fridge or pantry right now!
- 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 Paula Deen Chicken Pot Pie
Ready to bring some Southern magic into your kitchen? Let’s get cooking!
1. Preheat the Oven
- Preheat your oven to 220°C (425°F). No skipping this step unless you enjoy the thrill of soggy crusts!
2. Cook the Chicken and Veggies
- In a large saucepan, toss in your chicken, carrots, peas, and celery.
- Cover with water, bring to a boil, and cook for about 15 minutes until the chicken’s no longer pink and veggies are tender. Drain and set aside.
(Pro tip: Multi-task here and dance to your favorite song while the chicken’s cooking. Kitchen karaoke is highly encouraged!)
3. Make the Creamy Sauce
- In another saucepan, melt the butter over medium heat.
- Add the chopped onion and cook for 5-7 minutes until soft and translucent.
4. Thicken Things Up
- Stir in the flour, salt, black pepper, and celery seed. Keep stirring for a minute or so—it’ll look a bit like a paste. That’s your roux, the secret to the luscious sauce!
5. Pour In the Liquids
- Gradually whisk in the chicken broth and milk. Lower the heat to medium-low and simmer until it thickens, about 5-10 minutes. Remove from heat.
(If your sauce looks a little lumpy, don’t panic. Remember: lumps are just future flavor bombs!)
6. Assemble Your Pot Pie
- Place your bottom pie crust in a 9-inch pie dish.
- Spread the chicken and veggie mixture evenly over the crust.
- Pour the hot creamy sauce on top.
7. Seal It Up
- Cover with the second pie crust. Press and seal the edges, trimming off any excess dough.
- Cut a few small slits in the top crust to let steam escape. Think of them as delicious little “windows.”
8. Bake Until Gorgeous
- Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown and the filling is bubbling.
- Let it cool for about 10 minutes before slicing in. Yes, I know it’s hard to wait!
Aneta’s Tips for the Perfect Paula Deen Chicken Pot Pie
- Short on time? Use store-bought rotisserie chicken instead of cooking raw chicken breasts. Total lifesaver.
- Veggie swap. Feel free to toss in corn, mushrooms, or diced potatoes if that’s what’s lurking in your fridge.
- Keep the crust crisp. To avoid a soggy bottom, sprinkle a thin layer of flour or crushed crackers onto the bottom crust before filling.
- Make it ahead. Assemble the entire pie and pop it into the fridge (unbaked) for up to a day. Bake when ready to serve.
My Chicken Pot Pie Story
You know, this Paula Deen Chicken Pot Pie holds a special place in my heart. Years ago, it was my “peace offering” dish after a disastrous dinner party where my first attempt at homemade pasta turned into a sticky, gluey mess. Let’s just say my friends still talk about it… and not in a good way!
But this pot pie? It’s foolproof. It won back my reputation—and my friends’ appetites—in one delicious swoop. So if you’ve ever had a kitchen mishap, don’t worry… chicken pot pie has your back!
FAQs About Paula Deen Chicken Pot Pie
Can I substitute rotisserie chicken for the raw chicken breasts?
Absolutely! Just shred about 2-3 cups of rotisserie chicken and skip the boiling step. It’ll save you time and still taste fabulous.
Can I freeze Paula Deen Chicken Pot Pie?
Yes! Assemble the pie but don’t bake it. Wrap tightly and freeze for up to 3 months. Bake from frozen at 425°F for about 45-55 minutes.
How can I store leftovers?
Pop leftover pot pie in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.
Let’s Bring the Magic Home
So there you have it—the Paula Deen Chicken Pot Pie that promises to bring pure Southern comfort to your table. It’s easy, cozy, and oh-so-delicious. Perfect for impressing guests, taming hangry kids, or simply treating yourself to a moment of homemade bliss.
Ready to discover the magic of chicken? Give this pot pie a try and let me know how it turns out.
More Cozy Chicken Comforts to Try
If you loved this Paula Deen Chicken Pot Pie, why not keep the comfort-food train rolling? Here are some delicious ideas to inspire your next cozy dinner:
- Craving creamy classics? Warm up with a bowl of Creamy Chicken Noodle Soup — perfect for chilly evenings or when you just need a hug in a bowl.
- Looking for a twist on this pot pie favorite? Check out my easy Crock Pot Chicken Pot Pie for a hands-off version that’s just as comforting.
- Want something hearty and cheesy? You’ll adore my comforting Loaded Potato Ranch Chicken Casserole for a dinner that’s pure indulgence.
- Feeling in the mood for Italian-inspired comfort? Try my ultra-creamy Creamy White Chicken Lasagna — it’s a guaranteed family favorite!
Explore these dishes to keep discovering the magic of chicken, one comforting bite at a time!
Print
Paula Deen Chicken Pot Pie
- Total Time: 55 mins
- Yield: 6 servings 1x
Description
A comforting Southern classic, this Paula Deen Chicken Pot Pie features tender chicken, colorful veggies, and a creamy sauce all tucked into a flaky, golden crust. Perfect for cozy family dinners or when you’re craving comfort food!
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
Instructions
Preheat oven to 220°C (425°F).
Cook chicken and vegetables: In a large saucepan, combine chicken, carrots, peas, and celery. Cover with water and bring to a boil. Cook for 15 minutes, then drain and set aside.
Make sauce: In another saucepan, melt butter over medium heat. Add chopped onion and cook for 5-7 minutes until soft and translucent.
Stir in flour, salt, pepper, and celery seed until blended, forming a paste-like mixture.
Add liquids: Gradually whisk in chicken broth and milk. Lower heat to medium-low and simmer, stirring frequently, until thickened, about 5-10 minutes. Remove from heat.
Assemble pie: Place the bottom pie crust in a 9-inch pie dish. Add chicken and vegetable mixture. Pour the hot sauce over the top.
Cover with the second pie crust, sealing edges and trimming excess. Cut several small slits in the top crust for steam to escape.
Bake for 30-35 minutes or until crust is golden brown and filling is bubbly.
Let cool for 10 minutes before serving.
Notes
Swap in rotisserie chicken to save time.
Try adding mushrooms or corn for variety.
Sprinkle flour or crushed crackers on the bottom crust to help prevent sogginess.
Assemble ahead and refrigerate unbaked pie for up to a day.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 90 mg