Paula Deen Chicken Pot Pie Recipe
If you love warm comfort food, this Paula Deen Chicken Pot Pie Recipe is perfect for you. It is creamy, rich and very filling.
Ingredients
- 2 cups cooked chicken shredded
- 1 cup frozen peas
- 1 cup chopped carrots
- 1/2 cup chopped onions
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1 package refrigerated pie crust or homemade
Instructions
Cook the Vegetables
- Heat a skillet over medium heat. Add butter and let it melt fully. Add onions and carrots. Cook until soft and slightly golden. Stir often so nothing burns.
Make the Cream Sauce
- Add flour into the melted butter mixture. Stir well to form a thick paste. Slowly add chicken broth and milk. Keep whisking to avoid lumps. Cook until smooth and creamy.
Add Chicken and Seasoning
- Put shredded chicken into the creamy mixture. Add peas, salt, pepper, garlic powder and thyme. Mix everything well. Let it cook for a few minutes to blend flavors nicely.
Prepare the Baking Dish
- Preheat your oven to 375°F (190°C). Grease your baking dish lightly. Pour the chicken filling into the dish. Spread it evenly so every bite has a good mix.
Add the Pie Crust
- Place the pie crust over the filling. Press edges gently to seal. Cut small slits on top. This helps steam escape during baking.
Bake the Pot Pie
- Place the dish in the oven. Bake for 35 to 40 minutes. The crust should turn golden brown. The filling should bubble from the sides.
Cool and Serve
- Remove from the oven and let it rest for 10 minutes. This helps the filling set. Slice and serve warm for best taste.
Notes
- Use rotisserie chicken for faster cooking.
- Add corn or mushrooms for extra flavor.
- Do not skip resting time after baking.
- Brush crust with egg wash for shiny finish.
- Keep stirring the sauce to avoid lumps.