Paula Deen Chicken Pot Pie Recipe
If you are looking for the ultimate comfort food, you have found it. This Paula Deen Chicken Pot Pie Recipe is like a warm hug in a bowl. It is creamy, savory, and topped with a golden, flaky crust.
Ingredients
- 4 cups cooked chicken shredded or cubed
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 cups frozen mixed vegetables peas, carrots, corn, green beans
- 2 refrigerated pie crusts or homemade dough
- 1 large egg for egg wash
- 1 tablespoon water
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish with butter or cooking spray. This ensures your pot pie does not stick to the bottom later.
Sauté the Vegetables
- Melt the butter in a large pot over medium heat. Add the diced onions and cook until they are soft. Stir in the minced garlic and cook for one more minute.
Make the Roux
- Sprinkle the all-purpose flour over the butter and onion mixture. Whisk constantly for about two minutes. This removes the raw flour taste and creates a thick base for your sauce.
Add Liquids and Seasoning
- Slowly pour in the chicken broth and heavy cream while whisking. Add the salt, black pepper, and dried thyme. Continue cooking until the sauce thickens and starts to bubble gently.
Combine Chicken and Veggies
- Stir the shredded chicken and frozen vegetables into the creamy sauce. Let everything simmer for a few minutes so the flavors can mingle. The mixture should look rich and colorful.
Prepare the Bottom Crust
- Place one pie crust into the bottom of your prepared baking dish. Press it gently into the corners. Some people skip the bottom crust, but it adds extra heartiness to the meal.
Fill the Dish
- Pour the warm chicken and vegetable mixture over the bottom crust. Spread it out evenly using a spatula. Make sure the chicken is distributed well throughout the entire baking dish.
Add the Top Crust
- Lay the second pie crust over the top of the filling. Trim any excess dough from the edges. Pinch the top and bottom crusts together to seal the delicious filling inside.
Create Steam Vents
- Use a sharp knife to cut four or five small slits in the top crust. These vents allow steam to escape while the pie bakes. This prevents the crust from becoming soggy.
Apply the Egg Wash
- In a small bowl, whisk the egg and water together. Brush this mixture lightly over the top of the crust. This is the secret to getting a beautiful, shiny, golden-brown finish.
Bake to Perfection
- Place the dish in the oven and bake for 35 to 45 minutes. The crust should be golden brown and the filling should bubble. If the edges brown too fast, cover them with foil.
Rest and Serve
- Remove the pot pie from the oven and let it sit for 10 minutes. This resting time helps the sauce set so it is not too runny. Scoop it into bowls and enjoy.
Notes
- Rotisserie Shortcut: Use a store-bought rotisserie chicken to save time on a busy weeknight.
- Vegetable Swap: You can use fresh vegetables, but sauté them with the onions first to ensure they soften.
- Herbal Twist: Add fresh parsley or rosemary for an extra layer of earthy flavor.
- Crust Options: If you do not like pie crust, try topping the filling with canned biscuits or puff pastry.
- Extra Creamy: Add a handful of shredded cheddar cheese to the sauce for a cheesy version.
- Spice it Up: A pinch of cayenne pepper adds a nice kick without making it too spicy.