Lady and Sons Chicken Pot Pie Paula Deen
Take comfort food to the next level with Paula Deen's classic Lady and Sons Chicken Pot Pie, a hearty and flavorful dish guaranteed to satisfy. This Southern-style recipe combines tender shredded chicken, sweet peas, and perfectly cooked carrots and celery in a rich, creamy sauce made from chicken broth and heavy cream, all seasoned with thyme for added warmth. Encased in a buttery, flaky pie crust and topped with a golden egg wash, this pot pie is baked to perfection and brimming with homestyle goodness. With just 20 minutes of prep and 40 minutes of baking, this crowd-pleasing recipe is perfect for weeknight dinners or cozy family gatherings. Serve it fresh from the oven for a comforting, irresistible meal that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 cups Chicken breast, cooked and shredded
- 1 cup Frozen green peas
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Thyme (optional)
- 2 pieces Prepared pie crusts, store-bought or homemade
- 1 piece Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, melt the butter. Add the diced carrots and celery to the skillet, and sauté for 5-7 minutes until slightly softened.
Sprinkle the all-purpose flour over the vegetables and stir to combine. Let it cook for 2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Then stir in the heavy cream to create a creamy sauce.
Add the shredded chicken, frozen peas, salt, pepper, and thyme (if using). Stir until everything is thoroughly combined and the mixture begins to thicken. Remove the skillet from the heat and set it aside.
Roll out one of the prepared pie crusts and press it into a 9-inch pie dish. Trim any excess dough from the edges.
Pour the chicken filling into the crust-lined pie dish, spreading it out evenly.
Roll out the second pie crust and lay it over the top of the filling. Seal the edges by crimping them together with a fork or your fingers. Trim off any excess dough.
Cut 4-5 small slits in the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg to create a golden, glossy finish.
Place the pie on a baking sheet to catch any overflow, and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the chicken pot pie to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 585 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
