Savory Chicken Pot Pie Paula Deen
Dive into comfort food heaven with Paula Deen's Savory Chicken Pot Pie, a classic recipe that combines tender shredded chicken, hearty vegetables, and a rich, creamy sauce enveloped in a golden, flaky pie crust. Perfectly seasoned with dried thyme, salt, and pepper, this homemade pot pie delivers a symphony of flavors in every bite. Easy to make with pre-made crusts and packed with wholesome ingredients like carrots, celery, peas, and heavy cream, this dish is ready in just an hour, making it an ideal weeknight dinner or a cozy meal for family gatherings. Serve warm and enjoy the ultimate balance of creamy filling and crusty perfection—it's comfort food at its finest!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 6 tablespoons Butter
- 1 medium piece Yellow onion, diced
- 2 stalks Celery, diced
- 2 medium pieces Carrots, diced
- 1 cup Frozen peas
- 0.33 cup All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 2 pre-made Pie crusts
- 1 Egg, beaten
Instructions
Preheat the oven to 375°F (190°C).
Place the chicken breasts in a pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Remove chicken from water, let cool slightly, and shred into bite-sized pieces. Set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook until the vegetables are softened, about 5-7 minutes.
Stir in the flour and cook for 1-2 minutes until the flour is fully incorporated and slightly golden.
Gradually whisk in the chicken broth and heavy cream, continuing to stir to avoid lumps.
Add the shredded chicken, frozen peas, salt, black pepper, and dried thyme to the skillet. Mix well and let simmer for 5 minutes or until the filling thickens. Remove from heat.
Roll out one pie crust and place it into a 9-inch pie dish. Trim any excess edges.
Pour the chicken and vegetable filling into the pie crust, spreading it evenly.
Roll out the second pie crust and place it over the filling. Pinch and seal the edges of the pie crust together. Cut small slits on top to release steam while baking.
Brush the top of the pie crust with the beaten egg for a golden-brown finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is bubbly.
Let the chicken pot pie cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
4367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.1 g | 324% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 6170 mg | 268% | |
| Total Carbohydrate | 347.8 g | 126% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 27.7 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 327 mg | 25% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2955 mg | 63% | |
*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.
