This classic chicken pot pie combines tender chicken and mixed vegetables in a creamy sauce. It is topped with a flaky pastry crust and baked until golden brown for a comforting meal.
List of ingredients
- 1 pound skinless, boneless chicken breast halves, cubed – ensures even cooking and bite-sized pieces.
- 1 cup sliced carrots – adds sweetness and texture.
- 1 cup frozen green peas – adds a pop of color and nutrients.
- ½ cup sliced celery – provides a savory aromatic base.
- â…“ cup butter – used for sautéing and thickening the sauce.
- â…“ cup chopped onion – adds depth of flavor to the filling.
- â…“ cup all-purpose flour – acts as the thickening agent for the gravy.
- ½ teaspoon salt – enhances all the flavors in the dish.
- ¼ teaspoon black pepper – adds a subtle spicy warmth.
- ¼ teaspoon celery seed – provides a traditional savory note.
- 1 ¾ cups chicken broth – creates a rich and savory liquid base.
- â…” cup milk – adds creaminess to the pot pie filling.
- 2 (9-inch) unbaked pie crusts – provides the bottom and top pastry layers.
step-by-step instructions
- Preheat oven: Heat your oven to 220°C / 425°F to ensure it is fully hot before the pie goes in.
- Cook chicken and vegetables: Place the cubed chicken, carrots, peas, and celery in a saucepan. Cover the ingredients with water, bring to a boil, and cook for 15 minutes; drain the water and set the mixture aside.
- Prepare sauce: Melt the butter in a separate saucepan over medium heat. Sauté the chopped onion until it becomes soft and translucent, which usually takes 5-7 minutes.
- Thicken the base: Stir in the flour, salt, pepper, and celery seed. Mix well to create a smooth roux.
- Add liquids: Gradually pour in the chicken broth and milk while stirring constantly. Reduce heat to medium-low and simmer for 5-10 minutes until the sauce has thickened. Remove the pan from the heat.
- Assemble pie: Lay the first pie crust in the pan and fill it with the pre-cooked chicken and vegetable mixture. Pour the hot thickened broth sauce evenly over the top of the filling.
- Add top crust: Place the second pie crust over the filling. Press the edges together firmly to seal and trim any excess dough. Cut several small slits in the top crust to let steam escape during baking.
- Bake and cool: Bake in the preheated oven for 30-35 minutes until the crust is golden and the filling bubbles. Allow the pie to cool for 10 minutes before slicing.
Expert Tips for a Perfect Crust
Preventing a Soggy Bottom Crust
To avoid a soggy bottom, ensure your filling is not boiling hot when it hits the crust. Let the sauce cool for a few minutes before pouring. You can also lightly blind-bake the bottom crust for five minutes before adding filling.
Achieving a Golden Brown Finish
Brush the top crust with a beaten egg or a splash of whole milk before baking. This creates a professional, glossy golden-brown appearance. This step helps the pastry look appetizing and crisp.
Properly Venting the Pastry
Always cut deep slits in the top crust using a sharp knife. This allows steam to release from the filling, which prevents the top crust from lifting or becoming soggy. Without vents, the pressure can cause the pie to overflow.
Filling Variations and Substitutions
Using Rotisserie Chicken for Speed
You can replace the raw chicken breast with shredded rotisserie chicken. If you do this, skip the boiling step for the chicken and only boil the vegetables. Mix the shredded meat directly into the sauce before assembling the pie.
Adding Different Vegetable Combinations
While carrots and peas are traditional, you can add corn or diced potatoes. If using potatoes, ensure they are boiled until tender before adding them to the pie. This ensures no hard chunks remain after baking.
Gluten-Free Flour Alternatives
Replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum to maintain the thickness of the sauce. Stir the mixture thoroughly to avoid lumps in the gravy.
Dairy-Free Milk Options
Substitute the milk with unsweetened almond milk or cashew milk for a dairy-free version. Use a plant-based butter substitute to keep the entire recipe dairy-free. These alternatives maintain the creaminess without the dairy products.
Serving and Pairing Suggestions
Fresh Side Salad Pairings
Serve the pot pie with a crisp garden salad featuring a light vinaigrette. The acidity of the dressing cuts through the richness of the creamy chicken filling. Use mixed greens, cucumbers, and cherry tomatoes for the best contrast.
Steamed Vegetable Accompaniments
Pair this dish with steamed broccoli or sautéed spinach. Since the pie is heavy, a light green side dish balances the meal. Avoid other heavy starches like mashed potatoes to keep the meal balanced.
Garnishing for Presentation
Sprinkle a small amount of fresh chopped parsley over each slice before serving. This adds a burst of green color and a fresh herbal note. A light dusting of paprika can also add visual appeal to the golden crust.
Storage and Reheating Guide
Refrigerating Leftovers
Allow the pie to cool completely to room temperature before storing. Cover the pie tightly with plastic wrap or place individual slices in airtight containers. Store in the refrigerator for up to 3 days.
Freezing for Long Term Storage
Wrap slices tightly in aluminum foil and then place them in a heavy-duty freezer bag. This prevents freezer burn and keeps the crust intact. Frozen slices can be stored for up to 2 months.
Reheating in the Oven
Preheat the oven to 180°C / 350°F. Cover the pie or slices loosely with foil to prevent the crust from burning while the center heats. Bake for 15-20 minutes until the filling is hot throughout.
Reheating in the Microwave
Place a slice on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power in 30-second intervals. Be aware that microwave reheating can make the pastry crust softer than oven reheating.
Make-Ahead Instructions
Preparing the Filling in Advance
You can cook the chicken, vegetables, and sauce up to 24 hours before you plan to bake. Store the filling in a sealed container in the refrigerator. Let the filling come closer to room temperature before adding it to the crust.
Freezing Unbaked Pies
Assemble the pie completely but do not bake it. Wrap the unbaked pie tightly in plastic wrap and foil, then freeze. Bake directly from frozen, adding about 15-20 minutes to the total baking time.
Pre-cubing Ingredients
Chop the carrots, celery, and onions the day before and store them in a container. Cubing the chicken in advance also saves time during the actual cooking process. Keep these ingredients chilled until the moment of use.
Common Troubleshooting Solutions
Filling is Too Thin
If the sauce is too runny after simmering, whisk in a small amount of additional flour mixed with water (a slurry). Simmer for another 2-3 minutes until the desired thickness is reached. Do not add the filling to the crust if it is too liquid.
Crust is Burning Too Quickly
If the top crust browns too fast while the filling is still cold, cover the top with a sheet of aluminum foil. This shields the pastry from direct heat. Continue baking until the internal temperature of the filling is hot.
Overcooked Vegetables
To prevent mushy vegetables, ensure you do not over-boil them in the first step. Drain them immediately once they reach a tender-crisp stage. Remember they will continue to cook during the baking process in the oven.
Frequently Asked Questions
Can I use a different size pie pan?
Yes, you can use a deeper dish or a larger rectangular baking pan. If using a larger pan, you may need to increase the crust and filling quantities by 50% to ensure the pie is not too thin.
How do I prevent the crust from shrinking?
Avoid overworking the dough when pressing it into the pan. Let the dough rest in the refrigerator for 15 minutes before placing it in the pan. This relaxes the gluten and prevents the pastry from pulling away from the edges.
Can I use frozen pre-made vegetables?
You can use a frozen mixed vegetable blend instead of separate carrots, peas, and celery. If you do, simply boil them together for the required time. Ensure the vegetables are well-drained before adding them to the sauce.
Why is my pie filling separating?
Separation often happens if the sauce is boiled too vigorously after adding the milk. Keep the heat at medium-low and stir constantly. Ensure the flour is fully incorporated into the butter before adding liquids.
What can I use instead of butter?
You can use margarine or a neutral vegetable oil. However, butter provides the best flavor and helps create a thicker, more stable roux for the sauce. For a healthier option, use an unsalted butter alternative.
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Paula Deen Chicken Pot Pie
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: General
Description
Paula Deen Chicken Pot Pie is made with chicken breast, carrots, green peas, celery, butter, onion, flour, chicken broth, milk, and a flaky pie crust. This hearty chicken pot pie recipe creates a delicious main course that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
- 1 pound skinless, boneless chicken breast halves, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- â…“ cup butter
- â…“ cup chopped onion
- â…“ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- â…” cup milk
- 2 (9-inch) unbaked pie crusts
Instructions
- Preheat oven: Preheat oven to 220°C / 425°F.
- Cook chicken and vegetables: Combine chicken, carrots, peas, and celery in a saucepan. Cover with water, bring to a boil, and cook for 15 minutes; drain and set aside.
- Prepare sauce: In another saucepan, melt butter over medium heat. Add onion and cook until soft and translucent, about 5-7 minutes. Stir in flour, salt, pepper, and celery seed, mixing well.
- Add liquids: Gradually stir in chicken broth and milk. Reduce heat to medium-low and simmer until thickened, about 5-10 minutes. Remove from heat.
- Assemble pie: Place the chicken and vegetables in the bottom pie crust. Pour the hot broth mixture over the top.
- Add top crust: Cover with the top crust, sealing edges and trimming excess. Make several small slits in the top to allow steam to escape.
- Bake and cool: Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and filling is bubbly. Let cool for 10 minutes before serving.
Notes
Pre-cook the chicken and vegetables properly until tender to ensure they blend smoothly. Simmer the sauce until it reaches a thick, creamy consistency to prevent a soggy crust. Press the edges of the top and bottom crusts together firmly to avoid leaks. Cut small slits in the top crust to allow steam to escape. Allow the pie to rest for 10 minutes after baking to help the filling set.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 412 kcal
- Sugar: 3 g
- Sodium: 517 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg