Description
Paula Deen’s chicken pot pie blends southern comfort with creamy, hearty goodness. Layers of tender chicken, rich vegetables, and flaky pastry create a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 1 lb (454 g) chicken breast, cubed, skinless and boneless
- 1 cup (145 g) carrots, sliced
- 1 cup (150 g) green peas, frozen
- 2 (9-inch) pie crusts, unbaked
- ⅓ cup (75 g) butter
- 1 ¾ cups (415 ml) chicken broth
- ⅔ cup (160 ml) milk
- ⅓ cup (40 g) all-purpose flour
- ½ cup (60 g) celery, sliced
- ⅓ cup (50 g) onion, chopped
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp celery seed
Instructions
- Preparation: Ignite the oven to a searing 220°C / 425°F, priming the cooking environment for a golden, flaky pastry experience.
- Protein and Vegetable Infusion: Combine chicken, carrots, peas, and celery in a large pot. Submerge in water, bring to a rolling boil, and simmer for 15 minutes. Drain meticulously, preserving the tender ingredients.
- Flavor Foundation: In a separate pan, melt butter over medium heat. Caramelize onions until translucent, then integrate flour, salt, pepper, and celery seed. Whisk into a smooth, aromatic roux.
- Sauce Development: Gradually stream chicken broth and milk into the roux, stirring consistently to eliminate potential lumps. Reduce heat, allowing the mixture to transform into a luxurious, velvety sauce for 5-10 minutes.
- Pie Assembly: Layer the cooked chicken and vegetable ensemble across the bottom crust. Cascade the seasoned broth mixture evenly, creating a sumptuous filling that promises rich flavor profiles.
- Crust Finalization: Drape the top crust over the filling, sealing edges with precision. Artfully slice several steam vents across the surface to ensure perfect pastry inflation during baking.
- Baking and Resting: Slide the pie into the heated oven, baking for 30-35 minutes until the crust achieves a burnished golden hue and the filling bubbles enticingly. Rest for 10 minutes to allow the filling to set and enhance serving consistency.
Notes
- Prep Like a Pro: Ensure all ingredients are measured and prepped before starting to streamline the cooking process and avoid last-minute scrambling.
- Temperature Matters: Preheat the oven thoroughly to guarantee a crispy, golden-brown crust that’s perfectly flaky and appetizing.
- Sauce Secrets: Whisk the roux continuously to prevent lumps and achieve a silky-smooth sauce that coats the chicken and vegetables beautifully.
- Resting Is Crucial: Let the pie sit for 10 minutes after baking to allow the filling to set, making it easier to slice and serving up picture-perfect portions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 90 mg