Description
Southern comfort shines through Paula Deen’s classic chicken pot pie, blending creamy filling with flaky homemade crust. Rich layers of tender chicken, vegetables, and comforting sauce promise a hearty meal that warms souls and satisfies hungry diners at any table.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) skinless, boneless chicken breast halves, cubed
Vegetables:
- 1 cup (145 grams) sliced carrots
- 1 cup (150 grams) frozen green peas
- ½ cup (60 grams) sliced celery
- ⅓ cup (50 grams) chopped onion
Baking and Seasoning:
- ⅓ cup (75 grams) butter
- ⅓ cup (40 grams) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups (415 milliliters) chicken broth
- ⅔ cup (160 milliliters) milk
- 2 (9-inch) unbaked pie crusts
Instructions
- Heat the oven to a robust 220°C / 425°F, ensuring the cooking chamber reaches the optimal temperature for a perfectly crisp pastry.
- In a spacious saucepan, combine diced chicken, sliced carrots, vibrant green peas, and chopped celery. Submerge the ingredients in water, bring to a vigorous boil, and simmer for 15 minutes. Carefully drain the mixture, preserving the tender protein and vegetables.
- Create a flavor base by melting butter in a separate saucepan over medium heat. Sauté finely chopped onions until they become translucent and soft, approximately 5-7 minutes. Introduce flour, salt, ground pepper, and aromatic celery seed, whisking thoroughly to create a smooth, fragrant mixture.
- Slowly incorporate chicken broth and milk into the roux, stirring continuously to prevent lumps. Reduce heat to medium-low, allowing the sauce to thicken and develop rich consistency, which typically takes 5-10 minutes. Remove from heat once the sauce reaches a velvety texture.
- Arrange the cooked chicken and vegetable medley evenly across the bottom pie crust, creating a substantial foundation for the pie. Gently pour the warm, seasoned broth mixture over the ingredients, ensuring complete coverage.
- Carefully drape the top crust over the filled pie, meticulously sealing the edges and trimming any excess pastry. Create several small strategic slits across the surface to allow steam to escape during baking.
- Transfer the assembled pie to the preheated oven, baking for 30-35 minutes until the pastry transforms into a golden-brown masterpiece and the filling becomes bubbling and inviting. Allow the pie to rest for 10 minutes before serving, which helps the filling set and makes slicing easier.
Notes
- Maximize flavor by pre-cooking chicken and vegetables until perfectly tender, ensuring they blend seamlessly with the creamy sauce.
- Create a thick, velvety sauce by simmering ingredients carefully, preventing soggy crusts and maintaining a rich, hearty filling.
- Secure the pie’s integrity by pressing crust edges tightly, using fork tines or gentle pinching to lock in delicious contents.
- Release steam strategically through small top crust slits, guaranteeing a crisp, golden-brown pastry that crackles with each bite.
- Give your masterpiece a brief resting period after baking, allowing filling to set and making picture-perfect slices effortless.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Sugar: 3g
- Sodium: 517mg
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg