Description
Learn how to make a delicious Paula Deen chicken pot pie with this easy recipe. Perfect for a comforting and hearty meal. Click to get cooking now!
Ingredients
- 2 cups (480 ml) cooked chicken, shredded (about 280 grams)
- 1 cup (240 ml) sliced carrots (about 130 grams)
- 1 cup (240 ml) frozen peas (about 150 grams)
- 2 cups (480 ml) chicken broth (about 480 milliliters)
- 1/3 cup (80 ml) vegetable oil (about 75 grams)
- 1/3 cup (80 ml) chopped onion (about 50 grams)
- 1/3 cup (80 ml) all-purpose flour (about 40 grams)
- 1/2 teaspoon (3 ml) salt (about 3 grams)
- 1/4 teaspoon (1 ml) black pepper (about 1 gram)
- 1/4 teaspoon (1 ml) celery seed (about 0.5 grams)
- 2/3 cup (160 ml) milk (about 160 milliliters)
- 2 pie crusts, 9-inch (about 23 centimeters each)
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat.
- Add the chopped onion and cook until translucent.
- Stir in the flour, salt, black pepper, and celery seed.
- Gradually add the chicken broth and milk, stirring constantly.
- Cook the mixture until it thickens and bubbles.
- Remove the saucepan from heat.
- Stir in the cooked chicken, sliced carrots, and frozen peas.
- Line a 9-inch pie dish with one of the pie crusts.
- Pour the chicken mixture into the pie crust.
- Cover with the second pie crust, sealing the edges.
- Cut small slits in the top crust to let steam escape.
- Bake in the preheated oven for 30 to 35 minutes.
- Remove from oven when the crust is golden brown.
- Let the pie cool for 10 minutes before serving.
Notes
- Thoroughly shred the cooked chicken for even distribution in the pie.
- Use fresh or frozen peas for optimal texture and flavor, avoiding canned peas.
- Adjust seasoning to taste with more salt, pepper, or celery seed if desired.
