I’m excited to share my Flaky Chicken Pot Pie, a Paula Deen–inspired blend of chicken breast, carrots, green peas, celery, onion, butter, flour, chicken broth and milk in a rich filling with a flaky pie crust that serves six and takes about an hour.

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I never thought a pot pie could sneak up on me like this. Paula Deen’s take hides big flavors behind a simple idea, and I’m not ashamed to call it a Savory Chicken Pot Pie that caught me off guard.

Using tender chicken breasts and heaps of unsalted butter makes the filling rich, and the top browns so well it deserves the tag Flaky Chicken Pot Pie. I messed up the first time, left the oven a bit low, yet it still tasted amazing, which made me curious what would happen if I tweaked one little thing.

It kept pulling me back in.

Ingredients

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Chicken breast: Lean protein, keeps you full, makes the pie hearty and comforting.
Butter: Rich and silky, adds flavor and tons of calories, but tastes amazing.
Pie crust: Flaky, gives crisp top and buttery base, not very healthy but needed.
Carrots: Sweet, add fiber and vitamin A, brightens color and texture.
Peas: Little green pop, adds protein and carbs, and a fresh taste.
Flour: Thickens sauce, mostly carbohydrates, not much nutrition on its own.
Milk: Gives creaminess and calcium, balances richness, helps make gravy smooth.
Onion: Adds savory depth and a hint of sweetness when gently cooked.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts cooked and diced

1/2 cup (1 stick) unsalted butter

1 medium yellow onion chopped

1 cup sliced carrots about 2 medium

1 cup sliced celery about 2 stalks

1 cup frozen green peas thawed

1/3 cup all-purpose flour

2 cups chicken broth

1 cup whole milk

2 (9-inch) refrigerated pie crusts or 1 double crust for a 9-inch pie

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon poultry seasoning or dried thyme optional

1 egg beaten for egg wash optional

How to Make this

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1. Preheat your oven to 400 F and let the refrigerated pie crusts sit out while you make the filling so they loosen up a bit.

2. In a large skillet melt 1/2 cup unsalted butter over medium heat, add the chopped yellow onion, sliced carrots and sliced celery and cook until they are softened and the onion is translucent, about 5 to 7 minutes, stir often so nothing sticks.

3. Sprinkle 1/3 cup all purpose flour over the vegetables, stir well to coat and cook 1 to 2 minutes to get rid of the raw flour taste, it should make a paste with the butter.

4. Slowly whisk in 2 cups chicken broth and 1 cup whole milk until smooth, bring to a gentle simmer so the sauce thickens, then season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon poultry seasoning or dried thyme if you like that flavor.

5. Add the cooked diced chicken breasts and 1 cup thawed frozen green peas to the sauce, stir and simmer another 2 to 3 minutes until everything is hot and the filling is thick enough to mound a bit on a spoon; if it seems too thin simmer longer, if too thick add a splash more broth or milk.

6. Roll out or fit one pie crust into a 9 inch pie plate, press gently so it sits evenly, pour the hot chicken and vegetable filling into the crust leaving a little room at the top.

7. Drape the second pie crust over the filling, trim excess, fold and crimp the edges to seal, then cut a few slits or a decorative vent in the top so steam can escape while baking.

8. If using, beat the egg and brush the top crust lightly for a glossy finish, and a tiny trick, mix a teaspoon of milk into the egg for easier brushing; if the crust edges brown too fast during baking cover them loosely with foil.

9. Bake in the preheated oven until the crust is golden and the filling is bubbling, about 30 to 35 minutes, then let the pot pie rest 10 to 15 minutes before slicing so the filling sets and you dont burn your mouth.

Equipment Needed

1. oven (preheat to 400 F)
2. 9 inch pie plate
3. large skillet or sauté pan
4. cutting board
5. chef’s knife
6. measuring cups and spoons
7. whisk
8. wooden spoon or heatproof spatula
9. pastry brush and small bowl for the egg wash
10. oven mitts

FAQ

Q: Can I use rotisserie or leftover cooked chicken instead of cooking breasts?

Yes, totally. Rotisserie or leftover chicken works great, just dice or shred it. If using dark meat, you might need a touch less salt cause it's already more flavorful.

Q: How do I keep the bottom crust from getting soggy?

Make the filling a bit thicker than you think, let it cool for 5 to 10 minutes before pouring into the crust, and don't overfill. You can also blind bake the bottom crust 8 to 10 minutes or brush it with a little beaten egg to make a moisture barrier.

Q: Can I freeze the pot pie, and what's the best way to do it?

Yes. You can freeze the assembled, unbaked pie (wrap tightly in plastic and foil) for up to 2 months. Or freeze just the filling in a freezer bag and the crust separately. If baking from frozen, add about 15 to 25 minutes to the baking time and cover the edges if they brown too fast.

Q: What can I substitute for whole milk or if I want it lighter?

You can use 2% milk, half-and-half for extra richness, or a mix of milk and light cream. For a lighter version, use low-fat milk but the sauce will be less creamy. Non-dairy milks work only if they're unsweetened and neutral, but the texture might change.

Q: My sauce is bland, how do I boost the flavor?

Taste and adjust salt and pepper. Add a splash of chicken stock instead of some milk, a little Dijon mustard, or a pinch more poultry seasoning or dried thyme. A teaspoon of soy sauce can add depth without tasting like soy sauce.

Q: Should I use refrigerated pie crusts or puff pastry, and do I need an egg wash?

Refrigerated pie crusts give a classic pot pie look and texture, puff pastry makes it flakier and more impressive. Egg wash is optional but it gives a glossy, golden top; you can skip it if you want or brush with a little milk instead.

Paula Deen Chicken Pot Pie Recipe Substitutions and Variations

Chicken breasts: use a rotisserie chicken shredded or diced (about 2 to 3 cups) or swap for boneless skinless chicken thighs for a juicier, more flavorful filling. if using rotisserie, taste before salting since it may already be seasoned.
Unsalted butter: substitute with extra-virgin olive oil or melted salted butter (reduce the added kosher salt by about 1/2 teaspoon if using salted butter). margarine works too but flavor will be a bit different.
Whole milk: use evaporated milk for a richer, creamier sauce or mix 1 cup 2% milk with 1/4 cup heavy cream if you want similar richness. unsweetened soy or oat milk can be used in a pinch, but the filling will be thinner.
Refrigerated pie crusts: swap for store-bought puff pastry for flakier top, or use a biscuit-topping (drop biscuit dough) for a more rustic pot pie. baking time may change slightly so watch for a golden top.

Pro Tips

– Use a rotisserie or poached chicken for extra flavor and moist bite; shred the meat instead of tiny dice if you like a more pleasing texture.

– Don’t overcook the vegetables in the skillet; aim for just tender so they still have some snap after baking.

– To avoid a soggy bottom crust, either partially blind bake the bottom for about eight to ten minutes or brush it with beaten egg white before filling. Also bake the pie on a rimmed baking sheet to catch any spills.

– Control thickness on the stovetop before you fill the crust: simmer longer to thicken or whisk in a small cornstarch slurry for a quick fix rather than relying on long oven time.

– Brighten the final pie with a little fresh herb like parsley, a teaspoon of Dijon or a squeeze of lemon, and finish with flaky salt after baking for better depth and balance.

Paula Deen Chicken Pot Pie Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

807

kcal

Equipment: 1. oven (preheat to 400 F)
2. 9 inch pie plate
3. large skillet or sauté pan
4. cutting board
5. chef’s knife
6. measuring cups and spoons
7. whisk
8. wooden spoon or heatproof spatula
9. pastry brush and small bowl for the egg wash
10. oven mitts

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breasts cooked and diced
1/2 cup (1 stick) unsalted butter
1 medium yellow onion chopped
1 cup sliced carrots about 2 medium
1 cup sliced celery about 2 stalks
1 cup frozen green peas thawed
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
2 (9-inch) refrigerated pie crusts or 1 double crust for a 9-inch pie
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon poultry seasoning or dried thyme optional
1 egg beaten for egg wash optional

Directions

Preheat your oven to 400 F and let the refrigerated pie crusts sit out while you make the filling so they loosen up a bit.
In a large skillet melt 1/2 cup unsalted butter over medium heat, add the chopped yellow onion, sliced carrots and sliced celery and cook until they are softened and the onion is translucent, about 5 to 7 minutes, stir often so nothing sticks.
Sprinkle 1/3 cup all purpose flour over the vegetables, stir well to coat and cook 1 to 2 minutes to get rid of the raw flour taste, it should make a paste with the butter.
Slowly whisk in 2 cups chicken broth and 1 cup whole milk until smooth, bring to a gentle simmer so the sauce thickens, then season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon poultry seasoning or dried thyme if you like that flavor.
Add the cooked diced chicken breasts and 1 cup thawed frozen green peas to the sauce, stir and simmer another 2 to 3 minutes until everything is hot and the filling is thick enough to mound a bit on a spoon; if it seems too thin simmer longer, if too thick add a splash more broth or milk.
Roll out or fit one pie crust into a 9 inch pie plate, press gently so it sits evenly, pour the hot chicken and vegetable filling into the crust leaving a little room at the top.
Drape the second pie crust over the filling, trim excess, fold and crimp the edges to seal, then cut a few slits or a decorative vent in the top so steam can escape while baking.
If using, beat the egg and brush the top crust lightly for a glossy finish, and a tiny trick, mix a teaspoon of milk into the egg for easier brushing; if the crust edges brown too fast during baking cover them loosely with foil.
Bake in the preheated oven until the crust is golden and the filling is bubbling, about 30 to 35 minutes, then let the pot pie rest 10 to 15 minutes before slicing so the filling sets and you dont burn your mouth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.