I can never resist a chicken pot pie with a golden flaky crust, tender chicken, sweet peas, carrots, and rich creamy filling. This Paula Deen favorite is the kind of hearty main dish that makes everyone want seconds.

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I’m obsessed with Paula Deen Chicken Pot Pie because it’s rich, messy in the best way, and loaded with that thick, savory filling I always want more of. I love how the chicken breast turns every bite into something hearty, not skimpy, while the flaky pie crust brings that buttery crunch I can’t stop picking at.

And yes, I absolutely go back for the corner pieces first. But the real pull is that creamy center, the kind I crave when dinner needs to feel big and satisfying.

No fuss, no fancy talk. Just a solid, craveable pot pie I adore.

Ingredients

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Chicken breast makes it hearty, filling, and perfect for using up leftovers.
Butter brings that rich, cozy flavor you expect in pot pie.
Onion adds a soft savory base without stealing the whole show.
Celery gives a little crunch and keeps things from feeling too heavy.
Carrots add sweetness, color, and that classic comfort-food vibe.
Peas pop in with freshness, and yeah, they count as vegetables.
Flour helps turn the filling thick, creamy, and spoonable.
Chicken broth gives the sauce real depth instead of plain blandness.
Milk makes everything creamy without going full heavy-cream rich.
Thyme adds that homey, Sunday-dinner smell you’ll notice right away.
Pie crust is the flaky, buttery reason everyone wants seconds.
Plus, egg wash makes the top shiny, golden, and bakery-level pretty.

Ingredient Quantities

3 cups cooked chicken breast, diced (about 1 1/2 to 2 pounds)

1/3 cup unsalted butter

1 medium onion, chopped

1/2 cup celery, diced

1 cup carrots, diced

1 cup frozen green peas

1/3 cup all purpose flour

1 1/2 cups chicken broth

1 cup milk

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

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

1 large egg, beaten (for egg wash, optional)

How to Make this

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1. Preheat oven to 400 degrees F and place one 9 inch pie crust in a pie plate if using refrigerated crusts or unroll the bottom crust from a double crust.

2. In a large skillet over medium heat, melt 1 3 cup unsalted butter and add 1 medium chopped onion, 1 2 cup diced celery, and 1 cup diced carrots; cook until vegetables are softened, about 5 to 7 minutes.

3. Sprinkle 1 3 cup all purpose flour over the vegetables and cook, stirring, 1 to 2 minutes to form a roux.

4. Gradually whisk in 1 1 2 cups chicken broth until smooth, then stir in 1 cup milk and bring to a simmer; cook until the sauce thickens, about 3 to 5 minutes.

5. Stir in 3 cups diced cooked chicken breast, 1 cup frozen green peas, 1 teaspoon salt, 1 2 teaspoon black pepper, and 1 2 teaspoon dried thyme; heat through and adjust seasoning.

6. Spoon the chicken and vegetable filling into the prepared bottom crust, spreading evenly.

7. Cover with the top crust, trim and crimp the edges to seal, and cut vents in the top to allow steam to escape.

8. Brush the top crust with 1 beaten large egg for an optional glossy finish and sprinkle a little extra black pepper if desired.

9. Bake in the preheated oven for 30 to 35 minutes or until the crust is golden brown and the filling is bubbly.

10. Let the pot pie rest 10 minutes before slicing and serving.

Equipment Needed

1. Oven
2. 9 inch pie plate or pie dish
3. Large skillet or sauté pan
4. Cutting board and chef knife
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula
7. Whisk
8. Pastry brush
9. Baking sheet to catch any drips

FAQ

Can I use rotisserie or leftover chicken? Yes. Use about 3 cups diced cooked chicken from rotisserie or leftovers; shred or cube for best texture.

How do I avoid a soggy bottom crust? Let the filling cool slightly so it is warm not boiling before filling the crust, drain excess liquid, and bake on a lower oven rack. Blind bake the bottom crust 8 to 10 minutes if you want extra protection.

Can I use frozen vegetables instead of fresh? Yes. Use frozen peas and mixed vegetables straight from the freezer; do not thaw fully to avoid excess moisture, and add them near the end of sauce cooking to heat through.

Is there a good gluten free or dairy free swap? For gluten free, replace the flour with a 1 to 1 gluten free flour blend or use cornstarch slurry 1 to 2 tablespoons dissolved in cold water. For dairy free, use a plant based milk and a vegan butter substitute; flavor may be milder so taste and adjust seasoning.

Can I assemble ahead or freeze the pie? Yes. Assemble and wrap the unbaked pie and refrigerate up to 24 hours or freeze up to 2 months. Thaw overnight in the fridge before baking, and add 10 to 15 minutes to the baking time if still cold.

How should I reheat leftovers? Reheat slices in a 350 F oven until hot, about 20 to 30 minutes, to preserve crust texture. You can microwave a single serving for convenience but the crust will soften.

Paula Deen Chicken Pot Pie Recipe Substitutions and Variations

Cooked chicken breast: substitute shredded rotisserie chicken or diced cooked turkey for equal flavor and texture.
Unsalted butter: use light olive oil or unsalted margarine at a 1 to 1 ratio for a lighter or dairy-free option.
All purpose flour: replace with cornstarch for a gluten free thickener, using 2 tablespoons cornstarch mixed with 2 tablespoons cold water per 1/3 cup flour.
Milk: swap with half and half or unsweetened almond milk for a richer or dairy-free filling; adjust seasoning if using almond milk.

Pro Tips

1. Make the filling a little ahead and chill it for 30 minutes before assembling. A slightly cooled filling prevents the crust from getting soggy and helps it bake evenly.

2. For extra richness, swap half the milk for heavy cream or add a splash of cream at the end. It makes the sauce silkier without overpowering the vegetables.

3. Brush the edges of the bottom crust with a little beaten egg or milk before sealing. That helps the top crust stick and creates a nicer seal so the filling stays put.

4. Vent the top crust generously and tent the pie with foil if the edges brown too fast. Proper vents release steam so the filling thickens instead of turning watery.

5. Let the pie rest at least 10 minutes after baking. That gives the sauce time to set so slices hold together and you do not burn your mouth on molten filling.

Paula Deen Chicken Pot Pie Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

566

kcal

Equipment: 1. Oven
2. 9 inch pie plate or pie dish
3. Large skillet or sauté pan
4. Cutting board and chef knife
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula
7. Whisk
8. Pastry brush
9. Baking sheet to catch any drips

Ingredients

3 cups cooked chicken breast, diced (about 1 1/2 to 2 pounds)
1/3 cup unsalted butter
1 medium onion, chopped
1/2 cup celery, diced
1 cup carrots, diced
1 cup frozen green peas
1/3 cup all purpose flour
1 1/2 cups chicken broth
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 (9 inch) double pie crust or 2 refrigerated pie crusts
1 large egg, beaten (for egg wash, optional)

Directions

Preheat oven to 400 degrees F and place one 9 inch pie crust in a pie plate if using refrigerated crusts or unroll the bottom crust from a double crust.
In a large skillet over medium heat, melt 1 3 cup unsalted butter and add 1 medium chopped onion, 1 2 cup diced celery, and 1 cup diced carrots; cook until vegetables are softened, about 5 to 7 minutes.
Sprinkle 1 3 cup all purpose flour over the vegetables and cook, stirring, 1 to 2 minutes to form a roux.
Gradually whisk in 1 1 2 cups chicken broth until smooth, then stir in 1 cup milk and bring to a simmer; cook until the sauce thickens, about 3 to 5 minutes.
Stir in 3 cups diced cooked chicken breast, 1 cup frozen green peas, 1 teaspoon salt, 1 2 teaspoon black pepper, and 1 2 teaspoon dried thyme; heat through and adjust seasoning.
Spoon the chicken and vegetable filling into the prepared bottom crust, spreading evenly.
Cover with the top crust, trim and crimp the edges to seal, and cut vents in the top to allow steam to escape.
Brush the top crust with 1 beaten large egg for an optional glossy finish and sprinkle a little extra black pepper if desired.
Bake in the preheated oven for 30 to 35 minutes or until the crust is golden brown and the filling is bubbly.
Let the pot pie rest 10 minutes before slicing and serving.

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.