Ingredients for Savory Chicken Pot Pie Paula Deen
- 2 carrots (about 1 cup), diced
- Vidalia Onions
- Whole Chickens
- Kosher Salt
- Fresh Ground Black Pepper
- 2 tablespoons butter
- Fresh Rosemary
- Fresh Sage
- Carrot
- Red Potatoes
- 1/2 cup frozen corn
- 1 cup frozen peas
- Heavy Cream
- All Purpose Flour
- 1/4 teaspoon salt
- Sugar
- Vegetable Shortening
- Cold Water
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How to Make Savory Chicken Pot Pie Paula Deen
- Preheat oven to 375°F (190°C).
- If using homemade crust: Prepare pie dough according to your recipe. If using store-bought, allow it to soften slightly.
- Cook chicken (approx 1.5 lbs): If roasting, season a whole chicken generously with salt, pepper, and herbs. Roast at 400°F (200°C) for 60-75 minutes or until cooked through. If using pre-cooked chicken, shred or dice it.
- Prepare the vegetables: Dice 1 medium onion, 2 carrots (about 1 cup), and 2 celery stalks (about 1 cup). Sauté in 2 tablespoons of butter until softened (about 5 minutes).
- Make the sauce: In a large bowl, whisk together 1/2 cup all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon poultry seasoning. Gradually whisk in 3 cups of chicken broth until smooth.
- Combine chicken and vegetables: Add the cooked chicken and sautéed vegetables to the sauce. Stir in 1 cup frozen peas and 1/2 cup frozen corn.
- Assemble the pie: Pour the chicken mixture into a 9-inch pie dish. Top with the pie crust, crimping the edges to seal. Cut vents in the top crust to allow steam to escape.
- Bake: Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
212 g
Sugar
56g
Fat
479g
Carbs
48g
