Paula Deen Chicken Pot Pie Recipes

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EASY BREEZY CHICKEN POT PIE



Easy Breezy Chicken Pot Pie image

Pantry items combined with leftover chicken create a filling pot pie - the hardest part of the recipe is waiting for it to bake!

Provided by Paula Deen

Categories     baking     classics     comfort food     Country Cooking     fall     winter

Time 15m

Yield 8

Number Of Ingredients 9

1 (10.75-oz) can condensed cream of chicken soup
1 cup chicken broth
1 3/4 cups chicken (leftover, roasted)
1 1/4 cups frozen mixed vegetables
1 1/2 cups instant biscuit mix
1 cup whole milk
1/2 stick butter, melted
kosher salt, to taste
black pepper, to taste

Steps:

  • Preheat oven to 350 °F. Spray a 2-quart baking pan with non stick spray.
  • Add the soup, chicken broth and a pinch of salt and pepper to the bottom of the casserole dish and whisk together until smooth. Add the chicken and vegetables.
  • In a separate bowl, whisk together the biscuit mix and whole milk.
  • Pour biscuit mix over top of casserole. Drizzle melted butter over the top.
  • Bake for 35 minutes, until golden brown on top.

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Makes 6 to 8 servings

Number Of Ingredients 18

2 tablespoons butter
1 cup diced peeled baking potatoes
1 cup (1-inch pieces) fresh green beans
¾ cup frozen corn kernels
½ cup chopped carrot
½ cup chopped onion
½ cup chopped celery
1¼ cups chicken broth
1 cup half-and-half
½ cup all-purpose flour
1 tablespoon chopped fresh parsley
1½ teaspoons kosher salt, divided
½ teaspoon ground black pepper
½ teaspoon dried thyme
3 cups chopped cooked chicken
½ (14.1-ounce) package refrigerated piecrusts
1 large egg
1 teaspoon water

Steps:

  • Preheat oven to 375°.
  • In a 10-inch cast-iron skillet, melt butter over medium heat. Add potatoes, green beans, corn, carrot, onion, and celery; cook until vegetables are just soft, about 7 minutes.
  • In a small bowl, whisk together broth, half-and-half, and flour. Add mixture to skillet. Stir in parsley, 1¼ teaspoons salt, pepper, and thyme. Bring to a boil over medium-high heat, stirring frequently. Stir in chicken.
  • On a lightly floured surface, roll piecrust to a 12-inch circle. Place dough on chicken mixture, and crimp edges as desired. Cut 6 slits in top of dough to release steam. Place skillet on a baking sheet.
  • In a small bowl, whisk together egg and 1 teaspoon water. Brush dough with egg mixture, and sprinkle with remaining ¼ teaspoon salt.
  • Bake until crust is golden brown and filling is bubbly, about 40 minutes. Let stand for 15 minutes before serving.

CHICKEN POTPIE



Chicken Potpie image

A classic dish that is easy to make is Paula Deen's chicken potpie recipe. This is one of the most popular Paula Deen recipes and can be made in less than an hour.

Provided by Deen Brothers

Categories     eating light     kid friendly

Yield 8

Number Of Ingredients 15

1 tablespoon canola oil
1 cup finely chopped onions
1 cup finely chopped carrots
1 1/2 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
1/2 cup skim milk
1/2 cup low-fat Cheddar cheese
1 1/2 cups cooked and coarsely chopped boneless
1 1/2 cups frozen peas
1/2 teaspoon celery salt
Pastry
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup canola oil
3 to 5 tablespoons ice-cold water

Steps:

  • 1. Preheat the oven to 375°. Lightly spray a 9-inch pie plate with cooking spray.
  • 2. To make the filling: In a large skillet, heat the oil over medium heat. Add the onions and carrots and cook until softened, about 5 minutes. Add the flour and cook, stirring, for 30 seconds. Slowly whisk in the chicken broth and milk. Simmer until slightly thickened, about 5 minutes. Whisk in the Cheddar until melted, then stir in the chicken, peas and celery salt. Scrape the filling into the prepared pie plate.
  • 3. To make the pastry: In a small bowl, whisk together the flour and salt. Mix in the oil with a fork. Knead in enough water until the crust just holds together. On a lightly floured surface, roll out the dough to a 10-inch circle. Drape the crust over the filling in the pie plate and tuck in the sides. Cut two vents in the top of the crust and bake for about 30 minutes, or until the crust is golden and the filling is bubbling.
  • Easy Does It: The secret to a flaky, tender crust is not overworking the dough. Be sure you knead the dough only until the crust just holds together. If you're gonna go to the trouble of making it from scratch, you want to make sure it delivers the goods!

QUICK AND EASY CHICKEN POT PIE



Quick and Easy Chicken Pot Pie image

A one-pot dinner that's quick, easy and a real crowd-pleaser

Provided by Paula Deen

Categories     classics     cold weather     comfort food     Country Cooking     fall     southern     winter

Time 20m

Yield 12

Number Of Ingredients 11

2 (10.75-oz) cans cream of chicken soup
1 cup sour cream
1 cup milk, divided
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (1-lb) package frozen mixed vegetables, thawed
3 cups cooked chicken, chopped
1 1/2 cups baking mix
1/2 cup sharp cheddar cheese, grated

Steps:

  • Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.
  • In a large bowl, combine soup, sour cream, 1/2 cup milk and seasonings. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.
  • In a small bowl, combine baking mix and cheese. Add remaining 1/2 cup milk, stirring just until dry ingredients are moistened. Drop biscuits by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.

HOMESTYLE CHICKEN POT PIE



Homestyle Chicken Pot Pie image

Classic southern homestyle chicken pot pie is the ultimate comfort food and is budget-friendly, perfect for leftover chicken. Make the crust and then the filling using cooked chicken, green beans, corn kernels, carrots, onion and celery. Pairs perfectly with a salad.

Provided by Paula Deen

Categories     classics     comfort food     winter

Time 45m

Yield 6 to 8

Number Of Ingredients 21

1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup all-vegetable shortening
3 to 4 tablespoons ice water
2 tablespoons butter
1 cup diced, peeled baking potatoes
1 cup (1-inch pieces) fresh green beans
1/4 cup fresh or thawed frozen corn kernels
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
1 1/4 cups chicken broth
1 cup half-and-half
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1 1/2 teaspoons, divided, salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
3 cups chopped cooked chicken
1 egg beaten

Steps:

  • 1. In a large bowl, whisk together flour, salt, and baking powder. Cube shortening. Using a pastry blender, cut in butter and shortening until mixture is crumbly. Stir in ice water 1 tablespoon at a time with a fork just until dry ingredients are moistened.
  • 2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes.
  • 3. Preheat oven to 375°. Spray a 10-inch deep-dish pie plate with cooking spray.
  • 1. In a large skillet, melt butter over medium heat. Add potatoes, beans, corn, carrot, onion, and celery; cook, stirring occasionally, until vegetables begin to soften, about 7 minutes.
  • 2. In a small bowl, stir together broth and half-and-half; whisk in flour until mixture is smooth. Stir half-and-half mixture, parsley, 1¼ teaspoons salt, pepper, and thyme into vegetables, and bring to a boil over medium-high heat. Cook, stirring frequently, until sauce is thickened, 3 to 5 minutes. Remove from heat, and stir in chicken. Pour mixture into prepared pan.
  • 3. On a lightly floured surface, roll dough to a 12-inch circle; place on top of chicken mixture. Fold edges of dough under, and crimp as desired. Cut 6 slits in top of dough to release steam. Brush beaten egg onto dough, and sprinkle with remaining ¼ teaspoon salt. Place pot pie on a rimmed baking sheet.
  • 4. Bake until crust is golden brown and filling is hot and bubbly, about 40 minutes. Let stand for 10 minutes before serving.

EASY CHICKEN POT PIE - PAULA DEEN RECIPE - (4.4/5)



Easy Chicken Pot Pie - Paula Deen Recipe - (4.4/5) image

Provided by lindaauman

Number Of Ingredients 9

1 (10-3/4 oz) can condensed cream of chicken soup
1 cup chicken broth
1 3/4 cups chicken, (leftover roasted)
1 1/4 cups frozen mixed vegetables
1 1/2 cups instant biscuit mix
1 cup whole milk
1/2 stick butter, melted
1 pinch kosher salt, to taste
1 pinch black pepper, to taste

Steps:

  • Preheat oven to 350°. Spray a 2-quart baking pan with non stick spray. Add the soup, chicken broth and a pinch of salt and pepper to the bottom of the casserole dish and whisk together until smooth. Add the chicken and vegetables. In a separate bowl, whisk together the biscuit mix and whole milk. Pour biscuit mix over top of casserole. Drizzle melted butter over the top. Bake for 35 minutes, until golden brown on top.

HURRY UP CHICKEN POT PIE (PAULA DEEN)



Hurry up Chicken Pot Pie (Paula Deen) image

This is a quick chicken pot pie recipe from Paula Deen. It is so easy to make, and you could modify this recipe in so many ways.

Provided by Mish K.

Categories     Savory Pies

Time 45m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 10

2 cups chopped cooked chicken breasts
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrot
1/2 cup frozen green pea
1 (10 3/4 ounce) can cream of chicken soup
1 cup chicken broth
salt and pepper (optional)
1 1/2 cups instant biscuit mix
1 cup milk
1/2 cup melted butter

Steps:

  • Preheat oven to 350 degrees F.
  • In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
  • Mix the soup, chicken broth, and season with salt and pepper, if desired; pour over the layers.
  • Stir together the biscuit mix and milk, and pour this over the casserole.
  • Drizzle butter over the topping.
  • Bake until the topping is golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 708.6, Fat 45.1, SaturatedFat 21.4, Cholesterol 241.3, Sodium 1567.8, Carbohydrate 41.1, Fiber 2.1, Sugar 7.7, Protein 33.9

LADY AND SONS CHICKEN POT PIE (PAULA DEEN)



Lady and Sons Chicken Pot Pie (Paula Deen) image

This recipe originated with Paula Deen of Food Network fame. You could easily add more chicken and vegetables and serve 6 with the same amount of sauce and pastry as well as substitute a lower-calorie milk for all of the cream. Enjoy those calories, we did! I'm going for a long walk now!

Provided by SharleneW

Categories     Savory Pies

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 -4 sheets frozen puff pastry (her original recipe called for 4, I felt 2 was plenty)
1 egg, beaten
4 chicken breast halves (or 2 cups leftover cooked chicken)
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour (or less ( see chef's note in directions)
1 quart milk (Paula's recipe called for cream)
1/4 cup chicken base (or less ( see chef's note in directions)
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green pea, cooked
1 cup chopped cooked carrot
1 pinch fresh grated nutmeg (optional)

Steps:

  • For Crust: Preheat oven to 350°F Cover large cookie sheet with parchment paper. Cut each sheet of frozen puff pastry into 1-inch strips long enough to cover each pie. On cookie sheet, weave strips into squares. (I made one large square to cover 8x8 casserole with pieces close together. As a result, it didn't cook all the way through in the center.) Brush beaten egg onto each lattice square.
  • Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown. (It should be cooked through at this stage). Set aside until ready to assemble pies.
  • For Filling: Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks.
  • In a large saucepan melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux. NOTE: You may not need all of the flour--stop with it is the right consistency--it may only take 1/4 cup. Slowly add cream and keep stirring.
  • Add chicken base (NOTE: here again you may not want to use all 1/4 cup--it may be too salty so use caution), garlic, and onion and stir until thickened.
  • Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
  • To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.

Nutrition Facts : Calories 1293.5, Fat 86.2, SaturatedFat 30.4, Cholesterol 174.1, Sodium 749.9, Carbohydrate 91.9, Fiber 4.8, Sugar 4.7, Protein 38.4

SAVORY CHICKEN POT PIE PAULA DEEN



Savory Chicken Pot Pie Paula Deen image

I watched Paula Deen and her guest, Rodney Henry, make this and it looked soooo good! Plus they had such a good time making it. LOL I know there are quite a few good chicken pot pie recipes out there, but when I have the time, I love to roast this chicken and make this home-made pie crust. Otherwise, using a store-bought chicken and pie crust works just fine. From Food Network. Hope you enjoy! UPDATE: I meant to correct the measurements of the crust, I have done so now. Sorry for this mishap.

Provided by Scoutie

Categories     Savory Pies

Time 2h30m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 20

3 whole carrots, peeled and chopped
2 vidalia onions, quartered
1 (3 lb) whole chickens
1/8 cup kosher salt, can use more if needed
fresh ground black pepper
1/2 cup butter, softened
2 sprigs fresh rosemary
2 sprigs fresh sage
1 cup sliced carrot
4 red potatoes, sliced thin
3/4 cup corn
1/2 cup peas
2 1/2 cups heavy cream
1/2 cup all-purpose flour
3 cups all-purpose flour, plus more for work surface
1/2 tablespoon salt
1 tablespoon sugar
1 1/2 cups vegetable shortening
1/2 cup ice cold water
1/2 cup butter, melted

Steps:

  • For the chicken:.
  • Preheat oven to 350 degrees F.
  • Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours.
  • Remove the chicken from the oven. Transfer to a cutting board and allow to cool.
  • For the filling:.
  • Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
  • When chicken has cooled, discard the onions, carrots, sage and rosemary.
  • Pull the chicken meat off the bones and cut into 1/2-inch pieces.
  • Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour.
  • Mix together well. *Cook's Note: Filling will be thick.
  • For the crust:.
  • Knead all ingredients together in a large bowl, slowly adding the water.
  • Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top.
  • Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough.
  • Crimp the edges together with a spoon or a fork.
  • Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.

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From recipes.social


PAULA DEEN' EASY CHICKEN POT PIE | KEEPRECIPES: YOUR UNIVERSAL …
Ingredients: 2 cups chopped cooked chicken breast. 2 hard-boiled eggs, sliced. 1/2 cup thinly sliced carrots. 1/2 cup frozen green peas. 1 (10 3/4-ounce) can cream of chicken soup. 1 cup chicken broth. Salt and pepper, optional. 1 1/2 cups instant biscuit mix.
From keeprecipes.com


SEAFOOD POT PIE RECIPE PAULA DEEN - FOOD NEWS
Preheat oven to 350°F. Lightly grease 4 (2-cup) oven safe bowls. Place bowls on a jelly roll pan. In a large skillet, melt 1/4 cup butter over medium heat. Add onion, celery, mushrooms and cook 6 to 8 minutes, or until vegetables are tender, stirring occasionally.
From foodnewsnews.com


10 BEST PAULA DEEN CHICKEN CASSEROLE RECIPES - YUMMLY
2022-05-28 Poppyseed Chicken Casserole MitchellBailey642. sour cream, cream of mushroom soup, Ritz Crackers, butter, diced chicken and 1 more. Guided.
From yummly.com


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