Savory Chicken Pot Pie Paula Deen Recipe

Name: Savory Chicken Pot Pie Paula Deen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Filling; 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; Crust; 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

Servings: persons

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
Filling
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
Crust
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

1
For the chicken:
2
Preheat oven to 350 degrees F.
3
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.
4
Remove the chicken from the oven. Transfer to a cutting board and allow to cool.
5
For the filling:
6
Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
7
When chicken has cooled, discard the onions, carrots, sage and rosemary.
8
Pull the chicken meat off the bones and cut into 1/2-inch pieces.
9
Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour.
10
Mix together well. *Cook's Note: Filling will be thick.
11
For the crust:
12
Knead all ingredients together in a large bowl, slowly adding the water.
13
Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top.
14
Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough.
15
Crimp the edges together with a spoon or a fork.
16
Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.

1577

kcal

Calories

102

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Savory Chicken Pot Pie Paula Deen falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Savory Chicken Pot Pie Paula Deen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions