Posted by: marthabernie | March 5, 2015


This chicken pot pie recipe is from Paula Deen’s online website.


6 tablespoons butter
2-1/2 pounds boneless skinless chicken breast, cut into 1/2 inch pieces
8 oz sliced fresh mushrooms
1-1/2 cups sliced carrot
1-1/2 cups chopped celery
1 cup chopped onion
1 tablepoon minced garlic
3/4 cup flour
1/2 cup white wine
5 cups chicken broth
4 cups chopped potatoes
1 cup frozen peas
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1 cup sour cream
1 package refrigerated pie crusts

In a large Dutch oven, melt butter over medium heat. Add chicken and next 5 ingredients, and cook stirring occasionally, for 12 to 15 minutes or until chicken is done and vegetables are tender. Add flour and cook, stirring constantly for 2 minutes. Stir in wine and cook for 2 minutes. Stir in broth and next 5 ingredients. Bring to boil over medium heat, reduce heat and simmer for 10 minutes or until potatoes are tender and mixture is thickened. Remove from heat and stir in sour cream.

Preheat oven to 400 degrees F. Spray a 2 quart baking dish with nonstick cooking spray, and line a baking sheet with parchment paper. Spoon chicken mixture into prepared baking dish and bake for 20 minutes. Keep warm.

On a lightly floured surface, unroll pie crusts and stack together. Roll crusts to form a 17 inch circle. Using a fluted pastry wheel, cut crust into 1 inch strips. On parchment paper on prepared pan, weave crust strips into a lattice pattern that will fit baking dish. Bake 10 to 15 minutes or until golden brown. Place lattice crust over cooked pot pie and serve.

NOTE: I have not tried the lattice crust. I just baked the crust in 4×4 squares and used one square per serving.


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