Before we get to the recipe for this Chicken Pot Pie Casserole, I have a little backstory on how it came to be at all. Last year, Dina and I had the distinct pleasure of meeting Paula Deen and her sons Jamie and Bobby at the Lady & Son’s banquet hall in Savannah, GA. This was a very exciting time for us! Both Paula and her sons are so very friendly and personable and visiting with them is like visiting with long time friends — they immediately make you feel warm and welcome in their company. We were greeted with a robust “Hey Ya’ll! How ya’ll doin’?” from Paula which made us feel immediately at ease and like we were the only two people in the room with her. Paula is very “down home” as we say in the South which is to say “down to Earth.” She has said on more than one occasion that she’s “just an ordinary person” and when you meet her in person, it feels exactly like that.
Since Paula is known to be a lover of all things bacon, Dina was telling her about our Maple Bacon Peanut Brittle. Paula and Jamie seemed legitimately interested in the recipe, how it was prepared, and even what style bacon she uses. At the end of the instructions, Jamie and Paula both gave her a thumbs up on the salty-sweet combination. I’m pretty sure we were both beaming from ear to ear. After meeting with Paula, we made our way upstairs to the Lady and Son’s for lunch which inspired this recipe which I’ve since turned into a delicious soup that my daughter just absolutely loves — and it’s been going “viral” here lately for us which is always a good thing. See the recipe here at Chicken Pot Pie Soup.
The Lady & Son’s famous Chicken Pot Pie which we sampled while we were in Savannah is simply delicious. The filling is so rich and buttery and unlike any I’d ever tasted. When I gave my immediate impressions of the pot pie, which is phenomenal by the way, to Dina, she agreed and I knew I HAD to re-create Paula’s recipe for the blog. It is absolutely amazing! It’s often hard for people to believe that you can get such a rich and flavorful meal pulled together in under 30 minutes but it’s TRUE! When this dish is created in the order in which we’ve written the directions below, you can have this dish on the table in under thirty minutes. Pull together a side salad and you have everything you need with this comfort food classic dish. You may be tempted to omit the nutmeg but don’t! It truly makes this dish shine. If you’re not feeling up to making the lattice work topping, you can always leave the sheet of puff pastry whole, trim it to fit your dish, brush it with egg wash and pop it in the oven to bake per the cooking instructions, it’s completely up to you. Doing that would easily make this a 20-minute meal!! 🙂
This casserole has become so popular in my family, that my Dad has already requested it again for his next visit. That always makes me feel good.
I’ve had some enquiries about my red pie dish. I love this dish – it makes everything feel fancier.
Chicken Pot Pie
Yield 6 servings
This Chicken Pot Pie Casserole is rich and delicious and is ready in under 30 minutes! Get ready to be blown away by the flavor of this comfort food classic
- 2 sheets frozen puff pastry
- 1 egg, beaten
- 4 chicken breast halves, or 2 cups leftover cooked chicken
- Seasoned salt and pepper
- 2 tablespoons cooking oil
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 quart (4 cups) heavy cream
- 4 tsp chicken base (sold near the bouillon) See Notes**
- 1 tablespoon minced garlic
- 1/2 small yellow onion, minced
- 1 cup frozen green peas, cooked
- 1 cup chopped cooked carrots
- Pinch fresh grated nutmeg, optional
- Preheat oven to 350° F.
- Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken. Once cooked, remove chicken from pan and set aside.
- Meanwhile, Cut each sheet of frozen puff pastry into 1-inch strips. On a large cookie sheet, weave strips into a lattice large enough to cover the 8-inch x 8-inch pie dish. Brush the beaten egg onto the lattice square. Bake for 10 minutes, or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to assemble the casserole.
- Into the same large skillet, melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux -- you want it to remain a golden color. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg (optional), and cut up chicken. Remove from heat. Pour the hot mixture into an 8-inch x 8-inch oven-proof pan or pie dish and top with the pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.
Note: Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules. Some brands have double or even triple the amount of sodium than others. No matter which brand you choose, use the amount suggested on the label. For Orrington Farms (the brand I use) it is 1 teaspoon per cup of liquid. Following the recipe exactly as written but using a different brand or style of bouillon or chicken base can result in an overly salty and otherwise inedible dish.
Serving Size 10 oz
Amount Per Serving
% Daily Value
Total Fat 88.3 g
Saturated Fat 47.7 g
Cholesterol 310 mg
Sodium 266 mg
Total Carbohydrates 35.6 g
Dietary Fiber 2.7 g
Sugars 3.1 g
Protein 23.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe from Paula Deen, The Lady & Sons