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Freshly baked Paula Deen chicken pot pie in a cast iron skillet with flaky golden crust and creamy filling.

Paula Deen Chicken Pot Pie

This one-pan Paula Deen chicken pot pie is a creamy, Southern classic made easy. With rotisserie chicken, frozen veggies, and a buttery crust, it's a quick comfort food recipe perfect for weeknights, no fuss, no mess, all flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 people
Course: Casserole, One-Pan Meals
Cuisine: American, Southern
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken Shredded or chopped; rotisserie recommended
  • 1 cup frozen mixed vegetables Peas carrots, corn, green beans
  • 1 can 10.5 oz cream of chicken soup Any brand works
  • 0.5 cup milk Whole preferred but any milk is fine
  • 0.5 tsp black pepper Adjust to taste
  • 0.25 tsp garlic powder Optional adds extra depth
  • 1 refrigerated pie crust Can substitute with biscuit or puff pastry
  • 1 tbsp butter Optional for brushing crust

Equipment

  • 1 Oven-safe skillet or baking dish Cast iron preferred
  • 1 Mixing spoon For stirring the filling
  • 1 Oven Preheated to 400°F

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. In a large oven-safe skillet or bowl, combine the chicken, frozen vegetables, soup, milk, pepper, and garlic powder. Stir until evenly mixed.
  3. Roll out the pie crust and place it over the filling. Crimp or tuck the edges and cut a few slits in the top for ventilation. Optionally, brush with melted butter.
  4. Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
  5. Let rest for 5–10 minutes before serving. Enjoy!

Notes

  • Swap the chicken for leftover turkey or go meatless with extra mushrooms or sweet potatoes.
  • Use puff pastry or biscuit dough for different crust textures.
  • Want to make ahead? Assemble and freeze unbaked, then bake from frozen at 375°F for 50–60 minutes, covering crust with foil as needed.