Chicken Pot Pie With Cheese Straw Crust Recipe by Paula Deen

Level: Moderate

Time: 150 MINUTES

2 ratings


  • 1 (4 lb) whole chicken, split
  • 2 cups carrots, coarsely chopped
  • 4 celery stalks, coarsely chopped
  • 1 large onion, coarsely chopped
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon salt, plus 2 teaspoons. divided
  • 1 tablespoon ground pepper
  • 2 sticks butter, room temperature, plus 1/4 stick cut into cubes
  • 3 cups all-purpose flour, plus 1 1/2 cups, divided, plus more for dusting
  • 1/4 teaspoon baking powder
  • 3/4 cup vegetable shortening
  • 2 cups sharp cheddar cheese, shredded, at room temperature
  • 1/4 teaspoon cayenne pepper
  • 2 cups frozen peas
  • 4 cooked carrots, peeled, sliced and cooked


For the chicken: Add the chicken, carrots, celery, onions, thyme sprigs, bay leaf and 1 tablepoon each salt and pepper to a large pot. Add water to cover and bring to a boil. Reduce the heat to low and simmer gently until the chicken is cooked through, about 45 minutes.


Remove the chicken from the pot to a baking sheet and set aside until cool. Shred the meat; discard the skin and bones. Remove the vegetables from the pot and discard. Stir in 1 stick of butter to the remaining broth and let melt.


For the pastry: Whisk together 3 cups flour, one teaspoon salt and baking powder. Cut in the shortening with a pastry blender until the size of coarse cornmeal. Sprinkle in 1 to 2 tablespoons of ice water and toss with a fork; repeat until the dough is moistened. Add some flour to your work surface and knead the dough gently with your hands to make into a ball of dough. Form into 2 balls and roll out with a floured rolling pin until 1/8-inch thick. Cut into long 1/2-inch-wide strips.


For the cheese straw: Add the cheese, 1 stick butter, 1 teaspoon salt and cayenne to a large bowl and beat with a hand mixer until mixed together. Add 1 1/2 cup flour and continue with the hand mixer until a smooth dough is formed. Roll out on floured work surface until 1/4-inch thick, and then cut into long 1/2-inch-wide strips.


To layer the pot pie: Preheat the oven to 350°F. Add one layer of dough strips to the bottom of a 4-quart rectangular casserole dish. Add a layer of peas, cooked carrots and chicken, and then another layer of pastry strips, peas, carrots and chicken. Repeat until you reach the top of the casserole dish. Top with a lattice crust of cheese straws. Pour in the warm broth to just below the top of the casserole dish (you will have leftover broth). Top with the 1/4 stick butter squares and sprinkle with salt and pepper.


Bake for 1 hour and 15 minutes. Cool for 15 minutes before serving.

Chicken Pot Pie With Cheese Straw Crust


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2 Reviews

Pam 10/15/2015
This is the Best

This is the Best hands down Chicken Pot Pie recipe ever. I have been making Paula's recipe for a few years now. This is one of my families favorite meals that get's requested often.
The only change I have made is thickening of the chicken broth into more of a gravy prior to cooking. Thank You Paula for sharing this and many more of your recipes.

Juliet 10/2/2014
Best thing I eve

Best thing I ever put in my mouth that started with the word Chicken!

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