Paula Deen Deep-Fried Savory Chicken Pie

Paula Deen deep-fried savory chicken pie is a golden hand pie made with roasted chicken, red potatoes and buttermilk biscuit dough, ready in 2 hours 30 minutes. Try this Southern comfort food for Sunday dinner, church supper or your next potluck, since it's make-ahead friendly and feeds 8.

Roast the whole chicken for the full 1 1/2 hours, because that rich, buttery meat and its pan juices are what the filling is built on. Skip it and the pies taste flat.

Paula folds the filling into plain buttermilk biscuits instead of making pie crust from scratch. She also brushes the fried pies with melted butter, so the outside stays crisp and still tastes rich.

Paula Deen Deep-Fried Savory Chicken Pie

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Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

2

hours 

Calories

520

kcal

Tender roasted chicken, caramelized potatoes and carrots sit in a thick, creamy filling inside a biscuit shell. Once fried, the crust turns golden and crisp while the inside stays soft and hearty.

Ingredients

• Deep-Fried Savory Chicken Pie:
  

• Oil
  

• 1 package buttermilk biscuits
  

• 1/4 cup Butter, melted
  

• water or heavy cream
  

• Chicken:
  

• 1 (5-lb) whole chicken
  

• 2 Vidalia onions, quartered
  

• 3 whole carrots, peeled and chopped
  

• 1 stick Butter, softened
  

• 1/4 cup salt
  

• Freshly ground black pepper
  

• 2 sprigs fresh rosemary
  

• 2 sprigs fresh sage
  

• Rodney's Chicken Filling:
  

• 4 red potatoes, sliced thin
  

• 1 cup carrots, sliced
  

• 3/4 cup corn
  

• 1/2 cup peas
  

• 2 1/2 cups heavy cream
  

• 1/2 cup all purpose flour
  

Directions

• Preheat the oven: Preheat your oven to 350°F. Then get the chicken ready while it heats.
• Stuff and season the chicken: Stuff 2 quartered Vidalia onions and 3 whole peeled carrots into the cavity of the 5-pound chicken. Rub 1 stick softened butter, 1/4 cup salt and freshly ground black pepper into the skin, then tuck 2 sprigs rosemary under it.
• Roast the chicken: Set the chicken in a roasting pan and lay 2 sprigs sage on top. Roast it for 1 1/2 hours, then move it to a cutting board to cool.
• Roast the vegetables: Spread 1 cup sliced carrots and 4 thinly sliced red potatoes on a sheet pan and season with salt and pepper. Roast them in the 350°F oven until they caramelize.
• Shred the chicken: Once the chicken has cooled, discard the onions, carrots, sage and rosemary. Pull the meat off the bones and cut it into 1/2-inch pieces.
• Make the filling: Put the chicken in a large bowl with the pan juices, roasted potatoes and carrots. Add 1/2 cup peas, 3/4 cup corn, 2 1/2 cups heavy cream and 1/2 cup flour, then mix well and expect it to be thick.
• Heat the oil: Pour about 2 inches of oil into a heavy-bottomed pot or deep-fryer. Heat it to 350°F.
• Shape the pies: Roll each biscuit out to 5 inches across and moisten the edges with water or heavy cream. Spoon filling into the center, fold the dough into a half-moon and seal the edges with the tines of a fork.
• Fry the pies: Lower each pie into the hot oil and fry until golden brown, about 4 to 6 minutes. Drain them on paper towels.
• Brush and serve: Brush the pies with 1/4 cup melted butter. Then move them to a serving dish and serve.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a rotisserie chicken instead of roasting a whole one?

Yes, it saves you about 1 1/2 hours. You will lose the pan juices that go into the filling, so add a splash of chicken broth to keep it moist.

How do I keep the pies from bursting open in the oil?

Leave a clean border of dough around the filling and press the fork tines firmly along the edge. Don't overfill, since the filling is thick and expands as it heats.

Can I make the filling ahead of time?

Yes, you can make the filling a day ahead and keep it covered in the fridge. Cold filling is also easier to scoop and seal into the dough.

Can I bake these instead of frying them?

You can, but the crust will be softer and more like a biscuit than a fried pie. Brush them with the melted butter and bake until golden.

How do I store and reheat leftover chicken pies?

Keep them in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven so the crust crisps back up, since the microwave makes them soft.