Deep Dish Chicken Pot Pie Recipe

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Deep dish chicken pot pie

Lillian Stryczek


mouth watering good.
from my old land o lakes country recipes book.

pinch tips: How to Debone a Chicken


4 - 6


30 Min


1 Hr


2 c
all purpose flour
1/4 tsp
2/3 c
butter or margarine
1/4 c
cold water


2 1/2 c
cooked, cubed chicken
2 c
frozen peas
1/4 c
finely chopped onion
3 medium
sliced carrots
2 medium
potatoes, peeled, cubed


3 Tbsp
butter or margarine
3 Tbsp
all purpose flour
1 c
half and half
1/2 c
chicken broth
1/2 tsp
1/4 tsp

Directions Step-By-Step

Heat oven to 375 degrees. In large bowl stir together 2 c. flour and 1/4 tsp salt. Cut in 2/3 c. butter until crumbly; with fork mix in water. Divide dough into 2/3 and 1/3 portions. Set aside 1/3 dough. Roll 2/3 dough into 14" circle 1/8" thick. Gently fit into 3-qt (or 10" pie pan)dish casserole; set aside.

In large bowl combine all filling ingredients; set aside.

In 2-qt saucepan melt 3 tbsp. butter; stir in 3 tbsp flour. Cook over med. high heat, stirring occasionally, until hot and bubbly (3-4 min.). Whisk in half-and-half, chicken broth, 1/2 tsp salt and the pepper. Continue cooking, stirring occasionally, until sauce thickens (3 to 5 min.). Stir hot sauce into filling; spoon into prepared pie crust. Roll reserved 1/3 dough into 10" circle 1/8" thick. Place on top of crust; lightly brush with milk. Bake for 50 to 60 minutes or until golden brown.
TIP: 12X8" baking pan can be used for 3-qt. casserole. Roll 2/3 dough into 18X14" rectangle. Roll reserved 1/3 dough into 13X9" rectangle. I make it in a pie plate, rolling it as you would for a pie crust, I use a 10" pie dish.

About this Recipe

Course/Dish: Chicken, Savory Pies
Other Tag: Quick & Easy