Mamaw's Double Deep Dish Pot Pie

Bobbie Weiner

By
@Mykidsusemeformycookies

This is not calorie friendly, but it is dearly loved in my house. I make it from scratch most of the time, but have been known to "cheat". I have used a store bought rotisserie chicken or left over chicken/turkey and refrigerated pie crust or even puff pastry (single top crust). Mamaw did not EVER! (please don't tell on me) You can omit or add any veggie you want. I love to use broccoli (al dente) also in addition to the listed veggies. Hey...I sneak it in on the kids every chance I get! You can also skip the double crust deep dish and opt for (2) single top crusted pies in regular pie pans.


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Rating:

Comments:

Serves:

6-8

Ingredients

2
whole chicken breast bone in or 2 c left over chicken or turkey
2
pie crust (your favorite) or refridgerated
2 c
chicken broth
1/4 tsp
salt
1/2 tsp
pepper
2/3 c
flour
1 qt
heavy cream
1/3 c
real butter
1 small
onion finely diced
1 c
frozen peas
1 c
chopped carrots
1 c
fresh broccoli tops chopped (you can use frozen)
1/8 tsp
nutmeg
1
beaten egg

Directions Step-By-Step

1
Add salt/pepper and chicken broth to a medium stock pot and boil chicken until cooked thru reserving the broth...set aside to cool and shred.
2
Preheat oven to 350 degrees
3
Skim any fat off the broth and bring back up to a boil
4
add all veggies to broth and boil for 5 minutes then reduce to a simmer for 15 minutes.
5
In a 2 quart round casserole dish add your preferred pie crust to the bottom of the dish and mold gently to the sides of the dish. Poke holes in the bottom with a fork and bake off for 10 minutes set aside
6
When veggies are al dente add 1/3 cup cold water to flour and mix until smooth, add mixture quickly to simmering stock.add the shredded chicken. Simmer for 5 minutes. Turn off heat stir in butter, cream and nutmeg.
7
Fill casserole with the filling and drape the top crust over the the entire top of the casserole dish, letting it hang over the sides.Vent the top crust with a sharp knife. Brush with the egg wash. (I claim the extra crust from the sides for myself, as I am the chef!)
8
Bake off 35-45 minutes or until Golden Brown. Rim the edges with foil if they begin to brown too much. Allow pie to set up for 15-20 minutes to hold form when cut.
ENJOY!!!! You may want to skip dessert....but trust me it is worth it!

About this Recipe