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classic deep-dish chicken pot pie

(1 rating)
Photo by: Baby Kato
review
Private Recipe by
Annacia *
Moose Jaw, SK

Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in this all-in-one casserole. I've made this using a store bought rotisserie chicken but I like the finished dish so much more made with a chicken slow simmered in broth and seasonings at home. It's much more moist and flavorful.

(1 rating)
yield 4 -6
prep time 50 Min
cook time 30 Min
method Bake

Ingredients For classic deep-dish chicken pot pie

  • FILLING
  • 1 c
    chopped leeks (3 medium) or 1 cup onion (1 large)
  • 1 c
    sliced fresh mushrooms
  • 3/4 c
    sliced celery (1-1/2 stalks)
  • 1/2 c
    chopped sweet red pepper
  • 1
    medium carrot, cut into thin diagonal slices
  • 2 Tbsp
    butter
  • 1/3 c
    all-purpose flour
  • 1 tsp
    poultry seasoning
  • 1/4 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1 1/2 c
    chicken broth
  • 1 c
    half-and-half, light cream or 1 cup milk
  • 2 1/2 c
    chopped cooked chicken
  • 1 c
    loose-pack frozen peas
  • 1
    egg, beaten
  • PASTRY TOPPER
  • 1 1/4 c
    all-purpose flour
  • 1/4 tsp
    salt
  • 1/3 c
    shortening
  • 4/5 Tbsp
    cold water

How To Make classic deep-dish chicken pot pie

  • 1
    PASTRY TOPPER: Prepare pastry, set aside.
  • 2
    In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size.
  • 3
    Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened. Form into a ball.
  • 4
    On a lightly floured surface, roll dough into a 13x9-inch rectangle.
  • 5
    Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry (I like to wait and do this once it on the pie - makes moving it a lot easier).
  • 6
    FILLING:
  • 7
    In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper.
  • 8
    Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
  • 9
    Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
  • 10
    Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.
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