Deep Dish Chicken Pie

Deep Dish Chicken Pie Recipe

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susan tinney


This is so easy and the family will love it


★★★★★ 2 votes

30 Min
30 Min


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medium size potatos, pared and quartered
medium size carrots, scraped and quartered
small onion chopped
1/4 c
chopped green pepper
2 Tbsp
can cream of chicken soup
3 c
chunks of cooked chicken (boiled, roasted or broiled)
1 c
frozen green peas


11/2 c
sifted flour
2 tsp
baking powder
1/2 tsp
1/4 c
cold butter
1/2 c
cold milk

How to Make Deep Dish Chicken Pie


  • 1Cook potatos and carrots in boiling salted water in large saucepan 15 to 20 minutes or until tender; drain, saving 1 cup of potato carrot liquid for next step.
  • 2While vegetables cook in saucepan saute onions and green pepper till soft; stir in chicken soup and 1 cup saved liquid
  • 3Spoon vegetables and chicken into 8 cup casserole; including the 1 cup of frozen peas.
  • 4Bake in hot 425 oven for 15 minutes, while you make the biscuit topping
  • 5sift flour, baking powder and salt into medium sized bowl; cut in 1/4 cup of cold butter; add milk all at once and stir till just blended
  • 6Turn dough out onto lightly floured board; knead lightly; roll out to a 7-inch round, cut into six wedges
  • 7Arrange biscuits on top of hot mixture. Bake until biscuits are golden about 15 minutes

Printable Recipe Card

About Deep Dish Chicken Pie

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

Show 3 Comments & Reviews

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