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


  • 6
    medium size potatos, pared and quartered
  • 3
    medium size carrots, scraped and quartered
  • 1
    small onion chopped
  • 1/4 c
    chopped green pepper
  • 2 Tbsp
  • 1
    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


  1. Cook 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.
  2. While vegetables cook in saucepan saute onions and green pepper till soft; stir in chicken soup and 1 cup saved liquid
  3. Spoon vegetables and chicken into 8 cup casserole; including the 1 cup of frozen peas.
  4. Bake in hot 425 oven for 15 minutes, while you make the biscuit topping
  5. sift 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
  6. Turn dough out onto lightly floured board; knead lightly; roll out to a 7-inch round, cut into six wedges
  7. Arrange 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

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