Real Recipes From Real Home Cooks ®

mamaw's double deep dish pot pie

(1 rating)
Recipe by
Bobbie Weiner
Columbus, OH

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.

(1 rating)
yield 6 -8

Ingredients For mamaw's double deep dish pot pie

  • 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
  • 1/2 tsp
  • 2/3 c
  • 1 qt
    heavy cream
  • 1/3 c
    real butter
  • 1 sm
    onion finely diced
  • 1 c
    frozen peas
  • 1 c
    chopped carrots
  • 1 c
    fresh broccoli tops chopped (you can use frozen)
  • 1/8 tsp
  • 1
    beaten egg

How To Make mamaw's double deep dish pot pie

  • 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!

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