Remix-CHICKEN & DUMPLINGS DEEP DISH POT PIE

★★★★★ 1 Review
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

I created this recipe for yesterdays dinner from left over Veggie Chicken & Dumplings, where there were very few dumplings & chicken left in the pot after dinner, but plenty of the liquid. So to RECREATE THE RECIPE I ADDED EXTRA CHUNKY PIECES OF WHITE MEAT CHICKEN BREAST, & Peas & carrots along with other seasoning, & it turned out better than my original creation. Dinner was ready in about an hour, as tasty as ever. A perfect way to use & recreate left overs. The recipe for my Veggie Chicken & Dumplings is posted here at Just a Pinch. I am so proud of how this new creation turned out

serves 6-8 DEPENDING ON PORTION SIZE
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients

  • 1 pkg
    refrigerated double pie crust (room temperature)
  • chicken & dumplings ( about 8 cups) leftovers
  • 1 lb
    frozen peas & carrots (microwave 5 minutes & drain)
  • 2 can
    chunky white meat chicken breast(12.5 oz ea) drained
  • 1/3 c
    dehydrated minced onions
  • 2 tsp
    lemon pepper
  • 1 lg
    egg plus 1 tbs water (beaten together)
  • 1 tsp
    dried thyme
  • 1 1/2 tsp
    coarse black pepper
  • 1 tsp
    kosher salt
  • chopped chives (as garnish) optional)
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How To Make

  • 1
    I used a deep dish Pie Tin, or use a 9X12X2 inch casserole dish. This is the size pie tin I used. Leave pie crust out of box on counter for about 15 minutes to reach room temperature so it unrolls easily.
  • 2
    Line bottom of pan with one of The full unrolled pie crust. It covers the entire bottom of the pie tin.PREHEAT OVEN TO 400 DEGREES F.
  • 3
    Drain canned Chicken breast and add to pie dish.
  • 4
    Add the frozen peas & carrots to a medium size bowl and heat in microwave for 5 minutes to remove ice crystals, drain any excess liquid.
  • 5
    Sprinkle most of peas over top of chicken, and save the remainder to the left over dumplings.
  • 6
    Sprinkle lemon pepper and thyme over vegetables and chicken in pan.
  • 7
    Add the left over chicken & dumplings to a large bowl then add the minced onions, and stir to mix with the remaining peas & carrots. The link for my VEGETABLE CHICKEN & DUMPLINGS recipe posted here is https://www.justapinch.com/recipes/main-course/chicken/vegetable-chicken-dumplings.html
  • 8
    Ladle mixture into pie dish.
  • 9
    Unroll remaining pie crust and cut into medium size strips.
  • 10
    Use a fluted pastry wheel, pizza wheel or knife, to make desired size strips
  • 11
    Arrange strips over pot pie in desired pattern, overlapping and interlocking as you go if desired.
  • 12
    Crack a large egg into a small bowl, add 1 tablespoon of water and beat with fork till blended.
  • 13
    Brush top of crust generously with egg wash using a pastry brush.
  • 14
    Combine about 1 1/2 teaspoon coarse black pepper & 1 teaspoon kosher salt together in a small bowl and sprinkle over the top of crust for added crunch and flavor.
  • 15
    Place in preheated 400 degrees F oven, & bake for 45 minutes to an hour, or until crust is golden brown and mixture is hot & bubbly. BE SURE TO USE A SHALLOW PAN TO CATCH ANY POTENTIAL DRIPS FROM THE PIE AS IT COOKS. EITHER PLACE PIE IN THE PAN BEFORE COOKING OR BENEATH THE PIE AS IT COOKS.
  • 16
    Sprinkle top with chopped chive if desired and serve while still hot.
  • 17
    I made one to give away, using Pillsbury Crescent Rolls because I was out of Pie Crust, and it turned out FANTASTIC. THIS IS THE ONE I GAVE AWAY, to my house keeper, had planned to save it in the freezer for an easy dinner idea the next time. They LOVED IT.
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