classic deep-dish chicken pot pie
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.
prep time
50 Min
cook time
30 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- FILLING
- 1 cup chopped leeks (3 medium) or 1 cup onion (1 large)
- 1 cup sliced fresh mushrooms
- 3/4 cup sliced celery (1-1/2 stalks)
- 1/2 cup chopped sweet red pepper
- 1 - medium carrot, cut into thin diagonal slices
- 2 tablespoons butter
- 1/3 cup all-purpose flour
- 1 teaspoon poultry seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups chicken broth
- 1 cup half-and-half, light cream or 1 cup milk
- 2 1/2 cups chopped cooked chicken
- 1 cup loose-pack frozen peas
- 1 - egg, beaten
- PASTRY TOPPER
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4/5 tablespoon cold water
How To Make classic deep-dish chicken pot pie
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Step 1PASTRY TOPPER: Prepare pastry, set aside.
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Step 2In 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.
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Step 3Sprinkle 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.
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Step 4On a lightly floured surface, roll dough into a 13x9-inch rectangle.
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Step 5Using 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).
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Step 6FILLING:
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Step 7In 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.
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Step 8Add 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.
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Step 9Place 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.
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Step 10Bake, 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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