Deep-dish Chicken Pot Pie. An old fashioned chicken pot pie, made with a thick and creamy roux and veggies, encased in a flaky double crust. Cook's Notes: Okay to substitute leftover chicken or deli rotisserie chicken. Use a deep dish pie plate for this recipe.
Deep-Dish Chicken Pot Pie. this link is to an external site that may or may not meet accessibility guidelines.
Fans of the classic chicken main dish will love this version that features the pastry over the top of the chicken and vegetable mixture instead of the typical crust on the bottom.
Watch the how-to video for this Deep-Dish Chicken Pot Pie Recipe and you'll understand why you should never, ever buy a frozen pot pie again.
You can have Deep-dish Chicken Pot Pie using 14 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Deep-dish Chicken Pot Pie
- You need of Filling.
- You need 2 large of potatoes, peeled and cubed.
- You need 1 1/2 cup of carrots, chopped small.
- It's 2 of stalks celery, chopped small.
- You need 1 small of onion, chopped small.
- Prepare 2 of Kirkland Signature Chicken Stock, 16.9 fl. oz..
- You need 1 of garlic salt, to taste.
- Prepare 1 of pepper, to taste.
- It's 1/4 cup of white flour.
- Prepare 3/4 cup of milk.
- You need 2 cup of cooked chicked, cubed.
- Prepare of pie crust.
- You need 1 box of Pillsbury Pie Crust.
- You need 1 of egg, beaten.
Deep-Dish Chicken Pot Pie. by: Erin McDowell. Make the pie crust: In a large bowl or in a food processor, combine the flour and salt. Add the butter and toss to coat. Cut the butter into the flour with your hands or a pastry cutter (or pulse it in the food processor), until the butter.
Deep-dish Chicken Pot Pie instructions
- Chop all vegetables; put in large pot. Pour in both cartons of chicken stock. Spinkle with garlic salt and pepper. Stir. Preheat oven to 400° F. Thaw pie crust..
- Bring to boil then add chicken. Cook 8-10 minutes or until potatoes are soft. Turn off heat at this point..
- In a small bowl, mix flour and milk. You might want to add pepper to the mix here instead of adding it earlier to the vegetable mixture. Pour into pot and stir..
- Unroll 1 pie crust and lay it in the bottom of a 9" deep pie dish..
- Scoop filling into the pie until it is just to the top of the dish. (There will be leftover filling that makes a great soup, or even used to make chicken and dumplings)..
- Unroll the other pie crust and lay it over the top. Pinch the sides closed to seal the pie..
- Brush the top with a beaten egg, then cut 4 slits.
- Cook on a cookie sheet in preheated oven on 400° for 30-35 minutes..
When it starts getting cold outside, enjoy a cozy winter meal like this deep dish chicken pot pie. Watch the Kraft Kitchens Food Expert show you the secret. Chicken pot pie is definitely worth making at home because it is so much better than the frozen pies you can buy and you can always customize it to This recipe makes enough to fill up a deep dish pie plate and will definitely overfill a smaller one. You can use a casserole dish if you don't have a smaller. I adapted this recipe from a cookbook that I have had for many years.