Deep Dish Chicken Pot Pie

Deep Dish Chicken Pot Pie

Chicken pot pie is a heartwarming classic that warms you from the inside out. My version is packed with all the usual suspects: carrots, celery, onion, peas and chicken as well as some unusual like broccoli florets and corn. I made a double crust using King Arthur White Whole Wheat. Love that stuff! A tender, flaky crust is something you can never have too much of. It’s part of what makes pot pie so appealing.

You can expect to have a looser filling and more gravy than what you see here. These pictures were taken the next day when the gravy had time to thicken up considerably. If you’re lucky enough to have leftovers they will be every bit as delicious – just not as gooey!

This is a go-to recipe for chicken and can stretch those leftovers out a little further. For a vegetarian version substitute vegetables for the chicken, use vegetable broth in place of chicken broth and all butter in the crust.

Deep Dish Chicken Pot Pie
Deep Dish Chicken Pot Pie
(by Reeni)
Pie crust (recipe follows)
2 tablespoons butter
2 tablespoons olive oil
1 large yellow onion, diced
1/3 cup celery, diced
1/2 cup carrots, thinly sliced into coins
1 teaspoon thyme
sea or kosher salt and fresh black pepper
1/2 cup all purpose flour
2 1/2 cups chicken broth
1 1/2 cups milk
2 1/2 cups cooked chicken, shredded or cut into bite-size pieces
1/3 cup corn, fresh or frozen
1/3 cup peas, fresh or frozen
1 1/2 cups broccoli florets, fresh or frozen (thawed)

1. Make the pie dough and refrigerate.

2. Preheat oven to 400 degrees F. Grease a deep dish 9-inch pie pan. Set aside.

3. To a large skillet over medium-low heat melt the butter and olive oil together, add onion, carrots, and celery, saute until vegetables begin to soften, season with salt and pepper. Stir in the flour and whisk in the chicken broth and milk. Bring to a simmer and stirring often let it simmer for five minutes.

4. Add the chicken, corn, peas and broccoli. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-10 minutes.

5. Meanwhile roll out the bottom crust on a floured surface and fit it to the pie pan. Roll out top crust to have ready.

6. Carefully pour filling into pie pan. Top with crust and press it down around the edges. Cut small slits over the top to allow steam to escape.

7. Bake for about 30 minutes, until filling is bubbly and pie crust is golden brown, allow to sit for 5-10 minutes before cutting.

Pie Crust
(adapted from King Arthur Flour)
2 cups King Arthur white whole wheat or all-purpose flour
1 teaspoon salt
3/4 cup shortening or butter (or a mix), chilled
7 tablespoons ice water

1. Combine the flour and salt together in a large bowl.

2. With a pastry blender, two knives used scissors fashion, or your fingertips, cut or rub half of the fat into the flour mixture until it resembles cornmeal. Take the other half and cut or rub it in until the largest pieces are the size of a dime, or flattened peas.

3. Sprinkle the ice water, one tablespoon at a time, over the flour/fat mixture. With a fork, toss the mixture that you’ve just moistened and push it to one side. Continue until the dough is just moist enough to hold together. Form into a ball and cut it in half, one piece should be a little bigger for the bottom crust, and flatten the halves into two disks.

4. Wrap the two pieces of dough and refrigerate for at least 30 minutes before using.

Printable Recipe

Deep Dish Chicken Pot Pie

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