Deep-dish Chicken Pot Pie
Deep-dish Chicken Pot Pie

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, deep-dish chicken pot pie. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Deep-dish Chicken Pot Pie is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Deep-dish Chicken Pot Pie is something which I have loved my entire life.

Deep-Dish Chicken Pot Pie. by: Erin Jeanne 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.

To get started with this recipe, we have to prepare a few components. You can cook deep-dish chicken pot pie using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Deep-dish Chicken Pot Pie:
  1. Prepare Filling
  2. Make ready 2 large potatoes, peeled and cubed
  3. Make ready 1 1/2 cup carrots, chopped small
  4. Get 2 stalks celery, chopped small
  5. Take 1 small onion, chopped small
  6. Make ready 2 Kirkland Signature Chicken Stock, 16.9 fl. oz.
  7. Prepare 1 garlic salt, to taste
  8. Make ready 1 pepper, to taste
  9. Make ready 1/4 cup white flour
  10. Make ready 3/4 cup milk
  11. Prepare 2 cup cooked chicked, cubed
  12. Prepare pie crust
  13. Prepare 1 box Pillsbury Pie Crust
  14. Get 1 egg, beaten

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. Make sure that the oven is preheated and at temperature before.

Instructions to make Deep-dish Chicken Pot Pie:
  1. 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.
  2. Bring to boil then add chicken. Cook 8-10 minutes or until potatoes are soft. - - Turn off heat at this point.
  3. 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.
  4. Unroll 1 pie crust and lay it in the bottom of a 9" deep pie dish.
  5. 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).
  6. Unroll the other pie crust and lay it over the top. Pinch the sides closed to seal the pie.
  7. Brush the top with a beaten egg, then cut 4 slits
  8. Cook on a cookie sheet in preheated oven on 400° for 30-35 minutes.

Use a deep dish pie plate for this recipe. Make sure that the oven is preheated and at temperature before. 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. A flaky crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Even better, this makeover is smarter than the classic version.

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