• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Deep Dish Chicken Pot Pie

  • Recipe Submitted by on

Category: Savory Pies, Poultry

 Ingredients List

  • 2 c All-Purpose Flour
  • 1/4 ts Salt
  • 2/3 c Butter Or Margarine
  • 1/4 c Cold Water
  • 1 1/2 c Chicken; cooked and cubed
  • 2 c Fresh Or Frozen Peas
  • 1/4 c Onion; finely chopped
  • 3 md Carrots; sliced 1/4" thick
  • 2 md Potatoes; peeled and cubed
  • 3 tb Butter Or Margarine
  • 3 tb All-Purpose Flour
  • 1 c Half-And-Half
  • 1/2 c Chicken Broth
  • 1/2 ts Salt
  • 1/4 ts Pepper


Milk Heat oven to 375 deg. In large bowl stir together 2 c. flour and 1/4
tsp. salt. Cut in 2/3 c. butter until crumbly; with fork mix in water.
Divide dough into 2/3 and 1/3 portions. Set aside 1/3 dough. Roll 2/3 dough
into 14" circle 1/8" thick. Gently fit into 3-qt. deep dish casserole;>>
set aside.

In large bowl combine all filling ingredients; set aside. In 2-qt. saucepan
melt 3 tbsp. butter; stir in 3 tbsp. flour. Cook over med. high heat,
stirring ocassionally until hot and bubbly (3 to 4 min.). whisk in
half-and-half, chicken broth, 1/2 tsp. salt and pepper. Continue cooking,
stirring occasionally, until sauce thickens (3 to 5 min.). Stir hot sauce
into filling; spoon into prepared pie crust.

Roll reserved 1/3 dough into 10" circle 1/8" thick. Place on top of pie.
Flute edges to seal. Makes 3 small slits in top crust; lightly brush top
crust with milk. Bake for 50 to 60 min. or until golden brown. >>>
Tip:12x8" baking pan can be used for 3-qt. casserole. Roll 2/3 dough into
18x14" rectangle. Roll reserved 1/3 dough into 13x9" rectangle.

This recipe makes 4 to 6 servings.

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