The best delicious Deep Dish Chicken Pot Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Deep Dish Chicken Pot Pie recipe today!
Hello my friends, this Deep Dish Chicken Pot Pie recipe will not disappoint, I promise! Made with simple ingredients, our Deep Dish Chicken Pot Pie is amazingly delicious, and addictive, everyone will be asking for more Deep Dish Chicken Pot Pie.
What Makes This Deep Dish Chicken Pot Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Deep Dish Chicken Pot Pie.
Ready to make this Deep Dish Chicken Pot Pie Recipe? Let’s do it!
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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:12×8″ baking pan can be used for 3-qt. casserole. Roll 2/3 dough into
18×14″ rectangle. Roll reserved 1/3 dough into 13×9″ rectangle.
This recipe makes 4 to 6 servings.
Yields
4 Servings
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