Deep Dish Chicken Pot Pie

I had some left over chicken and carrots that needed to be used so decided to try this recipe. I will say that it is a lot of messing and I had decided I might not make it again. Well, needless to say, every one thought it was so good. The crust was very easy to handle and baked up very flakey. I used frozen peas and the carrots I had on hand and some frozen onion so that cut down on the prep time. I did peel and cube potatoes (russets as that is about all I use). The stock I had on hand, store bought would work fine. I added some Italian seasoning to the chicken mixture before I baked it as I thought it might be a little bland. We ate all of it at one meal so will have to make it again.
Deep Dish Chicken Pot Pie
4 to 6 Servings   1 hour and 30 minutes
Crust
2 cups all purpose flour
¼ teaspoon salt
⅔ cup butter
¼ cup cold water
Filling
2 ½ cups cooked, cubed chicken
2 cups fresh or frozen peas
¼ cup finely chopped onion
2 medium potatoes, peeled, cubed 1”
3 medium carrots sliced 1” 
Sauce
3 Tablespoons butter
 3 Tablespoons all purpose flour
1 cup of half and half
½ cup chicken broth or stock
½ teaspoon salt
¼ teaspoon pepper
Milk to brush on top of crust if desired
Heat oven to 375°F. In large bowl stir together 2 cups flour and ¼ teaspoon salt. Cut in ⅔ cup of butter till crumbly. With fork, mix in cold water. Divide dough into ⅔ and ⅓ portions. Roll the ⅔ portion into 14” circle or 18” x 14” rectangle to fit pan you are using. (3 quart deep dish casserole or 12 x 8 pan); gently fit into the pan you are using; set aside.
In large bowl combine all filling ingredients; set aside. In 2 quart saucepan melt 3 tablespoons butter, stir in 3 tablespoons flour. Cook until hot and bubbly. (3 to 4 minutes). Whisk in half and half, chicken broth, salt and pepper. Continue cooking until sauce thickens. Stir hot sauce into chicken mixture. Pour chicken and sauce into pie crust lined dish. Roll our reserved ⅓ portion of dough. Place onto top of pie and flute edges to seal. Cut slits for the steam. Brush with milk and bake for 50 to 60 minutes.
Land O Lakes Treasury of Country Recipes  Page 118

4 comments:

  1. I made this for Dave & I about a month ago but I used individual pie tins, made extra to freeze for him to take a pot pie to work for lunches. I didn't have the 1/2 & 1/2 but I still made it work. This is a very yummy pot pie!

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  2. Thank you for posting this. This is the only page missing from our book and we have been looking for it forever.

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  3. My dear ones are visiting for the holidays and requested their favorite chicken pot be served. As I have yet to extract my cookbooks from the moving boxes, I was worried that I might have to recreate this dish from memory. Thank you for saving us all from that! For my children who are going through the vegetarian phase, I make a separate pie omitting the meat, adding mushrooms, and substituting vegetable bouillon for the chicken broth.

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  4. So glad that we could help you out. You are such a nice Mom for making two pot pies for the kids.

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