Deep Dish Chicken Pot Pie Recipe
Make Deep Dish Chicken Pot Pie Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Pie Crust
In a large bowl, combine the all-purpose flour and salt. Add the unsalted butter, cutting it into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Form the Dough
Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Do not overmix.
- 3
Chill the Dough
Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Sauté the Vegetables
In a large skillet over medium heat, add a little oil. Sauté the diced onion and minced garlic until the onion becomes translucent, about 5 minutes.
- 5
Combine Filling Ingredients
Add the shredded chicken, frozen mixed vegetables, chicken broth, heavy cream, salt, black pepper, thyme, and rosemary to the skillet. Stir to combine.
- 6
Thicken the Filling
In a small bowl, mix cornstarch with milk until smooth. Add this mixture to the skillet and cook until the filling thickens, about 5-7 minutes. Remove from heat.
Assembly and Baking
- 7
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 8
Roll Out the Dough
On a floured surface, roll out one disk of dough to fit your pie dish. Place it in the dish and trim the edges.
- 9
Fill the Pie
Pour the chicken filling into the prepared crust, spreading it evenly.
- 10
Top with Dough
Roll out the second disk of dough and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits in the top to allow steam to escape.
- 11
Bake the Pie
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let cool for a few minutes before serving.
