web analytics

Deep Dish Chicken Pot Pie

Deep Dish Chicken Pot Pie

Chicken pot pie is comfort food, no doubt about it. As with all types of comfort food, everyone has their own way of making it – and there are tons of freezer-read options available that try and entice people not to make it themselves. Chicken pot pie is definitely worth making at home because it is so much better than the frozen pies you can buy and you can always customize it to suit your own tastes.

For me, chicken pot pie should be kind of like a very hearty, creamy chicken soup that happens to be in pie form. I don’t want it to be so thick that it slices like custard; my pie needs to be scooped out of the pie dish. I also don’t want the crust to overwhelm the pie; I use only a single top crust to cover my filling. Elise has an excellent chicken pot pie recipe, and I base my pie off of hers. The biggest change I make from her recipe is that I usually start with a rotisserie chicken and shred up the already cooked meat, rather than starting with raw chicken and making the stock for the pie myself. It’s very convenient this way, and it is a great use for leftover chicken if you have a lot to use up. I often go out and buy a chicken from the market right before I make a pot pie because I like a lot of chicken in mine and don’t usually have that much laying around as leftovers when I cook chicken at home!

My “secret” to pot pie is to use homemade pie crust for the top. It always comes out flaky and crispy, and it really doesn’t take very long to make it. I usually mix up the dough, chill it for only a few minutes while I cook the filling, and then roll it out before the pie goes into the oven. That said, it’s not necessary to use homemade pie dough. A sheet of puff pastry works well as a topper for this dish, too.

The filling for this pie is rich and creamy, with a consistency like a medium-thick gravy (thicker than I make gravy, thinner than the gravy you’ll find at your average diner). Its subtly spiced with thyme, which leaves lots of room for the flavor of the chicken to come out and shine. This recipe makes enough to fill up a deep dish pie plate and will definitely overfill a smaller one. You can use a casserole dish if you don’t have a smaller pie dish. If you must use a smaller pie plate, put the leftover filling into a ramekin, top with its own piece of puff pastry, and bake it off, too.

Chicken Pot Pie, served

Deep Dish Chicken Pot Pie
1 tbsp butter
1 cup onion, thinly sliced
1 cup celery, thinly sliced
1 cup carrots, thinly sliced
1/2 cup all purpose flour
2 1/2 cups chicken stock
1 1/2 cups milk (skim, low fat or whole)
1/2 tsp dried thyme
3 cups shredded cooked chicken (from a 2-3lb bird)
1 cup peas, fresh or frozen
salt and pepper, to taste
1 recipe for pie crust dough (below) or large sheet of puff pastry

Make the pie dough (below) and let it chill in the refrigerator.
Preheat oven to 400F.
In a large skillet, melt butter over medium heat. Add in onions, carrots, and celery, and cook for 5-10 minutes, until the vegetables begin to soften. Stir in the flour and cook, stirring continuously, for one minute to cook out some of the flour flavor. Stir in chicken stock and milk. Bring just to a simmer, than decrease the heat to low and cook for 10 minutes, stirring frequently. Add in the chicken meat, peas and season with salt and pepper to taste. Pour filling carefully into a 9 or 10-inch deep dish pie plate.
Take chilled dough from the refrigerator and roll it out on a lightly floured surface until it is large enough to cover the top of the pie plate. Cover filling with pie, pressing it down around the edges of the pie plate and cutting 4-5 slits in the top to allow steam to escape.
Bake for about 30-35 minutes, until filling is bubbly and the pie crust is golden.
Let pie sit for about 5 minutes before serving.

Serves 4-6

Single Pie Crust
1 1/3 cups all purpose flour
1 tsp sugar
1/2 tsp salt
6 tbsp butter, chilled and cut into pieces
4-6 tbsp cold

Stir together flour, sugar and salt in a medium bowl. Add in butter and rub it into the flour mixture with your fingertips, forming pieces no larger than a pea. Stir in 4 tbsp cold water with a fork, letting the dough come together. Add additional water until dough forms a rough ball (if it is very dry, you can add more water than directed in the recipe above; the amount can vary depending on the weather!). Wrap dough in plastic wrap, press down into a disc and chill until ready to use.

Share this article

  • StuffCooksWant
    April 15, 2009

    Mmmmmmmmmm. ‘Nough said.

  • s. stockwell
    April 15, 2009

    This is just such a sweet idea. I have lots of ham left over so I will make a switcheroo…but thanks for the idea. best from santa barbara. s

  • debbie
    April 15, 2009

    Man, I love chicken pot pie. And I love reading about other people’s versions, since each is so different. My recipe doesn’t use any dairy at all (I grew up kosher, so I’m not really in the habit of mixing milk & meat). I simmer diced potatoes & carrots in chicken broth and the potato starch makes it creamy in its own way. Think I know what my first post-Passover blog post is gonna be…

  • Eliana
    April 15, 2009

    What a lovely looking pie. It looks so comforting.

  • Mamadallama
    April 15, 2009

    This looks so perfect! Even though it’s in the 80’s here in FL, I will be making this soon!

  • unconfidentialcook.com
    April 15, 2009

    We love chicken pot pie…but I’ve never made one better than the one I buy at Costco (the crust is amazing!). Yours looks like a great version, so…yes…homemade and comforting.

  • Elyse
    April 15, 2009

    The pie crust is totally my favorite part! There’s not much better than homemade chicken pot pie–especially when my Todd makes it for me!

  • david@ malaysia florist
    April 16, 2009

    yummy yummy , going to try tonight.

  • jimforex
    April 16, 2009

    I am definitely going to try this chicken recipe.

  • Madeline
    April 16, 2009

    I love chicken pot pie. It is so comforting and reminds me of my childhood. My parents always served meat pies with baked beans, like they do in Britain. It’s one of my favorite meals 🙂

  • Michelle
    April 17, 2009

    We made this last week. It’s a big hit with my family and friends. I use a recipe from Allrecipes.com as a base and make it my own from there with a puff pastry top and potatoes and garlic in it too. Your homemade crust looks so great… I’m going to do it that way next time.

  • QT
    April 18, 2009

    The cardiologist’s diet: if it tastes good, spit it out.

  • Allan
    April 22, 2009

    That looks really delicious. I am gonna try it.

  • Cari Snell
    October 25, 2009

    Mmmm! Looks great! We’d love to feature your chicken pot pie on http://www.dinnervibe.com with full credit to you and links back to your site. Please contact cari@dinnervibe.com if you are keen ASAP. Thanks and looking forward to hearing from you!

  • Anna
    August 9, 2011

    Still my go to recipe for chicken pot pie..it is the bet thanks

  • susanna tynan
    October 26, 2012

    I just tried this recipe the other day, and it was really wonderful. Thank you for sharing it.

  • […] (adapted from Baking Bites) […]

  • […] few things more comforting than the flaky pastry crust, oozing with thick chicken goodness. This deep dish variation from Baking Bites puts the frozen stuff to shame. To spice dinner up a bit, The Sugar Junkie swears […]

  • […] way to use 1 whole chicken.  We had the chicken salad 2 nights for dinner on toast.  I adapted Baking Bites chicken pot pie recipe.  I adapted this recipe for chicken & refried bean enchiladas. Making […]

  • […] And cooler weather means comfort food like chicken pot pie. One of my favorites…mmmm.  As I’ve mentioned, my favorite recipe is a Weight Watchers recipe, which is packed for of chicken and veggies and normally calls for four reduced-fat crescent rolls as the “pie crust.” And I’m not a big fan of those things. Sooo, I searched around for the perfect pie crust recipe (read: so easy that I couldn’t mess it up). I’ve never made pie crust from scratch, nor do I have a food processor, so I also wanted one that was super simple that I could make, literally, by hand. I found a recipe at Baking Bites. […]

  • […] Deep Dish Chicken Pot Pie from Baking Bites […]

  • […] cheese puffs andpuff pastry baskets with artichoke and pesto filling, or the topping for achicken pot pie, as well as beautiful sweet desserts like palmiers. And, as in the recipe below, it can turn the […]

What do you think?

Your email address will not be published. Required fields are marked *