Classic Deep-Dish Chicken Pot Pie

Name: Classic Deep-Dish Chicken Pot Pie
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4-6 serving(s)
Ingredients: 236.59 ml chopped leeks (3 medium) or 236.59 ml onion (1 large); 236.59 ml sliced fresh mushrooms; 177.44 ml sliced celery (1-1/2 stalks); 118.29 ml chopped sweet red pepper; 1 medium carrot, cut into thin diagonal slices; 29.58 ml butter; 78.78 ml all-purpose flour; 4.92 ml poultry seasoning; 1.23 ml salt; 1.23 ml black pepper; 354.88 ml chicken broth; 236.59 ml half-and-half, light cream or 236.59 ml milk; 591.47 ml chopped cooked chicken; 236.59 ml loose-pack frozen peas; 1 egg, beaten; 295.73 ml all-purpose flour; 1.23 ml salt; 78.78 ml shortening; 59.16-73.94 ml water

Submitted by Annacia

"Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in an all-in-one casserole."

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photo by Baby Kato

Ready In:: 1hr 20mins
Ingredients:: 19
Serves:: 4

ingredients

FILLING
236.59 ml chopped leeks (3 medium) or 236.59 ml onion (1 large)
236.59 ml sliced fresh mushrooms
177.44 ml sliced celery (1-1/2 stalks)
118.29 ml chopped sweet red pepper
1 medium carrot, cut into thin diagonal slices
29.58 ml butter
78.78 ml all-purpose flour
4.92 ml poultry seasoning
1.23 ml salt
1.23 ml black pepper
354.88 ml chicken broth
236.59 ml half-and-half, light cream or 236.59 ml milk
591.47 ml chopped cooked chicken
236.59 ml loose-pack frozen peas
1 egg, beaten
PASTRY TOPPER
295.73 ml all-purpose flour
1.23 ml salt
78.78 ml shortening
59.16-73.94 ml water

directions

Prepare Pastry, set aside.
In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.
PASTRY TOPPER:
In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size.
Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened.
Form into a ball.
On a lightly floured surface, roll dough into a 13x9-inch rectangle.
Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry (I like to wait and do this once it on the pie - makes moving it a lot easier).

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Reviews

There is ABSOLUTELY nothing to change on this recipe! It is WOW WOW WOW. I will say, however I did not have the cream on the second cooking so I used cream of mushroom soup. It was still delicious but not quite as tasty My husband did not notice the difference. Thank you so much for this recipe. I am adding it to Grandmas collection for my Grandchildren. Thanks again! Jonnie Burton Carolina Shores NC

jbgburton
Wow, wow, wow, the ultimate comfort food. Needless to say, picky dh was in heaven....he loved it Annacia. What's not to love, flaky homemade crust, tender chicken and vegetables all engulfed in a smooth, velvety cream sauce. Thank you for sharing this terrific recipe. Made for my pac baby....Spring 2014.

Baby Kato
Talk about comfort food at it's best -- this dish really delivers all the wonderful goodness that you expect from a chicken pot pie!. I made just a few changes (only because of preference) and left out the celery and pepper -- I added extra mushrooms and carrots. I reduced the chicken broth and added additional half & half - why not? Served with a salad for today's lunch -- it was really delicious. Made for PRMR, November, 2013.

DailyInspiration
This is a very good recipe. It by far beats my MIL's recipe, which used canned mixed veggies. I did the onion option, just because I didn't want to run to the store for leeks. The only 2 changes I made were to cut the celery down to a 1/4 cup (because I don't care for it that much) and I replaced the 1 cup of mushrooms with 1 cup of thawed, diced Potatoes O'Brien. I had to cheat and use a store bought pastry in the tube, but it worked out fine. I will try the homemade pastry topping another time (and there will be another time). Thank you for posting. (Made for PRMR)

rosie316
I did two potpie One the way Annacia did it and one to play with, I did your way by the <br/>recipe. Yes I did made a few alterations to my way, I can't leave anything alone! I have to play with my food. I did adjusted to my personal taste. Your way is Simply one of the best chicken potpie I have tasted and my family loves it. This is my first time making this one, this my way and decided to use Sherry Cooking Wine in my way, definitely tasted a lot better than White Wine I think. I would recommend a bottom and a top crust, but cook the bottom crust for about 5 minutes that way your bottom crust will be more crispy. Also, add a 15 oz can of diced potatoes and cut the frozen vegetables to 1 cup of carrots or corn and 1 cup of peas (if you like them) and I mixed everything in one pot this time and still turned out GREAT!!! Too many dishes for this old man to do, like last time I did one. It turned out beautiful and brown. I let is rest for almost an hour. It was perfect to cut into, maintained its shape. What awesome comfort food! This is excellent only if you cut the poultry seasoning to 1/4 or 1/2 tsp. 1 tsp is way to much and overwhelms everything else! The second one we made, we cut the poultry seasoning to 1/2 and it was great! I now have two ways to do this. We think you get 5 Stars and for me 4 Stars. Cant wait to make your way for a Pot luck! I will definitely make this again, again. A lot !! I am jealous because I lack some of your skills !! Thank you!!! Happy Cooking to y'all!....PRMR 2013.....Grpa

CHEF GRPA

Tweaks

This is a very good recipe. It by far beats my MIL's recipe, which used canned mixed veggies. I did the onion option, just because I didn't want to run to the store for leeks. The only 2 changes I made were to cut the celery down to a 1/4 cup (because I don't care for it that much) and I replaced the 1 cup of mushrooms with 1 cup of thawed, diced Potatoes O'Brien. I had to cheat and use a store bought pastry in the tube, but it worked out fine. I will try the homemade pastry topping another time (and there will be another time). Thank you for posting. (Made for PRMR)

rosie316