There’s something so comforting about a hearty deep dish chicken pot pie. I remember growing up, my family would gather around the table on chilly evenings, and my mom would pull this pie out of the oven, the smell wafting through the house. It was like a warm hug on a plate! This recipe is special because it’s loaded with tender chicken and vibrant veggies all enveloped in a creamy sauce, tucked beneath a flaky, golden crust. Trust me, once you take that first bite, you’ll feel all the love and warmth that comes with home-cooked meals. Perfect for family gatherings or cozy nights in, this pie never fails to impress!

Ingredients List

Here’s everything you’ll need to whip up this delicious deep dish chicken pot pie. I’ve got the measurements laid out for you, so it’s super easy to gather your ingredients. Let’s dive in!

• 2 cups cooked chicken, shredded – Use rotisserie chicken for a quick and easy option!
• 1 cup carrots, diced – Fresh or frozen, they add a lovely sweetness.
• 1 cup peas – Frozen peas work perfectly here; they’re super convenient!
• 1 cup potatoes, diced – I like to use Yukon Gold for their creaminess.
• 1/2 cup celery, diced – This adds a nice crunch to the filling.
• 1/2 cup onion, chopped – Sweet onion is my go-to for that extra flavor.
• 1/3 cup butter – For sautéing the veggies and creating that rich sauce.
• 1/3 cup all-purpose flour – This will thicken the filling beautifully.
• 1 3/4 cups chicken broth – Homemade or store-bought, just make sure it’s low-sodium!
• 2/3 cup milk – Adds creaminess to the sauce; whole milk is best.
• 1 teaspoon salt – To bring all those flavors together.
• 1/2 teaspoon black pepper – A little kick to spice things up!
• 1/2 teaspoon garlic powder – Because garlic makes everything better.
• 1/2 teaspoon thyme – This herb adds a lovely aromatic touch.
• 1 pie crust – Store-bought or homemade, it’s your choice!

How to Prepare the Deep Dish Chicken Pot Pie

Alright, let’s get cooking! Making this deep dish chicken pot pie is pretty straightforward, and I promise, the end result is totally worth it. Follow these steps, and you’ll have a comforting dish that’ll warm your heart and fill your belly.

Step 1: Preheat the Oven

First things first, let’s preheat that oven to 425°F (220°C). This is super important because a hot oven helps create that flaky crust we all love. While it’s heating up, you can prepare the rest of your ingredients!

Step 2: Sauté Vegetables

In a skillet, melt the butter over medium heat. The smell of melting butter is just heavenly! Once it’s melted, toss in the chopped onion and diced celery. Sauté them until they’re soft and translucent, about 5 minutes. This step really builds the flavor base for your filling!

Step 3: Create the Sauce

Now, sprinkle in the flour, salt, pepper, garlic powder, and thyme. Stir it all together and let it cook for about a minute to get rid of that raw flour taste. Then, gradually pour in the chicken broth and milk, stirring continuously until the mixture thickens up nicely. You want it creamy, but not too thick—just right!

Step 4: Combine Ingredients

Next, it’s time to add in the good stuff! Stir in the shredded chicken, diced carrots, peas, and potatoes. Mix everything well so that the chicken and veggies are evenly coated in that delicious sauce. Oh, I can already taste it!

Step 5: Assemble the Pie

Grab your pie crust and pour the filling into it. Make sure to spread it out evenly. Then, take another pie crust and place it over the top. Seal the edges by crimping them together, and don’t forget to cut slits in the top crust for steam to escape. This will help it bake evenly and keep that flaky texture!

Step 6: Bake the Pie

Pop your assembled pie into the preheated oven and bake for about 30-35 minutes. Keep an eye on it—you’re looking for a beautiful golden-brown crust. You’ll know it’s done when you see bubbly goodness peeking through those slits!

Step 7: Serve

Once it’s out of the oven, let it cool for a few minutes. I know it’s tempting to dig right in, but trust me, giving it a little time will make serving so much easier. Plus, the flavors will meld even more. Now, slice it up and enjoy every hearty bite of your delicious deep dish chicken pot pie!

Why You’ll Love This Recipe

• Ultimate Comfort Food: This deep dish chicken pot pie is the definition of cozy. It’s like wrapping yourself in a warm blanket on a chilly day!
• Hearty and Filling: Packed with tender chicken and fresh vegetables, it’s a complete meal that satisfies every time.
• Easy to Make: With simple ingredients and straightforward steps, even beginner cooks can whip this up with confidence!
• Customizable: Feel free to toss in your favorite veggies or use leftover chicken—this recipe is all about making it your own.
• Perfect for Leftovers: It’s just as delicious the next day, making it great for meal prep or feeding a crowd.
• Impressive Presentation: That golden, flaky crust is sure to impress your family and guests—just wait for the compliments!
• Family Favorite: This pie is bound to become a hit at your dinner table, just like it has at mine!

Tips for Success

Want to make sure your deep dish chicken pot pie turns out perfectly every time? I’ve got you covered with a few handy tips that’ll take your pie to the next level!

• Use a Good Quality Pie Crust: Whether you go for homemade or store-bought, a flaky crust is key! If you’re feeling adventurous, try making your own for an extra touch.
• Don’t Overmix the Filling: When combining the chicken and veggies with the sauce, be gentle. You want those tender pieces to stay intact and not turn mushy!
• Let It Rest: I know it’s hard, but letting the pie sit for a few minutes after baking allows the filling to set up a bit, making it easier to slice.
• Experiment with Seasonings: Feel free to adjust the spices to your liking! A dash of cayenne or some fresh herbs can add a lovely twist.
• Check for Doneness: Keep an eye on the crust towards the end of baking. If it’s browning too quickly, cover the edges with foil to prevent burning.
• Leftover Love: If you have extra filling, you can bake it in a small dish with a crust on top for a second mini pot pie. Waste not, want not!

These tips will help ensure your deep dish chicken pot pie is not only delicious but also a family favorite that you can feel proud to serve!

Nutritional Information

Curious about what’s in this scrumptious deep dish chicken pot pie? Here’s a breakdown of the typical nutritional values per serving. Keep in mind that these are estimates, but they give you a good idea of what you’re enjoying!

• Calories: Approximately 450
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Sugar: 2g
• Protein: 20g
• Sodium: 800mg
• Cholesterol: 60mg

This hearty pie is not only delicious but also packs a good amount of protein and veggies to keep you satisfied. Enjoy every comforting bite knowing it’s a meal that nourishes both body and soul!

FAQ Section

Can I use frozen vegetables?

Absolutely! Using frozen vegetables is a great shortcut and they work just as well in this deep dish chicken pot pie. Just make sure to thaw and drain them before adding to the filling, as you don’t want excess moisture making your pie soggy. You can toss them in right after sautéing the onions and celery, and they’ll heat up perfectly in the creamy sauce!

How do I store leftovers?

Leftovers are a wonderful thing with this pie! To store, simply let the pie cool completely, then cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It’ll keep in the refrigerator for up to 3 days. When you’re ready to enjoy it again, just pop it in the oven at 350°F (175°C) until heated through. You can also microwave individual slices, but I recommend the oven for that lovely crispy crust!

Can I make this recipe ahead of time?

Yes, you can totally prep this deep dish chicken pot pie ahead of time! You can assemble the pie, cover it tightly, and store it in the fridge for up to 24 hours before baking. Just be sure to let it come to room temperature for about 30 minutes before popping it in the oven. If you want to freeze it, assemble the pie but don’t bake it. Wrap it well in plastic wrap and aluminum foil, and it’ll last in the freezer for up to 2 months. When you’re ready to bake, no need to thaw—just add a few extra minutes to the baking time. It’s a win-win!

Storage & Reheating Instructions

Storing leftovers from your delicious deep dish chicken pot pie is super simple, and I promise it’ll be just as tasty the next day! First, make sure the pie has completely cooled down before you store it. This will help prevent condensation and keep that crust nice and flaky.

To store, you can either cover the pie with plastic wrap or aluminum foil, making sure it’s tightly sealed. Alternatively, you can transfer individual slices to an airtight container. It’ll stay fresh in the refrigerator for up to 3 days—perfect for those quick lunches or cozy dinners!

When you’re ready to enjoy your leftovers, the best method for reheating is to pop it back in the oven. Preheat your oven to 350°F (175°C) and place the pie (or slices!) on a baking sheet. Cover it loosely with aluminum foil to help retain moisture and prevent the crust from browning too much. Heat for about 20-25 minutes or until the filling is bubbling and heated through. If you’re reheating individual slices, they’ll typically take about 10-15 minutes.

For a quicker option, you can use the microwave, but keep in mind the crust won’t be as crispy. Just place a slice on a microwave-safe plate and heat it in 30-second increments until it’s warmed to your liking. But, honestly, if you can spare the time, the oven is definitely the way to go for that delightful texture!

Enjoy those comforting leftovers, because this pie is always better when shared—especially when it’s just as good the next day!

Deep Dish Chicken Pot Pie Recipe: 7 Comforting Steps

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• Autor: Julia marin
• Całkowity Czas: 55 minutes
• Ustępować: 6 servings 1x
• Dieta: Comfort Food

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Opis

A hearty deep dish chicken pot pie filled with tender chicken and vegetables in a creamy sauce.

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Składniki

Skala 1x2x3x

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup potatoes, diced
• 1/2 cup celery, diced
• 1/2 cup onion, chopped
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1 pie crust

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Instrukcje

1. Preheat the oven to 425°F (220°C).
2. In a skillet, melt butter over medium heat.
3. Add onion and celery, sauté until soft.
4. Stir in flour, salt, pepper, garlic powder, and thyme.
5. Gradually add chicken broth and milk, stirring until thickened.
6. Add cooked chicken, carrots, peas, and potatoes. Mix well.
7. Pour mixture into the pie crust in a deep dish.
8. Cover with another pie crust and seal edges. Cut slits for steam.
9. Bake for 30-35 minutes until golden brown.
10. Let cool for a few minutes before serving.

Uwagi

• Use rotisserie chicken for convenience.
• Feel free to add your favorite vegetables.
• Store leftovers in the refrigerator for up to 3 days.

• Czas Przygotowania: 20 minutes
• Czas gotowania: 35 minutes
• Kategoria: Dinner
• Sposób: Baking
• Kuchnia: American

Zasilanie

• Wielkość porcji: 1 slice
• Kalorie: 450
• Cukier: 2g
• Sód: 800mg
• Kwasy: 25g
• Nasycony tłuszcz: 10g
• Tłuszcze Nienasycone: 12g
• Tłuszcze trans: 0g
• Węglowodany: 40g
• Włókno: 3g
• Białko: 20g
• Cholesterol: 60mg

Słowa kluczowe: deep dish chicken pot pie recipe