Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, deep-dish chicken pot pie. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
All Reviews for Deep-Dish Chicken Pot Pie. Deep-Dish Chicken Pot Pie. this link is to an external site that may or may not meet accessibility guidelines. An old fashioned chicken pot pie, made with a thick and creamy roux and veggies, encased in a flaky double crust.
Deep-dish Chicken Pot Pie is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Deep-dish Chicken Pot Pie is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook deep-dish chicken pot pie using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Deep-dish Chicken Pot Pie:
- Take Filling
- Take 2 large potatoes, peeled and cubed
- Take 1 1/2 cup carrots, chopped small
- Make ready 2 stalks celery, chopped small
- Get 1 small onion, chopped small
- Prepare 2 Kirkland Signature Chicken Stock, 16.9 fl. oz.
- Get 1 garlic salt, to taste
- Prepare 1 pepper, to taste
- Get 1/4 cup white flour
- Get 3/4 cup milk
- Take 2 cup cooked chicked, cubed
- Make ready pie crust
- Take 1 box Pillsbury Pie Crust
- Prepare 1 egg, beaten
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 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. Deep-Dish Chicken Pot Pie. by: Erin McDowell. Make the pie crust: In a large bowl or in a food processor, combine the flour and salt.
Instructions to make Deep-dish Chicken Pot Pie:
- Chop all vegetables; put in large pot. Pour in both cartons of chicken stock. Spinkle with garlic salt and pepper. Stir.
Preheat oven to 400° F. Thaw pie crust.
- Bring to boil then add chicken. Cook 8-10 minutes or until potatoes are soft.
Turn off heat at this point.
- In a small bowl, mix flour and milk. You might want to add pepper to the mix here instead of adding it earlier to the vegetable mixture. Pour into pot and stir.
- Unroll 1 pie crust and lay it in the bottom of a 9" deep pie dish.
- Scoop filling into the pie until it is just to the top of the dish.
(There will be leftover filling that makes a great soup, or even used to make chicken and dumplings).
- Unroll the other pie crust and lay it over the top. Pinch the sides closed to seal the pie.
- Brush the top with a beaten egg, then cut 4 slits
- Cook on a cookie sheet in preheated oven on 400° for 30-35 minutes.
Add the butter and toss to coat. Cut the butter into the flour with your hands or a pastry cutter (or pulse it in the food processor), until the butter. Fans of the classic chicken main dish will love this version that features the pastry over the top of the chicken and vegetable mixture instead of the typical crust on the bottom. I adapted this recipe from a cookbook that I have had for many years. Roll out reserved dough to fit top of pie.
So that’s going to wrap it up for this exceptional food deep-dish chicken pot pie recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
