Deep Dish Chicken Pot Pie Recipe

Deep-Dish Chicken Pot Pie

A chicken pot pie is the perfect meal on for a cold day. Plus chicken pot pie recipes are the perfect way to use leftover chicken.

45 min.prep time 1:50total time
6 servings
12 Ratings

Ingredients

Crust

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter, cut into chunks
4 to 6 tablespoons cold water

Filling

1/4 cup milk
1 (10.25-ounce) can condensed cream of chicken soup
2 cups cubed 1-inch cooked chicken or turkey
4 ounces (1 cup) shredded Cheddar cheese
1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
1 1/2 teaspoons fresh thyme leaves*
1 teaspoon water

Directions

Heat oven to 375°F.

Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9 1/2-inch (deep-dish) pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

Combine milk and soup in bowl; mix well. Add all remaining filling ingredients except egg and 1 teaspoon water. Spoon filling into prepared pie crust.

Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle. Cut 3-inch “X” in center of pastry; cut each pastry triangle in half again. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.

Combine egg and 1 teaspoon water in bowl; lightly brush crust with egg mixture. Bake 60-70 minutes or until golden brown. Let stand 10 minutes before serving.


*Substitute 1/2 teaspoon dried thyme leaves.

Nutrition Facts (1 serving)

Calories: 570

Fat: 33g

Cholesterol: 155mg

Sodium: 850mg

Carbohydrates: 41g

Dietary Fiber: 4g

Protein: 28g

Recipe #13019©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

I have to cut the sodium down by making my own gravy with 1/4 cup butter, 1/4 cup flour, and a can of low sodium chicken broth, and my veggies are peas, carrots, onions and celery. Canned soups can't be on the menu for those with high blood pressure. I always share this pie with an 87 year old neighbor who's a widower of 1 year, and he usually eats out nightly except when my husband and I share a meal with him. We all agree it's a wonderful comfort food! I'm making one tomorrow, I think.
In the oven now! Smells Amazing ! I sautéed a little onion,celery,garlic powder with a little land o lakes butter,cooled while I mixed the soup& milk,added a lil shot of wine..continued with recipe; used peas & carrots. :0)
I added potatoes, peas and corn in place of broccoli and cauliflower. next time I will be sure to make at least 2 batches. It goes very quick, Loved by all!
I just made this with my 9 yr old daughter today. :) WONDERFUL. We substituted frozen veggies for fresh chopped, and ham instead of chicken (as I had cooked a ham the day before). Wonderful, flaky crust!!! I have never tried anything like this before so I was very excited at how it turned out. It was fun too! Hubby gives it TWO THUMBS UP. He just ate two helpings! Thanks so much for the recipe!
Instead of thyme I use fresh chopped Italian flat leaf parsley and instead of canned chicken soup I make a white sauce and add chicken bullion powder to it just enough for flavor. and a few grindings of cracked black pepper. Now that it's the fall season nothing like baking a chicken pot pie and inhaling the wonderful aromas.
I made this gluten free so i substituted all purpose flour with GF all purpose flour and then made my own cream of chicken soup. It was so delicious and I'm so glad it turned out well. You couldn't even tell it was GF and I got a lot of compliments on it. I totally give this 5 stars because it was easy to make and very tasty!
Best Recipe Ever! This is my favorite thing to make and I always get compliments on it.
would love to make this WITHOUT the can of soup, can you suggest a way to make the creamy sauce without using a can of soup? We also liked it without the thyme. I cheated with a pre-made crust but will try yours next time for sure.
author_photo
Test Kitchen Comment
From:

Cindy

You could possibly make a medium white sauce and use it in place of the can of soup. You will likely need to add some salt and pepper to the recipe since the soup would have included salt and you may need slat to enhance the flavor. Thyme leaves are commonly used to season when using chicken. You can vary that based on your taste.
Posted January 21, 2012
Very Good and easy to make!
My family loved this pie. I made two chicken pot pies for a family of four on Sunday and they were gone Monday evening. The recipe was great, great flavor, great crust. We really enjoyed it.
I really enjoyed this recipe. I personally prefer it without the thyme. Its very rich and creamy! Delicious!
I make it without the thyme leaves. My family requests it often. Very much comfort food.
This recipe is great!!!! I made individual servings in dishes I already had and served with a salad and dessert. What a perfect meal!!!

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