Deep-Dish Chicken Pot Pie
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.

6
servings
45 min
PREP TIME
1 hr 50 min
TOTAL TIME

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 (1 cup) ounces shredded Cheddar cheese

1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)

1 1/2 teaspoons fresh thyme leaves  

1 large Land O Lakes® Egg slightly beaten

1 teaspoon water

 

 *Substitute 1/2 teaspoon dried thyme leaves.

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

    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.

Nutrition

570Calories
33Fat (mg)
155Cholesterol (mg)
850Sodium (mg)
41Carbohydrates (g)
4Dietary Fiber
28Protein (g)

Reviews

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  April 05, 2013

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.

— says Barbara
Helpful?
  February 25, 2013

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)

— says Gloriana
Helpful?
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