Deep Dish Chicken Pot Pie
Indulge in the ultimate comfort food with this Deep Dish Chicken Pot Pie, a hearty classic packed with savory flavors and a buttery, flaky crust. Tender shredded chicken combines with a medley of vegetables like carrots, celery, and peas, all enveloped in a rich, creamy sauce seasoned with thyme, garlic, and black pepper. This deep-dish recipe elevates the traditional pot pie by layering it with a golden, double-crusted pie dough, baked to perfection for a crisp, flaky finish. Perfect for family dinners or special occasions, this cozy dish is easy to prepare with a prep time of just 30 minutes and is guaranteed to satisfy with every spoonful. Whether you use store-bought or homemade pie dough, this flavorful comfort meal will quickly become a staple in your home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Chicken breasts, cooked and shredded
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 1/3 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Whole milk
- 1 cup Frozen peas
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 store-bought or homemade disks Pie dough, chilled
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat the oven to 400°F (200°C). Grease a 9-inch deep dish pie pan or cast-iron skillet.
In a large skillet, melt the unsalted butter over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and stir until the mixture thickens into a creamy sauce, about 4-5 minutes.
Add the shredded chicken, frozen peas, thyme, salt, and black pepper. Stir to combine, and then remove the skillet from heat. Let the filling cool slightly.
Roll out one pie dough disk and fit it into the prepared pie pan, letting the edges hang over slightly. Spoon the cooled chicken filling evenly into the crust.
Roll out the second disk of pie dough and carefully place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to give it a golden, glossy finish during baking.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 5559 mg | 242% | |
| Total Carbohydrate | 298.7 g | 109% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 43.1 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 668 mg | 51% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3061 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
