Deep-Dish Chicken Pie


The savory chicken and vegetable filling beneath this golden flaky pastry is reminiscent of home-style casserole recipes.

Deep-Dish Chicken Pie
Photo: EES 11 035222
Prep Time:
40 mins
Bake Time:
30 mins
Cool Time:
20 mins
Total Time:
1 hrs 30 mins


  • 1 ¼ cup all-purpose flour

  • ¼ teaspoon salt

  • cup shortening

  • 4 - 5 tablespoon cold water

  • 2 tablespoon margarine or butter

  • 3 medium leeks or 1 large onion, chopped

  • 1 cup sliced fresh mushrooms

  • ¾ cup sliced celery

  • ½ cup chopped red sweet pepper

  • cup all-purpose flour

  • 1 teaspoon poultry seasoning

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 ½ cup chicken broth

  • 1 cup half-and-half, light cream, or milk

  • 2 ½ cup chopped, cooked chicken

  • 1 cup frozen peas

  • 1 beaten egg


  1. For the pastry topper, in a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat with 3 to 4 tablespoons cold water, using 1 tablespoon at a time, until all dough is moistened. Form into a ball.

  2. On a lightly floured surface, roll Pastry Topper into a rectangle 1/8 inch thick. Trim to a rectangle 1 inch larger than a 2-quart rectangular baking dish. Using a sharp knife or small cookie cutter, cut some shapes out of center of pastry. Set aside.

  3. In a large saucepan melt margarine or butter over medium heat. Add the leeks or onion, mushrooms, celery, and red sweet pepper; cook for 4 to 5 minutes or until tender. Stir in the 1/3 cup flour, poultry seasoning, 1/2 teaspoon salt, and black pepper. Add the broth and half-and-half, light cream, or milk all at once. Cook and stir until thickened and bubbly. Stir in the cooked chicken and peas. Pour into a baking dish.

  4. Place pastry over the hot chicken mixture in dish; turn edges of pastry under and flute on top of pastry. Brush with the egg. Place reserved pastry shapes on top of pastry. Brush again with egg.

  5. Bake in a 400 degree F oven for 30 to 35 minutes or until the crust is golden brown. Cool about 20 minutes before serving. Makes 6 servings.

Nutrition Facts (per serving)

484 Calories
26g Fat
35g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 484
% Daily Value *
Total Fat 26g 33%
Saturated Fat 8g 40%
Cholesterol 107mg 36%
Sodium 538mg 23%
Total Carbohydrate 35g 13%
Protein 27g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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