• 75 Ratings

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.

Source: Better Homes and Gardens

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Credit: Marty Baldwin

Recipe Summary

prep:
50 mins
bake:
30 mins at 400°
stand:
20 mins
Servings:
6
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Deep-Dish Chicken Pot Pie

Ingredients

Ingredient Checklist

Directions

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  • Prepare Pastry Topper; set aside.

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Instructions Checklist
  • In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.

Instructions Checklist
  • Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.

Instructions Checklist
  • Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.

Nutrition Facts (Deep-Dish Chicken Pot Pie)

471 calories; total fat 26g; saturated fat 10g; polyunsaturated fat 5g; monounsaturated fat 10g; cholesterol 113mg; sodium 543mg; potassium 468mg; carbohydrates 33g; fiber 3g; sugar 3g; protein 26g; vitamin a 0RE; vitamin a 1263IU; vitamin c 25mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 9mg; vitamin b6 0mg; folate 48mcg; vitamin b12 0mcg; calcium 91mg; iron 3mg.

Pastry Topper

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tablespoons cold water over remaining flour mixture, 1 tablespoon at a time, tossing with a fork until all dough is moistened. Form into a ball. On a lightly floured surface, roll dough into a 13x9-inch rectangle. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry.

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Reviews

75 Ratings
  • 5 star values: 40
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 7
  • 1 star values: 6
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