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.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

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)

Directions

Step 1

Preheat the oven to 400°F (200°C). Grease a 9-inch deep dish pie pan or cast-iron skillet.

Step 2

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.

Step 3

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Brush the top crust with the beaten egg to give it a golden, glossy finish during baking.

Step 9

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.

Step 10

Remove the pie from the oven and let it cool for 10-15 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(2066.9g)

Amount per serving	% Daily Value*
Calories	3335.9

Total Fat 172.4g	0%
Saturated Fat 77.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 669.3mg	0%
Sodium 5559.4mg	0%
Total Carbohydrate 298.7g	0%
Dietary Fiber 25.6g	0%
Total Sugars 43.1g
Protein 148.0g	0%

Vitamin D 148.4IU	0%
Calcium 667.5mg	0%
Iron 18.4mg	0%
Potassium 3060.9mg	0%

*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.

Source of Calories

Fat: 46.5%

Protein: 17.7%

Carbs: 35.8%