Deep Dish Chicken Pot Pie
Winter is coming and there is nothing more comforting than a warm and rustic meal to soothe the belly. A deep dish chicken pot pie is an ideal home cooked meal that you can prepare for your family during the coldest months of the year. Bring warmth to the table and enjoy a rich and silky smooth dish with a fantastic flaky crust; perfect for lunch or dinner.
For the Crust:
- 3 3/4 cups all-purpose flour
- 3/4 tsp. salt
- 3 sticks of cold, unsalted butter (cubed)
- 3/4 cup of ice water (add more as needed)
For the Filling:
- 2 tbsp. unsalted butter
- 1 large sweet onion (diced)
- 3 stalks of celery (diced)
- 3 carrots (peeled and diced)
- 3 cloves of garlic (minced)
- 1 pinch of salt, to taste
- 1 pinch of freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 4 cups chicken or vegetable stock
- 1 bay leaf
- 4 springs rosemary
- 4 springs thyme
- 1/4 cup heavy cream
- 4 cups cooked chicken (chopped)
- 1 1/3 cups of frozen peas
- 1 brush of egg wash for finishing
Included in this Recipe:
Preheat your oven to 425° F. Lightly grease your 9-inch springform pan. Insert and place it on a baking sheet lined with parchment paper.
Let’s make the pie crust: In a large bowl (you can use a food processor too), combine the flour and salt. Add in the butter and toss around until coated. Cut the butter into the flour with your hands/ pastry cutter (or pulse it if you’re using a food processor), until the butter are the size of walnut halves.
Add the water and combine everything. Add more water as needed until the dough starts to come together nicely. Be careful not to get it wet or sticky.
Divide the dough. You’ll need ⅔ for the bottom crust and ⅓ for the top crust. Wrap them separately and chill in the refrigerator for at least 30 minutes.
Once chilled, take out the larger portion of dough and roll it out to ¼ thick width. Transfer it to the 9-inch springform pan and trim the edge and make sure to leave ½ inch overhang all around. Chill the whole pan with the dough for another 30 minutes in the refrigerator.
Prick the chilled pie crust with a fork on the base and sides. Line the crust with parchment paper and pie weights. Bake until the crust is starting to brown at the edges which should take about 15 to 20 minutes inside the oven.
Once done, remove the parchment and pie weights. If the base looks visibly wet or under-baked, return to oven for another 5 minutes without the weights. Let it cool to room temperature afterwards.
While the crust is cooling, make the filling in the meantime. For the filling: In a large pot, heat 2 tablespoons of butter over medium heat. Add the onions, celery, and carrots. Let them sweat until the onions become translucent which takes 5 to 6 minutes. Then add garlic and saute for one minute until fragrant. Remove the vegetables from the pot.
Add the remaining 4 tablespoons of butter over medium heat. Once melted, add in the flour and whisk. Cook the mixture until it starts to turn golden brown which takes 2 to 3 minutes. Gradually whisk in the chicken broth or vegetable broth. Then turn to low heat until mixture simmers. Add the vegetables back into the pot along with the bay leaf, rosemary and thyme. Simmer for 15 minutes.
Add in the cream and peas. Stir and return to a simmer. Let it simmer for another 4 to 5 minutes. Remove the pot from the heat. Let it cool completely.
Once cooled, mound the mixture into the cooled crust. Press firmly to avoid air pockets. Make a well rounded mound at the top.
Bring out the smaller portion of dough from the refrigerator and roll it out on a lightly floured surface until ¼ thick. Use your rolling pin to transfer the dough on top of the pie.
Trim away any excess dough and leave ¾ inch all around the edge. Nudge the edges down to the springform pan so that it meets the top edge of the bottom crust. Gently push the top crust down so the excess outward puckers create a little lip, like what you see from a regular pie. Press that outer lip together and seal the edges. Crimp with a fork to seal the deal.
Brush your egg-wash evenly on the top crust and cut vents so the filling has air flow.
Transfer pie to the prepared baking sheet and bake in the oven until crust is golden and the filling is bubbling through the vents this should take 45 to 50 minutes. If the pie starts to brown too much or too quickly, reduce oven temperature to 375° F and/or tent the top of the pie with foil.
Let the pie cool for 30 to 40 minutes before slicing and serving. Unlock the springform pan and slide your spatula around the edge of the pan’s base. If the pie is cool enough and feels solid in the middle, you’ll most likely be able to carry the pie with your hands or spatula easily. Transfer to a platter or stand. Slice as desired and serve.