Deep Dish Chicken Pot Pie 5fix Recipes

CHICKEN DEEP DISH POTPIE

Steps:

• In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside., For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, bouillon, tarragon and pepper until smooth. gradually stir in the milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into chicken mixture; spoon into crust., Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry. , Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly.

CREAMY DEEP DISH CHICKEN POT PIE (DOUBLE CRUST)

Steps:

• Heat over to 375.
• Cook chicken in dressing in large skillet on medium heat for 5 minutes. Add cubed potato, cover and simmer for another 10 minutes.
• Add neufchatel cheese; cook and stir until melted.
• Stir in flour. Add broth stir. Simmer for uncovered for 5 min, stirring occassionally.
• Add frozen vegetables and simmer uncovered for an additional 5minutes. Stir in cheese until melted.
• Place bottom crust into a 10 inch deep dish pie plate. Pour chicken mixture into pan and cover with top crustcrust. Flute edges together.
• Cut slits in crust to allow steam to escape.
• Bake 30 minutes or until golden brown.
• Allow to sit for 5 minutes then cut into 8 slices and serve.

DEEP-DISH CHICKEN POT PIE

Steps:

• Preheat oven to 375°F.
• Combine thawed mixed vegetables and onion in a bowl; mix well.
• Add chicken, soup, milk and poultry seasoning to bowl; mix well.
• Add broth; mix well.
• Line a deep-dish pie pan with a pie shell.
• Spoon mixture into prepared pie shell.
• Place remaining pie shell over chicken mixture.
• Press to seal top and bottom shells together.
• Trim off any excess pastry.
• Crimp edge.
• Pierce top pastry several times to vent.
• Bake for 55 minutes or until golden brown.

HOMESTYLE CHICKEN POT PIE

Steps:

• PREHEAT OVEN: Place oven rack to lower 1/3. Set oven to 425°F.
• PREPARE BOTTOM CRUST: Using roll-out refrigerated pie crust, unroll crust into lightly greased 9-inch to 10-inch deep-dish pie plate. Place pie plate with crust into the freezer to temper until ready to fill.
• PREPARE FILLING: Heat olive oil and butter in a large saucepan over medium heat. Add the potatoes, carrots, celery, mushrooms, frozen pearl onions, chives, parsley, sage, thyme, fresh ground black pepper, rosemary, bay leaf, and garlic. Cover, then saute, stirring every 3 minutes until vegetables are just firm-tender (do not overcook).
• THICKEN: Sprinkle 5 tablespoons flour over saute mixture, then stir. Add the chicken stock, frozen peas, heavy cream, paprika, Worcestershire sauce, black pepper, turmeric, and nutmeg. Bring to a boil then reduce heat to medium-low. Remove bay leaf. Season fresh ground black pepper and 1 pinch celery salt (or to taste).
• ADD CHICKEN: Fold in 2 cups boneless, skinless chunked rotisserie chicken.
• FILL SHELL: Pour the prepared filling into frozen bottom shell. Place top crust dough over pie. Pinch and flute edges of upper crust to adjoin with bottom crust.
• PREPARE GLAZE: In small bowl with one beaten egg, add 1 1/2 tablespoons water and whisk. Brush top crust and edges of pie lightly and evenly with mixture. Cut slits around top center for steam to escape.
• BAKE pie at 425° about 30 minutes on lower rack, or until evenly golden brown.
• COOL and set for at least 20 minutes before cutting and serving.
• SLICE, serve and enjoy!

CLASSIC DEEP-DISH CHICKEN POT PIE

Steps:

• Prepare Pastry, set aside.
• 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.
• 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.
• 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.
• PASTRY TOPPER:.
• 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 the mixture 1 Tbsp at a time, gently toss 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 (I like to wait and do this once it on the pie - makes moving it a lot easier).