Deep-dish Chicken Pot Pie
Deep-dish Chicken Pot Pie

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, deep-dish chicken pot pie. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

When it starts getting cold outside, enjoy a cozy winter meal like this deep dish chicken pot pie. Watch the Kraft Kitchens Food Expert show you the secret. Reviews for: Photos of Deep-Dish Chicken Pot Pie.

Deep-dish Chicken Pot Pie is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Deep-dish Chicken Pot Pie is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook deep-dish chicken pot pie using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Deep-dish Chicken Pot Pie:
  1. Prepare Filling
  2. Take 2 large potatoes, peeled and cubed
  3. Prepare 1 1/2 cup carrots, chopped small
  4. Get 2 stalks celery, chopped small
  5. Get 1 small onion, chopped small
  6. Prepare 2 Kirkland Signature Chicken Stock, 16.9 fl. oz.
  7. Get 1 garlic salt, to taste
  8. Take 1 pepper, to taste
  9. Take 1/4 cup white flour
  10. Make ready 3/4 cup milk
  11. Make ready 2 cup cooked chicked, cubed
  12. Get pie crust
  13. Make ready 1 box Pillsbury Pie Crust
  14. Prepare 1 egg, beaten

You can use a casserole dish if you don't have a smaller. Deep-Dish Chicken Pot Pie. by: Erin Jeanne McDowell. Make the pie crust: In a large bowl or in a food processor, combine the flour and salt. Add the butter and toss to coat.

Instructions to make Deep-dish Chicken Pot Pie:
  1. Chop all vegetables; put in large pot. Pour in both cartons of chicken stock. Spinkle with garlic salt and pepper. Stir. - - Preheat oven to 400° F. - Thaw pie crust.
  2. Bring to boil then add chicken. Cook 8-10 minutes or until potatoes are soft. - - Turn off heat at this point.
  3. In a small bowl, mix flour and milk. You might want to add pepper to the mix here instead of adding it earlier to the vegetable mixture. - Pour into pot and stir.
  4. Unroll 1 pie crust and lay it in the bottom of a 9" deep pie dish.
  5. Scoop filling into the pie until it is just to the top of the dish. - - (There will be leftover filling that makes a great soup, or even used to make chicken and dumplings).
  6. Unroll the other pie crust and lay it over the top. Pinch the sides closed to seal the pie.
  7. Brush the top with a beaten egg, then cut 4 slits
  8. Cook on a cookie sheet in preheated oven on 400° for 30-35 minutes.

Cut the butter into the flour with your hands or a pastry cutter (or pulse it in the food processor), until the butter. 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. Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in an all-in-one casserole. Cook and stir until thickened and bubbly.

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