Exhibit A: The deep-dish (with 4 pounds of cherries) was inspired by a deep-dish chicken pot pie she made last winter, as she explains in the article. She was cold, it was winter, so she made a deep-dish pot pie (duh?). And the people rightfully wondered: "Pause right there. Deep-dish chicken pot pie?"
Deep-dish sweet or savory—that is a very hard question.
The weather has cooled down again and Erin is ready to explain herself and her deep-dish pot pie—the ultimate dinner option for crust lovers, how to make a king of chicken (or Thanksgiving turkey) leftovers, how to up your pie game x 100, and how to win the hearts and bellies of all your loved ones.
Its contents aren't anything shocking: leftover chicken or turkey—plus onion, celery, carrots, and peas—plus dough. The secret weapon is the crust because it isn't an afterthought, there's a lot of it, and it's definitely not soggy. There's a substantial amount of golden brown crust in every bite. And, need we remind you: You get to eat pie for dinner.
To make a deep-dish chicken pot pie, you'll need the recipe, but you'll also want to refer to Erin's tips for making deep-dish pie. There's some science involved, but luckily Erin figured it all out for us.
Now if she'll just tackle the deep-dish pumpkin pie, we'll have fall pretty much covered.
For the crust
- 3 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 3 sticks (12 ounces) cold unsalted butter, cubed
- 3/4 cup ice water, plus more as needed
For the filling and assembly
- 6 tablespoons unsalted butter, divided
- 1 large sweet onion, diced
- 3 stalks celery, diced
- 3 carrots, diced
- 3 cloves garlic, minced
- 1 pinch salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- 4 sprigs rosemary
- 4 sprigs thyme
- 1/4 cup heavy cream
- 4 cups chopped, cooked chicken
- 1 1/3 cups frozen peas
- 1 brush of egg wash, as needed for finishing