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Deep-Dish Pot Pie, Where All Chicken (and Thanksgiving Turkey) Leftovers Want to Be

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Back in June, resident pie whisperer Erin McDowell posted a recipe for gargantuan deep-dish cherry pie. This thing is crazy (if you made it, I want to know you)—but not that outlandish for Erin.

Photo by Mark Weinberg

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 Cherry Pie

Deep-Dish Cherry Pie by Erin McDowell

Deep-Dish Chicken Pot Pie

Deep-Dish Chicken Pot Pie by Erin McDowell

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.

Photo by Alpha Smoot

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.

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Deep-Dish Chicken Pot Pie

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Makes one 9-inch deep-dish pie

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
  • Salt and freshly ground black pepper
  • 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
  • Egg wash, as needed for finishing

Tags: pie, chicken, chicken pot pie, deep-dish, feeds a crowd, turkey, thanksgiving leftovers, thanksgiving