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

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.

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

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Deep-Dish Chicken Pot Pie

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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.

Deep-Dish Chicken Pot Pie

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Ingredients

For the crust

3 3/4	cups all-purpose flour (450 g)
3/4	teaspoon salt (3 g)
3	sticks cold unsalted butter, cubed (340 g)
3/4	cup ice water, plus more as needed (173 g)

3 3/4	cups all-purpose flour (450 g)
3/4	teaspoon salt (3 g)

3	sticks cold unsalted butter, cubed (340 g)
3/4	cup ice water, plus more as needed (173 g)

For the filling and assembly

6	tablespoons unsalted butter, divided (85 g)
1	large sweet onion, diced (about 325 g)
3	stalks celery, diced (about 300 g)
3	carrots, diced (about 225 g)
3	cloves garlic, minced (15 g)
1	pinch salt and freshly ground black pepper, to taste
1/2	cup all-purpose flour (60 g)
4	cups (1 liter) chicken stock (907 g)
1	bay leaf
4	sprigs rosemary
4	sprigs thyme
1/4	cup heavy cream (60 mL)
4	cups chopped, cooked chicken (575 g)
1 1/3	cups frozen peas (200 g)
1	brush of egg wash, as needed for finishing

6	tablespoons unsalted butter, divided (85 g)
1	large sweet onion, diced (about 325 g)
3	stalks celery, diced (about 300 g)
3	carrots, diced (about 225 g)
3	cloves garlic, minced (15 g)
1	pinch salt and freshly ground black pepper, to taste
1/2	cup all-purpose flour (60 g)
4	cups (1 liter) chicken stock (907 g)

1	bay leaf
4	sprigs rosemary
4	sprigs thyme
1/4	cup heavy cream (60 mL)
4	cups chopped, cooked chicken (575 g)
1 1/3	cups frozen peas (200 g)
1	brush of egg wash, as needed for finishing