This chicken pot pie is the ultimate cold weather comfort food, with a couple of shortcuts that make it simple to put together, like using store-roasted rotisserie chicken. I started making it this "deep dish" way after receiving a vintage cast iron dish as a wedding gift from a friend who traveled all the way from Florida to New Jersey. He didn't have a car up north and had to track down the dish with help from friends, but it made its way to my husband and I safely. I didn't realize what a cool piece it was 'til I saw ads for the newer versions popping up all over, and the vintage versions being sold online. The friend who gave it to us passed away a couple of years ago much too young - so every time I use it it's a nice reminder of him and his thoughtfulness and kindness.
As for the actual pie, the deep dish style feels really homey and you can't really make it look bad. It's no fuss and there's no need to spend time trying to make it look pretty. It also encourages just scooping up a big heap of goodness with a big spoon rather than trying to cut out a pie slice!
This recipe is based on Robbie Rice's "Chicken Pot Pie IX" recipe on AllRecipes.com. —Carrie
rotisserie chicken, meat removed from bone
sliced fresh carrots
fresh green peas
clove garlic, chopped
medium Spanish or yellow onion, chopped
1 3/4 cups
low sodium chicken broth
refrigerated pie crusts
In This Recipe
Preheat the oven to 425 degrees F. In a medium saucepan, boil the carrots and peas together for about 15 minutes, then strain and set aside.
While the peas and carrots are boiling, melt the butter in a large non-stick skillet on medium heat. Add the garlic and onion and cook for 10 minutes.
Add the salt, pepper, and flour to the skillet. Stir everything together, then slowly stir in the broth and milk. Let this simmer for about 8 minutes (the mixture should thicken).
While the gravy is simmering away, unroll and press a pie crust into the bottom of your casserole or pie dish. Brush the crust with a little bit of egg white.
Alternately add peas & carrots and chicken to the pie crust. Pour the gravy on top, making sure to evenly drizzle over the filling.
Add the top crust and press the edges together to seal. Using the tip of a sharp knife, cut 4 slits in the top. Brush the top crust with egg white. Bake for 30-35 minutes and allow to cool 5-10 minutes before diving in.