Deep-Dish Chicken Pot Pie

November 7, 2015


Author Notes: I made this pie last winter for the first time, and there is nothing more warm, comforting, or rustically impressive to bring to the dinner table in the coldest months of the year. Erin McDowell

Makes: one 9-inch deep-dish pie
Prep time: 2 hrs
Cook time: 1 hrs 40 min

Ingredients

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
In This Recipe

Directions

  1. Preheat the oven to 425° F. Lightly grease a 9-inch springform pan and place it on a baking sheet lined with parchment paper.
  2. 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. Cut the butter into the flour with your hands or a pastry cutter (or pulse it in the food processor), until the butter resembles the size of walnut halves. (For more on mixing pie dough, check out my article here: https://food52.com/blog/10753-everything-you-need-to-know-about-pie-crust).
  3. Add the water and mix to combine. Add more water as needed to get the dough to come together. It should not be wet or sticky. Divide the dough—you’ll need 2/3 of the dough for the bottom crust and 1/3 for the top crust. Wrap each piece of dough and chill for at least 30 minutes in the refrigerator.
  4. On a lightly floured surface, roll out the larger quantity of dough to 1/4-inch thick. Transfer it to the springform and trim the edge so there is 1/2-inch overhang all around. Chill the dough inside pan for at least 30 minutes in the refrigerator.
  5. Dock the chilled dough with a fork on the base and sides. Line the crust with parchment paper and pie weights, and bake until the crust is beginning to brown at the edges, 15 to 20 minutes. Remove the parchment and pie weights. If the base looks visibly wet or under-baked, return the crust to the oven without the pie weights for another 5 minutes. Cool to room temperature.
  6. While the pie is cooling, make the filling: In a large pot, heat 2 tablespoons of butter over medium heat. Add the onions, celery, and carrot and sweat until the onions are translucent, 5 to 6 minutes. Add the garlic and sauté until fragrant, 1 minute more. Remove the vegetables from the pot.
  7. Heat the remaining 4 tablespoons butter over medium heat. Once melted, whisk in the flour. Cook until the mixture is just starting to turn golden brown, 2 to 3 minutes. Gradually whisk in the chicken broth. Bring the mixture to a simmer. Add the vegetables back to the pot, along with the bay leaf, rosemary, and thyme. Simmer for 15 minutes.
  8. Stir in the cream, chicken, and peas and return to a simmer. Simmer for 4 to 5 minutes more. Remove the mixture from the heat. Ideally, cool it completely.
  9. Mound the cooled filling into the cooled crust, pressing firmly to ensure minimal air pockets. Make a nice, rounded mound at the top.
  10. On a lightly floured surface, roll out the smaller amount of dough to 1/4-inch thick. Use a rolling pin to transfer the dough to the top of the pie.
  11. Trim away any excess dough, leaving 3/4 inch all the way around the edge. Nudge the edge down into the side of the springform pan so that it meets the top edge of the bottom crust. Push the crust down a bit so the excess puckers outward and creates a little lip, just like the edge of a typical pie. Press that outer lip together to seal the edges a bit, then crimp with a fork to seal.
  12. Egg-wash the top crust evenly and cut vents into the top crust.
  13. Transfer the pie to the prepared baking sheet and bake until the crust is very golden and the filling is bubbling through the vents, 45 to 50 minutes. If the pie is browning too much or too quickly, reduce the oven temperature to 375° F and/or tent the top of the pie with foil.
  14. Cool the pie for 30 to 40 minutes before slicing and serving. Un-mold the outer edge of the springform pan. Slide an offset spatula around the edge of the base of the pan; if the pie is really cool and it feels solid in the middle, you’ll likely be able to pick up the pie with your hands (or a large spatula) and transfer to a platter or stand. If it feels soft in the middle, you may rather keep it on the springform base for slicing.

More Great Recipes:
Pie|Pot Pie|American|Chicken|Celery|Carrot|Milk/Cream|Thyme|Pea|Serves a Crowd|Thanksgiving|Weekend Cooking

Reviews (12) Questions (1)

12 Reviews

Doreen T. February 8, 2018
Could you use a 10” pan?
 
MorePlease January 15, 2018
I do these with a hot water crust and they come out fantastic. This recipe sounds good too, can’t wait to try. If anyone is up for it try it with a hot water crust, they are simpler, less fussy and quicker but oh so crumbly & buttery.
 
Tommie M. October 19, 2018
What's a hot water crust??? post the recipe please!<br /><br />
 
Stacey B. January 10, 2018
Made this last night and absolutely loved it! This is my new go-to pie crust recipe. I'm wondering if you would adapt the crust at all for sweet pies (add a Tbls of sugar, etc.?).
 
Janet S. December 25, 2017
Made this with already made pie crust! Was still delicious!
 
Jen O. December 1, 2017
Would love to make individual pot pies to take to a friend on bed-rest. Suggestions welcome!
 
soher January 3, 2018
Maybe try large muffin tin?
 
Terri April 27, 2016
I made this over the weekend, makes enough to feed the whole neighborhood! Best chicken pie I've ever eaten. I used a hot water crust pastry, which makes a stronger crust, it held up well. Thanks for a great recipe!
 
Karen January 4, 2018
I never used a hot water pastry crust before - I see the same recipe author has one for it. Did you still follow all the blind-baking instructions? Was the dough difficult to work with for the top crust? I ask this last question because the hot water pastry crust says to handle it right away for easier handling. Thank you!
 
catdaddysammy December 15, 2015
I made this and it came out totally bomb!
 
Jillian G. November 19, 2015
Looks beautiful... but wondering the purpose of the turbinado sugar? Is it for caramelization, sweet and salty combo, or was this an error?
 
Aditi November 12, 2015
Oooh, would love to make this, but vegetarian, with paneer instead of chicken, and veg stock instead of chicken stock. Oh, and with mushrooms too :)