Deep-dish Chicken Pot Pie
Deep-dish Chicken Pot Pie

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, deep-dish chicken pot pie. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Reviews for: Photos of Deep-Dish Chicken Pot Pie. When it starts getting cold outside, enjoy a cozy winter meal like this deep dish chicken pot pie. Watch the Kraft Kitchens Food Expert show you the secret.

Deep-dish Chicken Pot Pie is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Deep-dish Chicken Pot Pie is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook deep-dish chicken pot pie using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Deep-dish Chicken Pot Pie:
  1. Get Filling
  2. Prepare 2 large potatoes, peeled and cubed
  3. Get 1 1/2 cup carrots, chopped small
  4. Take 2 stalks celery, chopped small
  5. Make ready 1 small onion, chopped small
  6. Take 2 Kirkland Signature Chicken Stock, 16.9 fl. oz.
  7. Prepare 1 garlic salt, to taste
  8. Make ready 1 pepper, to taste
  9. Make ready 1/4 cup white flour
  10. Prepare 3/4 cup milk
  11. Get 2 cup cooked chicked, cubed
  12. Make ready pie crust
  13. Get 1 box Pillsbury Pie Crust
  14. Make ready 1 egg, beaten

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. A flaky crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Even better, this makeover is smarter than the classic version.

Steps to make Deep-dish Chicken Pot Pie:
  1. Chop all vegetables; put in large pot. Pour in both cartons of chicken stock. Spinkle with garlic salt and pepper. Stir. - - Preheat oven to 400° F. - Thaw pie crust.
  2. Bring to boil then add chicken. Cook 8-10 minutes or until potatoes are soft. - - Turn off heat at this point.
  3. In a small bowl, mix flour and milk. You might want to add pepper to the mix here instead of adding it earlier to the vegetable mixture. - Pour into pot and stir.
  4. Unroll 1 pie crust and lay it in the bottom of a 9" deep pie dish.
  5. Scoop filling into the pie until it is just to the top of the dish. - - (There will be leftover filling that makes a great soup, or even used to make chicken and dumplings).
  6. Unroll the other pie crust and lay it over the top. Pinch the sides closed to seal the pie.
  7. Brush the top with a beaten egg, then cut 4 slits
  8. Cook on a cookie sheet in preheated oven on 400° for 30-35 minutes.

This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. When I was an ambitious lass in the corporate world juggling university in the evenings, Chicken Pot Pie was a handy one-dish freezer-friendly meal that I could. Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in an all-in-one casserole. Cook and stir until thickened and bubbly.

So that’s going to wrap it up for this special food deep-dish chicken pot pie recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!