Deep Dish Chicken Pie Food

DEEP-DISH CHICKEN POT PIE

Steps:

• Preheat oven to 375°F.
• Combine thawed mixed vegetables and onion in a bowl; mix well.
• Add chicken, soup, milk and poultry seasoning to bowl; mix well.
• Add broth; mix well.
• Line a deep-dish pie pan with a pie shell.
• Spoon mixture into prepared pie shell.
• Place remaining pie shell over chicken mixture.
• Press to seal top and bottom shells together.
• Trim off any excess pastry.
• Crimp edge.
• Pierce top pastry several times to vent.
• Bake for 55 minutes or until golden brown.

DEEP-DISH CHICKEN POT PIE RECIPE

Steps:

• Heat oven to 375°F.
• Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
• Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
• Bake 30 min. or until golden brown.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

CHICKEN DEEP DISH POTPIE

Steps:

• In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside., For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, bouillon, tarragon and pepper until smooth. gradually stir in the milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into chicken mixture; spoon into crust., Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry. , Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly.

DEEP-DISH CHICKEN PIE

Steps:

• Heat oven to 350°F. In large bowl, mix chicken, vegetables, milk, onion, soup and mushrooms. Spread in ungreased 8-inch square (2-quart) glass baking dish.
• In medium bowl, mix cereal and melted butter, stirring until evenly coated. Stir in cheese. Spoon evenly over chicken mixture.
• Bake uncovered 35 minutes.

DOUBLE-CRUST CHICKEN POT PIE

Steps:

• Make the filling: In a large pot, heat 2 tablespoons butter over medium heat. Add the onions, celery and carrots and cook, stirring, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute more.
• Add the remaining 3 tablespoons butter. Once melted, stir in the flour. Cook the mixture, stirring constantly, until it just starts to turn golden brown, 2 to 3 minutes. Gradually whisk in the chicken broth. Bring the mixture to a simmer. Add the bay leaf, rosemary and thyme. Adjust the heat and simmer for 15 minutes.
• 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. Stir in the salt and pepper. Ideally, cool it completely. Remove and discard the bay leaf, and stir in the parsley. Taste and add more salt and pepper, if desired.
• Meanwhile, prepare the crust: Have a 10-inch cast-iron or ovenproof skillet ready. On a lightly floured surface, roll out half of the pie crust to a thickness of about 1/4 inch, making a circle about 3 inches wider all around than the skillet. Gently transfer the dough to the skillet, lining the bottom and easing it up the sides, allowing any excess to drape over the edge of the pan (aim for about 1 inch excess dough all the way around the pan). Refrigerate for 30 minutes.
• While the bottom crust is chilling, roll out the remaining dough on a lightly floured surface to 1/4 inch thick. Gently transfer the dough to a parchment-lined baking sheet, then use a pastry wheel to cut it into 1 1/2- to 2-inch wide strips. Cover with plastic wrap and refrigerate for 15 minutes.
• Pour the cooled filling into the chilled bottom crust and spread evenly. Remove the chilled dough strips from the fridge. Lay strips over the filling, leaving almost no space between them. When the pie is covered, rotate the pan and pull back every other strip of dough, then weave in a fresh strip to create a lattice. Lay the strips back over the new piece of dough, the repeat the process - this time pulling back all the pieces of dough that didn't get moved the first time. Continue until the entire pie is latticed.
• Press the dough together at the edges all the way around the pie; use scissors to trim away any excess dough, then fold the bottom crust up and over the lattice. Dip your finger in water and run it along the edges to help seal it. Use a floured fork to press around the edges to seal the dough together and crimp the crust. Refrigerate for 30 minutes.
• Preheat the oven to 425 degrees F and place a rack in the lower third of the oven. Brush the egg mixture over the top of the pie and sprinkle it with Parmesan. Bake for 30 minutes; lower the oven temperature to 375 degrees F and continue baking until the crust is deeply golden brown (the filling may bubble through the top crust a bit), 40 to 50 minutes more.

CLASSIC DEEP-DISH CHICKEN POT PIE

Steps:

• Prepare Pastry, set aside.
• In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
• Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
• Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.
• PASTRY TOPPER:.
• In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size.
• Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened.
• Form into a ball.
• On a lightly floured surface, roll dough into a 13x9-inch rectangle.
• Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry (I like to wait and do this once it on the pie - makes moving it a lot easier).

DEEP DISH CAJUN CHICKEN POT PIE

Steps:

• Prepare pie crust.
• In a large saucepan, melt butter.
• Stir in flour, Cajun seasoning, salt, and pepper.
• Add broth and milk. Cook and stir until thickened and bubbling.
• Stir chicken, mixed vegetable, and potatoes.
• Pour into deap dish pie plate or tin.
• Brush edges of dish with beaten egg to help pie crust adhere.
• Place pie crust over mixture. Cut to fit and crump edges all around. Cut steam vents in the top. If desired, re-roll and cut the excess pastry into strips or decorative shapes and lay over the crust.
• Brush with remaining beaten egg.
• Bake at 400F for 30 to 40 minutes until crust is browned.

CREAMY DEEP DISH CHICKEN POT PIE (DOUBLE CRUST)

Steps:

• Heat over to 375.
• Cook chicken in dressing in large skillet on medium heat for 5 minutes. Add cubed potato, cover and simmer for another 10 minutes.
• Add neufchatel cheese; cook and stir until melted.
• Stir in flour. Add broth stir. Simmer for uncovered for 5 min, stirring occassionally.
• Add frozen vegetables and simmer uncovered for an additional 5minutes. Stir in cheese until melted.
• Place bottom crust into a 10 inch deep dish pie plate. Pour chicken mixture into pan and cover with top crustcrust. Flute edges together.
• Cut slits in crust to allow steam to escape.
• Bake 30 minutes or until golden brown.
• Allow to sit for 5 minutes then cut into 8 slices and serve.