Deep Dish Chicken Pot Pie

Bake for 45-50 minutes at 400 degrees or until crust is deep golden brown and pot pie is bubbling in the center through the slits. Line dish with pastry. Simmer for 15 minutes. Add frozen peas and carrots water and chicken bouillon to taste.

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If you use a standard 9-inch Pyrex pie tin you will have extra filling.

Deep Dish Chicken Pot Pie. Place one pie crust in the bottom of a deep-dish pie plate. Stir and return to a simmer. Meaning use a deep-dish pie plate.

Pour filling carefully into a 9 or 10-inch deep dish pie plate. Melt butter in a large skillet add onion and cook until translucent then add chicken and stir in Garlic Garlic and Season Salt 4. Heres how you can adapt if you do not have a deep-dish pie plate.

In a large pot heat 2 tablespoons of butter over medium heat. Then turn to low heat until mixture simmers. My ideal chicken pot pie with homemade crust.

I cooked mine about 3hrs in a crockpot w 1 4c water on high. While the pie is cooling make the filling. This is a big ol deep-dish chicken pot pie.

Add the onions celery and carrot and sweat until the onions are translucent 5 to 6 minutes. Let it cool completely. 1¼cups all-purpose flour ¼teaspoon salt ⅓cup shortening 4tablespoons cold water 2tablespoons margarine or butter 3medium leeks or 1 large onion chopped 1cup sliced fresh.

As an Amazon Associate I earn from qualifying purchases. Bring just to a simmer than decrease the heat to low and cook for 10 minutes stirring frequently. Add the vegetables back into the pot along with the bay leaf rosemary and thyme.

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