Deep Dish Chicken Pot Pie
1 lb skinless boneless chicken thighs, cubed
2 cloves garlic, crushed
2/3 cup sliced carrots
1 large white rose potato, cubed
8-10 oz button mushrooms, sliced
2/3 cup frozen peas
1/3 cup butter
1/3 cup all purpose flour
1 tsp salt
1 tsp black pepper
1 tsp dried thyme leaves
1/8 tsp onion powder
¼ tsp dried rubbed sage
1 quart chicken broth
1 9-inch unbaked pie crust (either
store bought or homemade)
Preheat the oven to 375 degrees. In a sauce pan, combine the carrots, potatoes, and mushrooms. Cover with the chicken broth and boil for 10 minutes or until the potatoes and carrots are just turning tender. Add the frozen peas and return to a boil. Remove from the heat and set aside. In a large deep skillet, melt the butter over medium heat and add the garlic. Sauté for a couple minutes until golden, then add the chicken and seasonings and brown on all sides. Add the flour. Stir to combine, making sure to coat all the flour in the butter, and cook for 2-3 minutes until the roux is bubbly. Ladle in the chicken broth, stirring thoroughly after each addition to incorporate, and simmer over medium low heat until the sauce is thickened. Turn off the heat. Combine the chicken and sauce and the veggies. Taste the mixture and adjust seasonings if necessary. Set the mixture aside to cool. Pour the cooled chicken mixture into a deep dish pie plate or a 9 inch by 13 inch casserole dish. Place the crust on top and flute the edges as desired. Make several slits in the top crust for steam venting. Bake in the oven for 40-45 minutes or until the crust is golden brown and the filling is bubbly. Cool for 10 minutes before slicing and serving.
Variations: Top with biscuits instead of pie dough, either 1 batch homemade, 1 batch of bisquick biscuits, or 1 roll of refrigerated biscuits. Top with frozen puff pastry dough instead of pie dough.Use beef broth and cubed beef for a beef pot pie. Use up leftover thanksgiving turkey. Use ground beef for the meat, 2 cups of beef broth and 1 large can of salsa for the liquid, frozen corn instead of mushrooms, and top with flour tortillas lightly brushed with olive oil instead of pie crust for a Mexican pot pie. Baking time will be reduced to about 20 minutes for this variation.
Pairs Well With
Comfort food. This pot pie doesn’t use any canned soups, so the sodium and fat content is much lower, and after tasting this, you’ll never go back to frozen microwaveable pot pies!