Best 7 Deep Dish Chicken Pot Pie Recipes

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Indulge in a delightful culinary journey with our delectable Deep Dish Chicken Pot Pie. This classic comfort food receives a hearty makeover with layers of golden-brown crust, succulent chicken, crisp vegetables, and a creamy, flavorful sauce. Savor every bite of this savory pie, knowing that you can prepare it with three different cooking methods: the traditional oven, a trusty air fryer, or a convenient Instant Pot. Embark on this gastronomic adventure and discover the perfect recipe to suit your cooking preferences and time constraints. Let's dive into the world of Deep Dish Chicken Pot Pie and explore the culinary wonders that await you.

Check out the recipes below so you can choose the best recipe for yourself!

DEEP-DISH CHICKEN POT PIE



Deep-Dish Chicken Pot Pie image

Make and share this Deep-Dish Chicken Pot Pie recipe from Food.com.

Provided by HeatherP

Categories     Pot Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen mixed peas carrots and potatoes
1 small onion
2 cups chopped cooked chicken
1 (10 ounce) can cream of potato soup
1/3 cup milk
1/2 teaspoon poultry seasoning
1/4 cup chicken broth
2 unbaked 9-inch deep dish pie pastry

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



Deep-Dish Chicken Pot Pie image

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. Dig deep.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 50m

Yield 6

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into bite-size pieces
¼ cup KRAFT Lite Zesty Italian Dressing
4 ounces PHILADELPHIA Neufchatel cheese, cubed
2 tablespoons flour
½ cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
½ (15 ounce) package ready-to-use refrigerated pie crust

Steps:

  • Heat oven to 375 degrees F.
  • Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min.
  • Pour into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
  • Bake 30 min. or until golden brown.

Nutrition Facts : Calories 330 calories, Carbohydrate 25 g, Cholesterol 52.4 mg, Fat 16.5 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 4.7 g, Sodium 529.4 mg, Sugar 2 g

CLASSIC DEEP-DISH CHICKEN POT PIE



Classic Deep-Dish Chicken Pot Pie image

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.

Provided by Annacia

Categories     Pot Pie

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 cup chopped leeks (3 medium) or 1 cup onion (1 large)
1 cup sliced fresh mushrooms
3/4 cup sliced celery (1-1/2 stalks)
1/2 cup chopped sweet red pepper
1 medium carrot, cut into thin diagonal slices
2 tablespoons butter
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1 cup half-and-half, light cream or 1 cup milk
2 1/2 cups chopped cooked chicken
1 cup loose-pack frozen peas
1 egg, beaten
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 -5 tablespoons water

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



Deep Dish Cajun Chicken Pot Pie image

Make and share this Deep Dish Cajun Chicken Pot Pie recipe from Food.com.

Provided by CookRachacha

Categories     Savory Pies

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 pie crust (I prefer Most Incredible No Fail Pie Crust)
2 large chicken breasts (cooked and chopped)
2 cups frozen mixed vegetables (if using canned, drain first)
3/4 cup chopped potato (chop small, if they are too big, they will not cook completely)
1/4 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk or 1 cup half-and-half
1 tablespoon cajun seasoning (can vary amount depending on taste)
salt and pepper
1 egg, beaten

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.

Nutrition Facts : Calories 438.6, Fat 25.2, SaturatedFat 10, Cholesterol 92.2, Sodium 500, Carbohydrate 34.6, Fiber 4.7, Sugar 0.5, Protein 19.2

REMIX-CHICKEN & DUMPLINGS DEEP DISH POT PIE



Remix-CHICKEN & DUMPLINGS DEEP DISH POT PIE image

I created this recipe for yesterdays dinner from left over Veggie Chicken & Dumplings, where there were very few dumplings & chicken left in the pot after dinner, but plenty of the liquid. So to RECREATE THE RECIPE I ADDED EXTRA CHUNKY PIECES OF WHITE MEAT CHICKEN BREAST, & Peas & carrots along with other seasoning, & it turned...

Provided by Rose Mary Mogan

Categories     Savory Pies

Time 1h25m

Number Of Ingredients 11

1 pkg refrigerated double pie crust (room temperature)
chicken & dumplings ( about 8 cups) leftovers
1 lb frozen peas & carrots (microwave 5 minutes & drain)
2 can(s) chunky white meat chicken breast(12.5 oz ea) drained
1/3 c dehydrated minced onions
2 tsp lemon pepper
1 large egg plus 1 tbs water (beaten together)
1 tsp dried thyme
1 1/2 tsp coarse black pepper
1 tsp kosher salt
chopped chives (as garnish) optional)

Steps:

  • 1. I used a deep dish Pie Tin, or use a 9X12X2 inch casserole dish. This is the size pie tin I used. Leave pie crust out of box on counter for about 15 minutes to reach room temperature so it unrolls easily.
  • 2. Line bottom of pan with one of The full unrolled pie crust. It covers the entire bottom of the pie tin.PREHEAT OVEN TO 400 DEGREES F.
  • 3. Drain canned Chicken breast and add to pie dish.
  • 4. Add the frozen peas & carrots to a medium size bowl and heat in microwave for 5 minutes to remove ice crystals, drain any excess liquid.
  • 5. Sprinkle most of peas over top of chicken, and save the remainder to the left over dumplings.
  • 6. Sprinkle lemon pepper and thyme over vegetables and chicken in pan.
  • 7. Add the left over chicken & dumplings to a large bowl then add the minced onions, and stir to mix with the remaining peas & carrots. The link for my VEGETABLE CHICKEN & DUMPLINGS recipe posted here is https://www.justapinch.com/recipes/main-course/chicken/vegetable-chicken-dumplings.html
  • 8. Ladle mixture into pie dish.
  • 9. Unroll remaining pie crust and cut into medium size strips.
  • 10. Use a fluted pastry wheel, pizza wheel or knife, to make desired size strips
  • 11. Arrange strips over pot pie in desired pattern, overlapping and interlocking as you go if desired.
  • 12. Crack a large egg into a small bowl, add 1 tablespoon of water and beat with fork till blended.
  • 13. Brush top of crust generously with egg wash using a pastry brush.
  • 14. Combine about 1 1/2 teaspoon coarse black pepper & 1 teaspoon kosher salt together in a small bowl and sprinkle over the top of crust for added crunch and flavor.
  • 15. Place in preheated 400 degrees F oven, & bake for 45 minutes to an hour, or until crust is golden brown and mixture is hot & bubbly. BE SURE TO USE A SHALLOW PAN TO CATCH ANY POTENTIAL DRIPS FROM THE PIE AS IT COOKS. EITHER PLACE PIE IN THE PAN BEFORE COOKING OR BENEATH THE PIE AS IT COOKS.
  • 16. Sprinkle top with chopped chive if desired and serve while still hot.
  • 17. I made one to give away, using Pillsbury Crescent Rolls because I was out of Pie Crust, and it turned out FANTASTIC. THIS IS THE ONE I GAVE AWAY, to my house keeper, had planned to save it in the freezer for an easy dinner idea the next time. They LOVED IT.

DEEP DISH CHICKEN POT PIE



Deep Dish Chicken Pot Pie image

Homemade Chicken Pot Pie...I'd never made it before...so created this one today! Please ignore the weird little pieces of crust on top...I just threw some little scraps on top, not thinking about how that would look for the photo...lol This turned out so Flavorful with lots of chicken, veggies and spices all tucked inside a...

Provided by Wendy Rusch

Categories     Savory Pies

Number Of Ingredients 26

CRUST
3 c flour
1 tsp salt
1 Tbsp sugar
3/4 c butter, cubed and cold
1 c water, cold
FILLING
2 Tbsp olive oil
1 small onion, small dice
1 celery rib, small dice
1 large carrot, small dice
1 medium potato, 1/2" cubes
6 oz mushrooms, sliced
sea salt and fresh ground black pepper
1/2 c butter
1-2 clove garlic, minced
1 tsp thyme, dried
1 tsp rosemary, dried
1/2 tsp fresh ground black pepper
1/2 c flour
2 1/2 c chicken broth
1 Tbsp chicken soup base
1/2 c peas, frozen
1/2 c corn kernels, frozen
2ish c cooked chicken, chopped or torn
1/2 c milk, cream or sour cream

Steps:

  • 1. Preheat oven to 375. Crust: In a food processor bowl, combine flour, sugar and salt, add cubed butter and pulse until crumbly. Gradually add water, pulsing until dough forms a ball. Set aside a a little less then half of the dough. Lightly dust counter top with flour. Roll out larger piece of dough to fit a 10" deep dish pie plate or an 8x8 square pan. Transfer pastry to pan, set aside.
  • 2. In a large deep skillet or 3 qt saucepan over medium heat, add olive oil. When hot add in onions, celery, carrots and potatoes. Saute 3-4 minutes, add in mushrooms, season with salt and pepper, continue to cook until potatoes are barely tender, stirring frequently. When potatoes are tender, add butter, when melted add garlic, thyme, rosemary, pepper. Stir in flour, cook for 2 minutes stirring occasionally. Stir in chicken stock, chicken soup base, peas and corn, when comes to a boil, remove from heat, add chicken and cream. Stir until smooth and creamy. Taste, add salt if needed. Pour into prepared crust in pan.
  • 3. Roll out reserved dough to fit top of pie. Make an egg wash (1 egg beaten with 1 T cream or milk) Brush edges of bottom crust, place 2nd crust over filling, trim and flute or press edges together. Brush top with egg wash. Bake for 45-55 minutes or until golden. Rest 15 minutes, cut and serve.

DEEP DISH CHICKEN POT PIE



Deep Dish Chicken Pot Pie image

This is a deep dish version of my "Easy as Chicken Pot Pie". Made it for dinner last night and the family gobbled it up. It makes a fantastic, quick and easy weeknight meal.

Provided by Tara Pacheco

Categories     Savory Pies

Number Of Ingredients 6

4 c cooked chicken, deboned
1 bag(s) frozen vegetable mix
1 can(s) diced potatoes
2 can(s) cream of chicken coup
1 jar(s) chicken gravy
2 sheet(s) puff pastry

Steps:

  • 1. Add one sheet of puff pastry to the bottom of a 9 inch deep dish pie plate. Cut into a circle to fit a bottom crust.
  • 2. In a large mixing bowl, combine all of the remaining ingredients. Pour into your pie plate.
  • 3. Take your remaining puff pastry sheet and place on top of your pie plate. Cut into a circle to fit a top crust. Cut a perforated "X" in center of top crust to release steam. Bake at 400 degrees for 30 minutes.

Tips:

  • Use a variety of vegetables. This will add flavor, texture, and nutrients to your pot pie.
  • Don't overcook the chicken. Overcooked chicken is tough and dry, so cook it just until it is cooked through.
  • Make sure the sauce is thick enough. If the sauce is too thin, it will not hold the ingredients together and the pot pie will be runny.
  • Use a deep dish baking dish. This will allow the pot pie to cook evenly and prevent the crust from becoming soggy.
  • Bake the pot pie until the crust is golden brown and the filling is bubbly. This will ensure that the pot pie is cooked through and delicious.

Conclusion:

Deep-dish chicken pot pie is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be customized to your liking. With a few simple tips, you can make a delicious deep-dish chicken pot pie that your family and friends will love.

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