Best 2 Deep Dish Chicken Potpie Recipes

Discover the delectable flavors of our Deep-Dish Chicken Potpie, an irresistible dish that combines the comforting goodness of classic potpie with a unique deep-dish presentation. This savory pie features a flaky, golden crust that encases a hearty filling of tender chicken, a medley of vegetables, and a creamy, flavorful sauce. Each bite offers a symphony of flavors and textures, with the succulent chicken and crisp vegetables perfectly complemented by the rich and savory sauce. The deep-dish design ensures that every serving is packed with goodness, making this dish a perfect choice for a cozy family dinner or a special occasion. With our easy-to-follow recipe, you can create this culinary masterpiece in your own kitchen.

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

CHICKEN DEEP DISH POTPIE

Chicken Deep Dish Potpie image

I adapted this recipe from a cookbook that I have had for many years. It's an excellent recipe for leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. -Bonnie Jean Lintick, Kathryn, Alberta

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold butter, cubed
1/4 cup cold water
FILLING:
2-1/2 cups cubed cooked chicken
2 cups fresh or frozen peas
2 medium potatoes, peeled and cubed
3 medium carrots, thinly sliced
2 celery ribs, finely chopped
1/4 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1 to 2 tablespoons chicken bouillon granules
1-1/2 teaspoons dried tarragon
Pepper to taste
1 cup milk
1/2 cup chicken broth
Additional milk

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.

Nutrition Facts :

DEEP-DISH CHICKEN POTPIE

Deep-Dish Chicken Potpie image

I remember Sunday dinners at my grandma's farm. Chicken potpie was probably second in popularity only to chicken and dumplings. I like to collect heritage recipes from my area and hope to compile them someday into a cookbook. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold butter, cubed
6 to 8 tablespoons cold water
FILLING:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup half-and-half cream
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2-1/2 cups cubed cooked chicken
2 cups fresh or frozen peas
2 medium potatoes, cut into 1/2-inch cubes
3 medium carrots, thinly sliced
1/4 cup chopped onion
1 teaspoon milk

Steps:

In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring with a fork until a ball forms. , Divide pastry into thirds. On a floured surface, roll two-thirds of the pastry to fit an ungreased 2-qt. baking dish; line dish with pastry. , For filling, melt butter in a large saucepan; stir in flour until smooth. Add the cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly. , Stir in the chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk. , Bake at 350° for 1 hour or until vegetables are tender.

Nutrition Facts : Calories 672 calories, Fat 35g fat (20g saturated fat), Cholesterol 142mg cholesterol, Sodium 823mg sodium, Carbohydrate 60g carbohydrate (8g sugars, Fiber 6g fiber), Protein 28g protein.

Tips:

To make sure the crust is flaky, use cold butter and ice water.
Roll out the dough between two sheets of parchment paper to prevent sticking.
If you don't have a pie plate, you can use a 9x13 inch baking dish.
To prevent the crust from getting too brown, cover it with foil after 30 minutes of baking.
Let the pot pie cool for at least 15 minutes before serving to allow the filling to set.

Conclusion:

This deep-dish chicken potpie is a hearty and delicious meal that is perfect for a cold winter night. The creamy filling is packed with chicken, vegetables, and herbs, and the flaky crust is the perfect finishing touch. With a little planning, this potpie can be made ahead of time and frozen, making it a great option for busy weeknights.