Deep Dish Chicken Pot Pie

There’s nothing quite as heartwarming as a homemade deep dish pie. The wonderful aroma makes this dish a star attraction every time.

Serves: 6

Prep time: 35 min | Cook time: 25 min | Bake time: 45 min

Ingredients:

  • ¼ cup (50 mL) all-purpose flour
  • ½ tsp (2 mL) summer savory
  • ¼ tsp (1 mL) each of salt and freshly ground black pepper
  • 2 tbsp (25 mL) canola oil
  • 3 boneless, skinless chicken breasts
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1½ cups (375 mL) chicken stock
  • 2 large carrots, peeled and coarsely chopped
  • 10 oz (284 mL) can Money’s Mushrooms, Whole, drained
  • 1 cup (250 mL) peas, fresh or frozen and thawed
  • ¼ cup (50 mL) whipping cream
  • 1 tsp (5 mL) dried dill weed or 1 tbsp (15 mL) fresh chopped dill
  • 397g pkg. frozen puff pastry, thawed
  • 1 egg, whisked

Instructions:

  1. Prepare the Chicken:
    Combine the flour, summer savory, salt, and pepper in a shallow bowl. Cut the chicken into 2-inch (5 cm) cubes and coat in the flour mixture. Reserve any remaining flour.

  2. Cook the Chicken:
    Heat canola oil in a deep, heavy saucepan. Brown the chicken in batches, being careful not to crowd the pan. Remove each batch and set it aside.

  3. Sauté the Vegetables:
    Add more oil if necessary, then sauté the onion and garlic until softened. Sprinkle the reserved flour mixture over the top and stir until crumbly. Gradually add the chicken stock, ¼ cup (50 mL) at a time, stirring constantly.

  4. Simmer the Filling:
    Add the carrots and simmer until the mixture slightly thickens, about 10 minutes. Stir in the mushrooms, peas, cooked chicken, whipping cream, and dill. Mix everything gently until evenly combined.

  5. Preheat the Oven:
    Preheat the oven to 350°F (180°C). Transfer the chicken mixture to a 2-liter casserole dish.

  6. Prepare the Puff Pastry:
    Roll out the puff pastry on a lightly floured surface to form a circle slightly larger than the casserole dish. Brush some of the whisked egg around the inside and outside rim of the casserole. Lay the pastry over the top, trimming and crimping the edges to seal. Cut slits in the pastry to release steam.

  7. Bake the Pot Pie:
    Place the casserole dish on a rimmed baking sheet to catch any drips. Bake in the center of the oven for 40 to 45 minutes or until the pastry is golden and the filling is bubbling.

  8. Let Rest and Serve:
    Remove from the oven and let the pot pie rest for 5 minutes before serving.

Enjoy your warm and hearty Deep Dish Chicken Pot Pie!

Nutritional Information:

  • Calories: 678 per serving, Protein: 42 g, Total Fat: 36 g, Saturated Fat: 7 g, Cholesterol: 95 mg, Carbohydrates: 45 g, Fiber: 5 g, Sodium: 629 mg
Money's Chicken Pot Pie