Deep Dish Chicken Pie

Deep Dish Chicken Pie

4 reviews, 4.8 star(s). 100% would make again

Ready in 40 minutes

Easy to make, worth the time...

"This is soooo good.I am like everyone else,and add a few spices here and there but I tried this one as written and it was great.thanks"


1 c all-purpose flour
1/4 tsp salt; ¼ ts
1/3 c shortening
5 tbsp cold water
2 tbsp margarine or butter
3 large Onion; chopped
1 c mushrooms; sliced fresh
3/4 cup celery; sliced
1/2 cup red sweet pepper; chopped
1/3 c all-purpose flour
1 ts poultry seasoning
1/4 tsp salt; ¼ ts
1/4 tsp black pepper
1 c chicken broth
1 c half-and-half, light cream, or milk
2 c cooked chicken; chopped
1 c frozen peas
1 egg; beaten

Original recipe makes 6




1. For the pastry topper, in a medium mixing bowl stir together

1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut

In shortening until pieces are the size of small peas. Sprinkle 1 tablespoon

Cold water over part of the mixture; gently toss with fork. Push moistened dough

To side of bowl. Repeat with 3 to 4 tablespoons cold water, using 1 tablespoon

At a time, until all dough is moistened. Form into a ball.

2. On a lightly

Floured surface, roll Pastry Topper into a rectangle 1/8 inch thick. Trim to a

Rectangle 1 inch larger than a 2-quart rectangular baking dish. Using a sharp

Knife or small cookie cutter, cut some shapes out of center of pastry. Set


3. In a large saucepan melt margarine or butter over medium heat. Add

The leeks or onion, mushrooms, celery, and red sweet pepper; cook for 4 to 5

Minutes or until tender. Stir in the 1/3 cup flour, poultry seasoning, 1/2

Teaspoon salt, and black pepper. Add the broth and half-and-half, light cream,

Or milk all at once. Cook and stir until thickened and bubbly. Stir in the

Cooked chicken and peas. Pour into a baking dish.

4. Place pastry over the

Hot chicken mixture in dish; turn edges of pastry under and flute on top of

Pastry. Brush with the egg. Place reserved pastry shapes on top of pastry. Brush

Again with egg.

5. Bake in a 400 degree F oven for 30 to 35 minutes or until

The crust is golden brown. Cool about 20 minutes before serving.

Makes 6


Recipe By: George Ross

Verified by stevemur
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Calories Per Serving: 606 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Add my review

Yum yum worth the effort. Great way to use up left over roast chicken. I used a teaspoon of thyme leaves as chicken seasoning.
corinnepullen 3y ago

Hearty and very yummy!
Batool 5y ago

This is soooo good.I am like everyone else,and add a few spices here and there but I tried this one as written and it was great.thanks
scruggs420 6y ago

[I posted this recipe.]
georgeross 7y ago

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