Deep-Dish Chicken Pot Pie


This is a great way to used leftover vegetables.


1 pound of diced cooked chicken
3 medium red potatoes, unpeeled
1/2 cup carrots, 1/2 cup peas (or whatever leftover vegetables you have on hand)
6 tablespoons salted butter
6 tablespoons of all purpose flour
2 cups of chicken broth or stock
1/2 teaspoon of kosher salt
About 8 turns of the pepper grinder
1/2 teaspoon of dried rosemary, crushed
1/2 teaspoon of dried thyme, crushed
1-1/2 cups of half and half
2 homemade pie crusts


Preheat oven to 425º F.
Pre-cook the vegetables if they are not already cooked

In a large skillet, heat the butter over medium heat; add the flour in a tablespoon at a time, stirring in before adding the next. Cook, stirring constantly until mixture is bubbly and there are no remaining lumps, about 5 minutes.

Slowly begin to incorporate the chicken stock, stirring vigorously until fully incorporated. Add in the seasonings and stir in well.

Remove from the heat, add the salt, pepper, rosemary and thyme. Stir in the half and half until smooth. Stir the chicken into the cream mixture, then add the vegetables; mix well. Taste and adjust seasonings as needed.

Place crust into a 9-inch, ungreased deep dish, glass pie plate. Gently press the crust down into the bottom and edges of the pie plate. Pour the hot filling into the crust and top with the remaining crust, tucking the top crust up under the edges of the bottom crust. Flute the edges and cut vents into the top of the crust.

Bake immediately at 425ºF for 15 minutes. Remove and place strips of foil around the edges of the crust to prevent overbrowning. Return to oven for an additional 15 to 25 minutes, or until crust is golden brown and filling is bubbling. Let stand for 5 minutes before cutting.


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