Cassie’s Ruminations

Deep Dish Chicken Pot Pie

This is another great warm and comforting meal for a chilly day. Today was pretty nice, actually, but this still hit the spot 🙂 It’s really easy to change this recipe up too: use beef broth and beef chunks for a beef pot pie, use up leftover thanksgiving turkey, or top with biscuits instead of pie crust, for example.

Deep Dish Chicken Pot Pie
Makes 6 hearty servings

1 quart chicken broth
2 large carrots, sliced
2 medium white rose potatoes, cubed
8 oz button mushrooms, sliced
⅔ cup frozen green peas
⅓ cup butter
2 cloves garlic, pressed
1 lb skinless boneless chicken thighs, cubed
1 tsp kosher salt
1 tsp black pepper
1 tsp dried thyme leaves
⅛ tsp onion powder
¼ tsp dried rubbed sage
⅓ cup all purpose flour
1 9-inch unbaked pie crust (either store bought or your favorite homemade recipe)

Preheat the oven to 425 degrees F. In a sauce pan, combine the carrots, potatoes, and mushrooms. Cover with the chicken broth and bring to a boil. Boil for 10 minutes or until the potatoes and carrots are just turning tender. Add the frozen peas and return to a boil. Turn heat to low. In a large deep skillet on a different burner, melt the butter over medium heat and add the garlic. Sauté for about 30 seconds until golden and fragrant, then add the chicken and seasonings and brown on all sides. Add the flour. Stir to combine, making sure to coat all the flour in the butter, and cook for 2-3 minutes until the roux is bubbly. Ladle in the chicken broth and vegetables, stirring thoroughly after each addition to incorporate, and simmer over medium low heat until the sauce is thickened. Taste the mixture and adjust seasonings if necessary. Pour the chicken mixture into a deep dish pie plate or a 9 inch by 13 inch casserole dish. Place the crust on top. Bake in the oven for 30-40 minutes or until the crust is golden brown and the filling is bubbly. Cool for 10 minutes before serving.