Deep Dish Chicken Pot Pie
A hearty and comforting deep dish chicken pot pie packed with tender chicken, potatoes, carrots, peas, and celery in a savory broth. Its rich flavors and flaky crust make it perfect for family dinners or cozy gatherings, offering a satisfying blend of creamy and savory notes.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a saucepan, cook chopped celery in margarine until tender.
- Add cooked chicken, potatoes, carrots, and peas to the saucepan.
- If using cream of celery soup, add it to the chicken broth.
- Thicken the mixture with flour or cornstarch, adding milk to achieve a slightly thickened consistency.
- Pour the mixture into a deep dish pie or casserole dish.
- Bake in the preheated oven for approximately 45 minutes, until bubbly and golden.
Tips & Substitutions
To enhance flavor, consider adding herbs like thyme or rosemary to the chicken mixture. If you don’t have cream of celery soup, a homemade white sauce can be a great substitute. For a crispier crust, brush the top with melted butter before baking. You can also experiment with using leftover chicken from recipes like Crispy Honey Mustard Chicken Strips or Delicious Barbecue Chicken.
Serving Suggestions
Serve the deep dish chicken pot pie with a side of Crunchy Cabbage Salad for a refreshing contrast. You can also offer a simple green salad or roasted vegetables to round out the meal. This dish is hearty enough on its own, but pairing it with something light can balance the richness beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in the oven at 350°F until heated through, about 20-25 minutes. You can also microwave individual servings, but the crust may not stay as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Deep Dish Chicken Pot Pie contains roughly 895 calories, with 18g protein, 149g carbohydrates, and 26g fat. It is an excellent source of vitamin A (154% of the Daily Value), vitamin C (81% of the Daily Value), and dietary fiber (72% of the Daily Value), and a good source of calcium. It also contributes 20g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Yes, you can use raw chicken; just make sure to cook it thoroughly before adding it to the pot pie mixture. Sauté the raw chicken with the celery until fully cooked, then proceed with the recipe as directed. This will ensure your chicken is tender and flavorful.
What can I substitute for the chicken?
For a vegetarian option, swap the chicken for chickpeas or a medley of your favorite vegetables like mushrooms and broccoli. You could also use tofu for added protein. Adjust the seasoning accordingly to maintain the flavor profile.
How can I make the crust from scratch?
To make a homemade crust, combine 2 1/2 cups of flour, 1 teaspoon of salt, and 1 cup of chilled butter, cutting it until crumbly. Gradually add cold water until the dough comes together. Roll out and use it to cover your pot pie for a delicious homemade touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).