No heading needs to be written for the introduction. There’s something magical about a deep dish chicken pot pie on a chilly evening—the golden crust cracking open to reveal that creamy, savory filling just warms you from the inside out. This recipe has been my go-to comfort food for years, especially during those first crisp fall nights when all I want is a hug in pie form. I’ve tweaked it over countless Sunday dinners (and a few “oops” moments—like the time I forgot to vent the crust and it puffed up like a balloon!). Trust me, once you try this version, with its flaky top and rich, chunky filling, you’ll understand why my family starts requesting it as soon as the leaves change color.

Why You’ll Love This Deep Dish Chicken Pot Pie Recipe

This isn’t just any chicken pot pie—it’s the kind of dish that feels like a warm blanket on a cold day. Here’s why it’s become a staple in my kitchen (and probably will in yours too!):

• Pure comfort in every bite: That buttery crust and creamy filling? It’s like edible nostalgia—hearty, satisfying, and packed with flavor.
• Easier than you think: Don’t let the “from-scratch” label scare you. With simple steps and common ingredients, it’s perfect for weeknights.
• Leftovers taste even better: The flavors meld beautifully overnight (if it lasts that long!).
• Kid-approved magic: Even my picky nephew gobbles it up—especially when I let him help crimp the edges.

Honestly, the hardest part? Waiting those agonizing 10 minutes after baking before digging in!

Ingredients for Deep Dish Chicken Pot Pie

Gathering everything before you start makes this recipe a breeze. I’ve learned through trial and error (oh, the number of times I’ve had to run back to the store mid-recipe!) that having prepped ingredients is half the battle. Here’s what you’ll need:

• 2 cups cooked chicken, diced: Rotisserie chicken works wonders here—just tear it into bite-sized pieces with your fingers (my favorite lazy chef hack).
• 1 cup carrots, diced: About 2 medium carrots, peeled and chopped into little cubes—they should be small enough to soften perfectly in the filling.
• 1 cup peas: Frozen peas are totally fine (I always keep a bag in my freezer for emergencies!).
• 1/2 cup celery, chopped: Don’t skip this! It adds that subtle crunch and fresh flavor.
• 1/3 cup butter: Real butter only, please—none of that margarine business if you want that rich, velvety sauce.
• 1/3 cup flour: All-purpose does the trick for thickening our filling.
• Seasonings: 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder—trust me, this simple trio makes all the difference.
• 1 3/4 cups chicken broth: Low-sodium lets you control the saltiness.
• 2/3 cup milk: Whole milk gives the creamiest results, but 2% works in a pinch.
• 1 pie crust: Store-bought is my weeknight savior, but homemade? Oh, that’s next-level goodness if you’ve got the time.

See? Nothing fancy—just good, honest ingredients that come together like magic. Now let’s make some pie!

How to Make Deep Dish Chicken Pot Pie

Alright, let’s get to the fun part—turning those simple ingredients into a bubbling, golden masterpiece. I’ll walk you through each step just like I would if we were cooking together in my kitchen (wine optional but highly recommended!).

Preparing the Filling

First things first: preheat that oven to 425°F (220°C). While it’s heating up, grab your favorite heavy-bottomed saucepan—this is where the magic starts. Melt the butter over medium heat until it’s just bubbling, then whisk in the flour, salt, pepper, and garlic powder. Keep stirring for about a minute—you’re making a roux here, and you want it to smell lightly toasted but not brown.

Now slowly pour in the chicken broth and milk while whisking constantly. This is where arm workouts pay off! Keep whisking until the mixture thickens enough to coat the back of a spoon—about 5 minutes. It should look like creamy gravy. Toss in your chicken, carrots, peas, and celery, and give it all a good stir. The veggies will soften more in the oven, so don’t worry if they seem firm now.

Assembling and Baking

Pour that glorious filling into a deep pie dish—I use my grandma’s old stoneware one that’s seen more pot pies than I can count. Now for the crust: carefully unroll your pie dough over the top (or lay your homemade one if you’re fancy). Here’s my favorite trick: fold the edges under and crimp them with your fingers or a fork. Not only does it look pretty, but it seals in all that goodness!

Don’t forget to cut a few slits in the top—I usually make a little star pattern. This lets steam escape so your crust stays flaky instead of soggy. Pop it in the oven for 30-35 minutes until the crust is golden brown and you can see the filling bubbling through the vents. Your kitchen will smell like heaven!

Here’s the hardest part: let it cool for at least 10 minutes before slicing. I know, I know—the temptation is real. But trust me, this waiting time lets the filling set so you get perfect slices instead of a saucy avalanche. Worth it!

Tips for the Best Deep Dish Chicken Pot Pie

After making this recipe more times than I can count (and surviving a few kitchen disasters!), here are my golden rules for pot pie perfection:

• Rotisserie chicken is your friend: It adds amazing flavor with zero effort—just shred it while still warm for extra tenderness.
• Egg wash makes all the difference: Brush the crust with a beaten egg mixed with 1 tbsp water before baking for that gorgeous golden shine.
• Patience pays off: Letting the pie rest 10 minutes after baking keeps the filling from oozing out when you slice it. (I swear this step is harder than making the actual pie!)

Bonus tip: If your crust starts browning too fast, just tent it with foil—saved many a dinner in my house!

Ingredient Substitutions and Variations

One of the best things about this deep dish chicken pot pie? It’s crazy adaptable! Here are my favorite swaps and tweaks—perfect for when the pantry’s looking bare or you want to mix things up:

• Turkey instead of chicken: Thanksgiving leftovers? Toss ’em in! The flavors work just as beautifully.
• Frozen veggie medley: No fresh carrots or celery? A bag of frozen mixed veggies (peas, carrots, green beans) saves the day—just thaw and drain first.
• Dairy-free version: Use olive oil instead of butter, and swap the milk for unsweetened almond or oat milk (the roux still thickens perfectly!).
• Biscuit topping: Out of pie crust? Drop spoonfuls of biscuit dough over the filling—it bakes up fluffy and golden.

See? No stress if you’re missing an ingredient—this recipe’s as forgiving as my grandma was when I burned my first attempt!

Serving Suggestions for Deep Dish Chicken Pot Pie

Oh, the joy of sliding that first perfect slice onto a plate! While this deep dish chicken pot pie is practically a meal in itself, I love rounding it out with a few simple sides. A crisp green salad with tangy vinaigrette cuts through the richness beautifully—my go-to is baby spinach with apple slices and walnuts. Roasted Brussels sprouts or honey-glazed carrots make cozy companions when you want extra veggies. And if you’re feeding a crowd? Warm bread rolls for mopping up every last bit of that creamy filling are non-negotiable in my house!

Storing and Reheating Deep Dish Chicken Pot Pie

Here’s the good news—this pie tastes almost as amazing reheated as it does fresh! For leftovers, let it cool completely (I know, more waiting!), then cover tightly and refrigerate for up to 3 days. Freezing? Wrap individual slices in foil, then plastic wrap—they’ll keep for 2 months. When reheating, skip the microwave (soggy crust alert!) and use a 350°F oven for 15-20 minutes until piping hot. That first crispy bite? Just like day one!

Deep Dish Chicken Pot Pie Nutritional Information

Now, I’m no nutritionist (just a pie-loving home cook!), but here’s the scoop on what’s in each comforting slice. Keep in mind these numbers are estimates—your exact counts will vary based on brands and any tweaks you make (like that extra pat of butter I sometimes sneak in!). Per serving, you’re looking at about 420 calories, 24g protein, and 22g fat. The crust contributes most of the carbs at 32g, while the veggies give you 3g fiber. Not bad for something that tastes this indulgent! Remember, these values are guidelines—the real magic is in how this pie makes your soul feel full.

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this deep dish chicken pot pie recipe—here are the ones that pop up most often (along with my hard-earned answers!):

Can I use puff pastry instead of pie crust? Absolutely! Puff pastry gives a gorgeous flaky top—just remember it bakes faster, so check at 20 minutes. I sometimes do a hybrid: pie crust on the bottom, puff pastry on top for extra drama.

How do I prevent a soggy bottom crust? Two tricks: 1) Make sure your filling is nice and thick before pouring (it should coat the spoon), and 2) If you’re ambitious, blind-bake the bottom crust for 10 minutes first. My lazy method? Just place the pie dish on a preheated baking sheet—the extra heat helps crisp things up!

Can I make this ahead? You bet! Assemble the pie (unbaked), cover tightly, and refrigerate overnight. Add 5-10 extra minutes to the baking time since it’ll be cold. The filling can even be made 2 days ahead—just warm slightly before assembling.

What if my filling seems too thin? No panic! Mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the simmering sauce, and watch it thicken right up. (Learned this after a “chicken pot soup” incident!)

Can I freeze leftovers? Yes—but freeze before baking for best results. Wrap the unbaked pie tightly in foil, then plastic. Bake from frozen, adding 15-20 minutes to the time. Leftover baked slices reheat surprisingly well too!

Irresistible Deep Dish Chicken Pot Pie for 6 Hungry Souls

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• Author: Christina R. Jones
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

A comforting deep dish chicken pot pie with a flaky crust.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, diced
• 1 cup carrots, diced
• 1 cup peas
• 1/2 cup celery, chopped
• 1/3 cup butter
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 pie crust (store-bought or homemade)

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Instructions

1. Preheat oven to 425°F (220°C).
2. In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and garlic powder.
3. Gradually whisk in chicken broth and milk. Simmer until thickened.
4. Add chicken, carrots, peas, and celery. Stir well.
5. Pour mixture into a deep pie dish.
6. Cover with pie crust, crimp edges, and cut slits in the top.
7. Bake for 30-35 minutes until golden brown.

Notes

• Use leftover rotisserie chicken for convenience.
• Add a beaten egg wash on the crust for extra browning.
• Let cool for 10 minutes before serving.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 4g
• Sodium: 650mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 75mg

Keywords: deep dish chicken pot pie, comfort food, homemade pie, easy dinner