Deep-dish Chicken Pot Pie
Deep-dish Chicken Pot Pie

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Deep-dish Chicken Pot Pie is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Deep-dish Chicken Pot Pie is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook deep-dish chicken pot pie using 14 ingredients and 8 steps. Here is how you can achieve that.

Composition needed to make Deep-dish Chicken Pot Pie:

  1. Filling
  2. 2 large potatoes, peeled and cubed
  3. 1 1/2 cup carrots, chopped small
  4. 2 stalks celery, chopped small
  5. 1 small onion, chopped small
  6. 2 Kirkland Signature Chicken Stock, 16.9 fl. oz.
  7. 1 garlic salt, to taste
  8. 1 pepper, to taste
  9. 1/4 cup white flour
  10. 3/4 cup milk
  11. 2 cup cooked chicked, cubed
  12. pie crust
  13. 1 box Pillsbury Pie Crust
  14. 1 egg, beaten

Directions to make Deep-dish Chicken Pot Pie:

  1. Chop all vegetables; put in large pot. Pour in both cartons of chicken stock. Spinkle with garlic salt and pepper. Stir. - - Preheat oven to 400° F. - Thaw pie crust.
  2. Bring to boil then add chicken. Cook 8-10 minutes or until potatoes are soft. - - Turn off heat at this point.
  3. In a small bowl, mix flour and milk. You might want to add pepper to the mix here instead of adding it earlier to the vegetable mixture. - Pour into pot and stir.
  4. Unroll 1 pie crust and lay it in the bottom of a 9" deep pie dish.
  5. Scoop filling into the pie until it is just to the top of the dish. - - (There will be leftover filling that makes a great soup, or even used to make chicken and dumplings).
  6. Unroll the other pie crust and lay it over the top. Pinch the sides closed to seal the pie.
  7. Brush the top with a beaten egg, then cut 4 slits
  8. Cook on a cookie sheet in preheated oven on 400° for 30-35 minutes.

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