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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:
- Filling
- 2 large potatoes, peeled and cubed
- 1 1/2 cup carrots, chopped small
- 2 stalks celery, chopped small
- 1 small onion, chopped small
- 2 Kirkland Signature Chicken Stock, 16.9 fl. oz.
- 1 garlic salt, to taste
- 1 pepper, to taste
- 1/4 cup white flour
- 3/4 cup milk
- 2 cup cooked chicked, cubed
- pie crust
- 1 box Pillsbury Pie Crust
- 1 egg, beaten
Directions to make Deep-dish Chicken Pot Pie:
- 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.
- Bring to boil then add chicken. Cook 8-10 minutes or until potatoes are soft. - - Turn off heat at this point.
- 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.
- Unroll 1 pie crust and lay it in the bottom of a 9" deep pie dish.
- 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).
- Unroll the other pie crust and lay it over the top. Pinch the sides closed to seal the pie.
- Brush the top with a beaten egg, then cut 4 slits
- Cook on a cookie sheet in preheated oven on 400° for 30-35 minutes.
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