Deep Dish Chicken Pot Pie Recipe -
Deep Dish Chicken Pot Pie Recipe
  • READY IN 50 mins

Deep Dish Chicken Pot Pie

Recipe by  

"This chicken pot pie is a breeze to make using frozen mixed vegetables and a ready-made pie crust. It is also a great way to use leftover chicken."

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Original recipe makes 6 to 8 servings Change Servings
  • PREP

    20 mins

    50 mins


  1. Heat oven to 400 degrees F. Place one pastry into a 10-inch deep pie plate. In large saucepan, cook onion in butter until tender. Stir in flour, bouillon, thyme and pepper. Add water and milk all at once. Cook and stir until thickened and bubbly. Stir in mixed vegetables, chicken, pimento and parsley. Pour mixture into a 10-inch deep pie plate. Place top crust over chicken mixture. Flute edges of pastry and cut slits in the top to allow the steam to escape. Bake for 25-30 minutes or until pastry is golden brown and filling is hot.
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Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2006

This was an excellent recipe. Here is how I adapted it. I cut down the butter to 2 T. Instead of the water and seasoning I used 1 14.5 ounce can of chicken broth and 1 pint (8 ounces) of heavy cream (instead of the milk). Oh, and I added 1/2 t. salt. Thick and yummy!

Most Helpful Critical Review
Dec 10, 2006

Honestly, I am shocked this recipe got so many 5 star ratings. If you make the recipe as it is, it isn't all that great. I followed the recipe and it was very bland. Most people used heavy cream as opposed to milk, which is what the recipe calls for, and maybe my results would have been different had I done that. Salt and pepper were definitely needed as well. I let it rest for 15 minutes before cutting into it and the inside was just soupy. It ran all over the plate and into the empty space in the pie dish. I believe reviews should be given for the recipe as it is, not on how much someone changes it to make it a 5 star recipe. This is not a very good pot pie. I think a Marie Callendar's frozen chicken pot pie is a lot better and without all the work.


24 Ratings

Oct 17, 2005

Excellent recipe. I followed the advice of other reviewers and used a can of chicken broth instead of the water and eliminated the boullion granules. I didn't have any thyme, but no one noticed a lack in flavor as a result. I accidentally overly browned the butter when I was cooking the onion in it, so my filling was a darker color than it should have been. Even with the butter mishap, my family loved this recipe and we will definitely use it again!

Oct 25, 2005

This recipe is great. I used chicken broth instead of water, and i add a potato too during the onion and butter process. My family loves it. I also put the mixture in individual ramakin's and then put prepared pie dough over top. Delish!!!

Oct 03, 2005

Great recipe. We loved it. I would maybe use cornstarch (corn flour for those in the uk) instead of flour next time to thicken it a bit more. We made 2 and put in the fridge for later in the week. Going to have it tonight and reheat it in the oven.

Mar 27, 2006

Great recipe! It was simple and was soooo good. i used the advice of others and used the chicken broth instead of water and it added o the flavor, it was great. I let it stand for 10 or 15 minutes after taking it out of the oven, so the pie would thicken up a bit, and it turned out great, I mae it tonite for my date and he loved it too, what a great recipe, highly recommended to anyone!

Feb 13, 2006

This was a huge hit with my family! My husband ate about half the pie, and finished it the next day. I accidently used a tablespoon of thyme, and it still turned out awesome! I will be using chicken broth to add a bit more chicken flavor in it. Easy to make, and will be making again and again!!

Mar 18, 2006

This was great and very impressive! My family was so surprised when I showed up with this!


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  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 361 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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