Deep Dish Pot Pie

Creating a deep dish pot pie at home is an experience that brings together the warmth of comfort food and the satisfaction of a homemade meal. This detailed guide will walk you through every step of the process, ensuring your deep dish pot pie is perfect every time.

Ingredients You Will Need

For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, chilled and cubed
  • 1/4 to 1/2 cup ice water

For the Filling:

Preparing the Perfect Crust

Step 1: Mix Dry Ingredients

In a large mixing bowl, combine the flour and salt. Ensure they are thoroughly mixed to avoid any clumping.

Deep Dish Pot Pie

Step 2: Incorporate Butter

Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. The key to a flaky crust is to keep the butter cold, so work quickly.

Step 3: Add Ice Water

Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough starts to come together. You may not need all the water. The dough should be just moist enough to hold together without being sticky.

Step 4: Chill the Dough

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least one hour. Chilling the dough helps relax the gluten and firm up the butter, ensuring a tender and flaky crust.

Making the Savory Filling

Step 1: Cook the Chicken

In a large skillet, heat a tablespoon of oil over medium heat. Add the diced chicken and cook until it’s no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 2: Sauté the Vegetables

In the same skillet, add the butter and melt over medium heat. Add the onions, celery, carrots, and potatoes. Cook until the vegetables are tender, about 8-10 minutes.

Step 3: Make the Roux

Sprinkle the flour over the vegetables and cook, stirring constantly, for about 2 minutes. This creates a roux, which will thicken the sauce.

Step 4: Add Liquids

Slowly pour in the chicken broth and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.

Step 5: Combine Ingredients

Return the cooked chicken to the skillet. Add the peas, thyme, rosemary, salt, and pepper. Stir to combine, then cook for another 5 minutes to blend the flavors. Remove from heat and stir in the chopped parsley.

Assembling the Pot Pie

Step 1: Preheat Oven

Preheat your oven to 400°F (200°C).

Step 2: Roll Out the Dough

On a lightly floured surface, roll out the chilled dough into a large circle, about 1/8 inch thick. Make sure it’s large enough to cover your baking dish with some overhang.

Step 3: Line the Baking Dish

Carefully transfer the dough to your baking dish, pressing it gently into the bottom and sides. Trim any excess dough, leaving about an inch overhang.

Step 4: Add the Filling

Pour the prepared filling into the crust-lined baking dish, spreading it out evenly.

Step 5: Top with Second Crust

Roll out the second disk of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.

Step 6: Bake

Bake the pot pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with foil to prevent burning.

Step 7: Cool and Serve

Allow the pot pie to cool for about 10 minutes before serving. This helps the filling set and makes it easier to slice.

Tips for the Best Deep Dish Pot Pie

1. Keep Ingredients Cold

Keeping the butter and water cold when making the crust ensures a flaky texture. Warm butter will melt into the flour, resulting in a dense crust.

2. Don’t Overwork the Dough

Mix the dough just until it comes together. Overworking it can result in a tough crust.

3. Season Well

Don’t skimp on seasoning. Properly seasoned filling enhances the overall flavor of the pot pie.

4. Use a Combination of Fresh and Frozen Vegetables

Fresh vegetables add texture, while frozen peas and other quick-cooking vegetables make the process easier.

5. Allow the Pie to Rest

Letting the pot pie rest after baking helps the filling to thicken, making it easier to cut and serve.

Variations to Try

Vegetarian Deep Dish Pot Pie

Replace the chicken with a variety of mushrooms or tofu. Use vegetable broth instead of chicken broth for a delicious vegetarian version.

Beef Deep Dish Pot Pie

Substitute the chicken with beef tips or ground beef. Use beef broth and consider adding a splash of red wine for depth of flavor.

Seafood Deep Dish Pot Pie

Use a mix of shrimp, scallops, and crabmeat for a seafood twist. Replace the chicken broth with seafood stock and add a bit of Old Bay seasoning.

Storing and Reheating

Storing Leftovers

Cover any leftovers with plastic wrap or foil and refrigerate. The pot pie will keep for up to 3 days.

Freezing Pot Pie

To freeze, wrap the unbaked pot pie tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. When ready to bake, do not thaw—simply bake at 400°F for about an hour.

Reheating Instructions

To reheat, cover the pot pie with foil and bake in a 350°F oven until heated through, about 20 minutes. Remove the foil for the last 5 minutes to crisp up the crust.

Creating a deep dish pot pie at home is not just about following a recipe; it’s about embracing the process and enjoying the result. With this comprehensive guide, you’ll be able to make a pot pie that’s not only delicious but also a centerpiece for any meal.

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