Savory Deep-Dish Chicken Pot Pie

This timeless dish, with its humble beginnings, has graced tables for centuries, evolving from the frugal necessity of stretching leftovers into a culinary emblem of comfort.

Savor the comfort of home with this Deep-Dish masterpiece, filled to the brim with tender chicken breast, a medley of garden vegetables, and enveloped in a crust that boasts the luxurious touch of European butter. The opulent fat content of European butter ensures a crust that’s unrivaled in its flakiness and rich flavor, perfectly complementing the fresh fillings within.

The History

The Chicken Pot Pie, with its British and Roman culinary lineage, is a testament to resourcefulness, transforming simple, accessible ingredients into a dish brimming with flavor and warmth. It’s a culinary echo of the past, where the pie acted as both container and sustenance for early medieval meals, evolving into the creamy, crust-encased delicacy we savor today.

In this recipe, French butter bridges the old world with the new, its superior quality enhancing every element of the dish, ensuring that each bite carries with it the legacy of comfort and the promise of a deliciously satisfying meal.

Note: This recipe is ‘meat heavy’, if you prefer less chicken and more vegetables, adjust to your taste accordingly.

This recipe adaptation for chicken breast simplifies the preparation without sacrificing the soul-satisfying essence of the dish.

Savory Deep Dish Chicken Pot Pie

Equipment: 9×13-inch deep-dish pie pan or a deep-dish cast-iron skillet

Ingredients

For the Filling

3 pounds chicken breast, boneless and skinless, cut into 1-inch pieces
4 medium carrots, peeled and diced
3 celery stalks, diced
1 large yellow onion, diced
1 1/2 cups frozen peas
1 1/2 cups frozen pearl onions
4 garlic cloves, minced
3/4 cup all-purpose flour
5 cups chicken broth

3/4 cup heavy cream
1 tablespoon fresh thyme leaves, finely chopped
3 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste
3 tablespoons olive oil

For the Crust

3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/4 cups (2 1/2 sticks) chilled French butter, diced
8-10 tablespoons ice water

Directions

Preheat the oven to 375°F (190°C).

Chicken Breast Preparation

Pat the chicken breast pieces dry with paper towels and season with salt and pepper.

Vegetable and Filling Preparation

Heat the olive oil in a large pot over medium heat.
Add the carrots, celery, and onions, and cook until the vegetables are softened, about 6-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables, stir well to combine, and cook for about 2 minutes, being careful not to burn the flour.
Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming.

Bring the mixture to a simmer, add the chicken breast pieces, and allow to simmer until the chicken is fully cooked and the sauce has thickened, about 12-15 minutes.
Stir in the peas, pearl onions, heavy cream, thyme, and parsley. Adjust seasoning with salt and pepper to taste.
Remove from heat and transfer the filling into the 9×13-inch deep-dish pie pan or cast-iron skillet. Set aside to cool slightly.

Crust Preparation

In a large bowl, mix the flour and salt.
Cut the chilled French butter into the flour using a pastry cutter or your fingertips until it resembles coarse crumbs with some larger pieces of butter remaining.
Gradually add ice water, starting with 8 tablespoons and adding more as needed, just until the dough begins to form.

Turn the dough onto a floured surface and knead briefly to bring it together into a ball.
Roll out the dough on a floured surface into a rectangle or circle large enough to cover the 9×13-inch pie pan or skillet with an overhang.
Place the dough over the cooled filling and tuck the edges to seal, trimming any excess. Cut several slits in the top of the dough to allow steam to escape during baking.

Baking

Place the deep-dish pie pan or skillet on a baking sheet to catch any drips.
Bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pot pie rest for at least 15 minutes before serving to allow the filling to set.

The increased ingredient amounts and larger dish size make this deep-dish chicken pot pie a hearty and fulfilling meal that’s perfect for sharing. Serve this pot pie as a centerpiece during a cozy family dinner or a casual gathering with friends.

Pairings

For a meal as comforting as Chicken Pot Pie, a classic crusty baguette, with its crisp exterior and soft, airy interior, serves as the perfect accompaniment, offering a delightful textural contrast to the creamy filling.

In selecting a wine, a medium-bodied Chardonnay, with its buttery undertones, complements the richness of the European butter crust, while a golden Belgian-style Ale, known for its balanced malt and subtle spice, will harmoniously blend with the savory chicken and herbs.