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Deep Dish Chicken Pie

Western.Chefs's picture
You may enjoy Deep Dish Chicken Pie at your preferred eatery, but if you think they're good why not try the same dish made from scratch in your own kitchen. Deep Dish Chicken Pie is easy to cook and transforms simple chicken into salty delicacy. Make Deep Dish Chicken Pie with leftover or canned chicken.
Ingredients
  Broiler fryer chicken 2 1⁄2 Pound, cut up
  Pepper 1⁄2 Teaspoon
  Marjoram leaves 1⁄2 Teaspoon
  Water 4 Cup (64 tbs)
  Salt To Taste
  Carrots 2 Large, sliced
  Stalk celery 1 Large, sliced
  Small white onions 3⁄4 Pound
  All-purpose flour 1⁄3 Cup (5.33 tbs)
  Half and half 1 3⁄4 Cup (28 tbs)
  Frozen baby lima beans 10 Ounce, thawed (1 Package)
  Small mushrooms 1⁄2 Pound, each cut in half
  Shortening 18 Tablespoon (1 Cup Plus 2 Tablespoon)
Directions

1. In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper, marjoram, 4 cups water, and 2 teaspoons salt to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender.
2. When chicken is done, reserve 1 cup broth. Cool chicken until easy to handle; remove and discard bones and skin; cut meat into 1-inch pieces.
3. In 3-quart saucepan over high heat, heat carrots, celery, onions, and reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender. Remove from heat. With slotted spoon, remove vegetables to medium-sized bowl.
4. In small bowl, blend 1/3 cup flour with 3/4 cup half-and-half; gradually stir into broth in saucepan; stir in remaining half-and-half. Over low heat, cook, stirring until sauce thickens slightly. Stir in chicken, cooked vegetables, lima beans, mushrooms, and 1 1/2 teaspoons salt. Spoon mixture into 13" by 9" baking dish.
5. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and 1 1/2 teaspoons salt. With pastry blender or two knives used scissors fashion, cut shortening into flour to resemble coarse crumbs. Sprinkle about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing lightly with a fork until pastry is just moist enough to hold together; shape pastry into a ball.
6. On lightly floured surface with floured rolling pin, roll two-thirds of dough into 15" by 11" rectangle. With knife, cut several small slits in center of pastry. Place pastry loosely over chicken mixture. Trim pastry edge, leaving 1-inch overhang; fold overhang under and press gently all around baking dish to make a high stand-up edge. Roll and cut remaining dough to make decorative design for top of pie.
7. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk mixture. Bake pie in 350°F. oven 1 hour or until crust is golden and chicken mixture is heated through.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken

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