recipe | deep dish chicken pot pie

Before we begin, let's just make one thing clear: if you decide to make this recipe, don't put your pie in the oven and then go outside to play without thinking a thing of it until you hear the oven timer beep. If you do, you might forget to cover the crust of your pie halfway through baking, and then the edges will burn. And then you might say some dirty cuss words because this was for the blog. Oh well.

Despite thoroughly toasted pie crust edges, this is my chance to tell you all how much I love making chicken pot pie, and I'm going to take it. Oh man, I really love making chicken pot pie. I love rolling out the crumbly pie dough on my kitchen table while Ralph, just tall enough for his little face to peek over the top, watches with curiosity. I love standing at the stove and stirring the pot full of vegetables and herbs and flour and broth, waiting for the gravy to bubble and thicken. I love easing the dough into a dish, crimping the pie closed with my knuckle, and poking steam holes into the top with a knife like I watched my mom do so many times,

This wasn't supposed to be a deep dish pot pie on purpose. It happened that way when I read the original recipe wrong a long time ago, and ended up making enough filling for two pies instead of one. Of course I had only made enough crust for one pie, so into a casserole dish it went. More gravy-coated veggies, less crust-- I like it that way. If that's not your thing, cut the filling recipe in half, and you'll end up with a traditional pot pie that fits perfectly into a standard pie dish.

Beyond the 'deep dish' title, this is not fancy pot pie. It has no special ingredients. There's nothing in it that you don't already have in your fridge and pantry. It's good, stick-to-your-ribs, pour-a-glass-of-wine-and-use-up-that-leftover-baked-chicken pot pie. And it's just as comforting to make as it is to eat.

Deep Dish Chicken Pot Pie

Ingredients:

2 packages refrigerated pie pastry (I love Trader Joes' dough,) or your favorite double crust pie dough recipe (I love Martha's basic pie dough)
2 cups diced and peeled potatoes
4 medium carrots, peeled and sliced
1/4 cup olive oil
1 large onion, diced
1/2 cup flour
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon dried oregano
3/4 teaspoon pepper
4 cups chicken broth
4 cups cooked chicken, cubed
1 cup frozen peas
1 cup frozen corn

1. Preheat oven to 425 degrees. Place potatoes and carrots in a large saucepan, and add water to cover. Bring to a boil. Reduce heat and cook, covered, for 8-10 minutes or until vegetables are crisp-tender; drain.

2. In a large skillet, heat oil over medium-high heat. Add onion, and cook until tender. Stir in flour and seasonings until blended. Gradually stir in broth. Bring to a boil, stirring constantly, until thickened. Stir in chicken, peas, corn and potato mixture. Remove from heat.

3. Roll out half of your pie dough and place into a round casserole dish, pressing the dough up the sides of the dish. Add chicken mixture. Roll out remaining dough and place over filling. Seal and flute the edges. Cut slits into the top of the pie to let steam escape.

4. Bake for 35-40 minutes, or until lightly browned. Crimp aluminum foil around the edges of the pie to prevent burning, if necessary. (!) Let sit for 10 minutes before cutting.