This hearty Deep-Dish Chicken Pie is the ultimate comfort food, perfect for chilly evenings or family dinners. It features tender chunks of chicken simmered with aromatic marjoram and pepper, nestled in a rich, creamy sauce with carrots, celery, onions, and lima beans. The filling is encased in a flaky, golden crust that adds a delightful crunch to every bite. While the ingredients list might seem extensive, the process is straightforward, resulting in a warm, satisfying meal that feels like a hug in a bowl. Serve it alongside a simple green salad for a complete, home-style feast that everyone will love.
Deep-Dish Chicken Pie
Description
This hearty Deep-Dish Chicken Pie is the ultimate comfort food, perfect for chilly evenings or family dinners. It features tender chunks of chicken simmered with aromatic marjoram and pepper, nestled in a rich, creamy sauce with carrots, celery, onions, and lima beans. The filling is encased in a flaky, golden crust that adds a delightful crunch to every bite. While the ingredients list might seem extensive, the process is straightforward, resulting in a warm, satisfying meal that feels like a hug in a bowl. Serve it alongside a simple green salad for a complete, home-style feast that everyone will love.Ingredients
Directions
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Preheat your oven to 400&# 194;°F (200ðC).
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In a large Dutch oven, combine the cut-up chicken, pepper, marjoram, 4 cups of water, and 2 teaspoons of salt.
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Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 35 minutes or until the chicken is fork-tender.
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Remove the chicken from the pot and set aside to cool slightly. Strain the broth and reserve 2 cups of the liquid.
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While the chicken cooks, prepare the crust by mixing flour, salt, and shortening until crumbly, then adding ice water until the dough comes together. Roll out half the dough and line a deep-dish pie pan.
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In a separate saucepan, melt the remaining shortening over medium heat. Add sliced carrots, celery, and onions, cooking until softened, about 5-7 minutes.
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Stir in flour to coat the vegetables, then gradually whisk in the reserved chicken broth and half-and-half. Simmer until the sauce thickens, about 5 minutes.
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Fold in the frozen lima beans, sliced mushrooms, and shredded or chopped cooked chicken into the creamy sauce.
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Pour the filling into the prepared crust-lined pie pan.
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Cover with the remaining rolled-out dough, crimp the edges to seal, and cut a few slits in the top for ventilation.
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Brush the top crust with beaten egg yolk for a golden finish.
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Bake for 35-40 minutes until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 20080.9kcal
- % Daily Value *
- Total Fat 2270.3g3493%
- Saturated Fat 340.5g1703%
- Cholesterol 0.0mg0%
- Sodium 0.9mg1%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 1.3g6%
- Sugars 0.1g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
