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Wednesday, November 2, 2011

Yummy Deep Dish Chicken Pot Pie

I will venture to say this may be one of the best chicken pot pies you've ever had!  Well, maybe not compared to one with a made-from-scratch crust, chicken stewed all day long, and fresh veggies, but if you want a tasty, delicious, hearty meal in a hurry this is the recipe for you!  My kids eat this one up, too, and most times it's a one-dish meal...I never can quite figure out what to serve with it.  It already has the meat, bread, veggies...what more could you want?

This recipe was originally from a Kraft magazine that I received several years ago.  Here is the original recipe.  I've made a few adaptions.  I usually have the ingredients on hand so this is a good go-to if you're in a pinch for dinner, and I like to double the recipe and freeze one for later.  If I do freeze one, I leave the top crust off of the second one until it is thawed and I am ready to bake it.

Here's my version:

Deep Dish Chicken Pot Pie

1 lb. cooked, cubed chicken
1/2 c. Italian dressing
4 oz. cream cheese (cubed)
2 T. flour
1/8 t. pepper
1/4 t. salt
1 c. chicken broth (I just reserve the liquid that I boiled the chicken in.)
1 10 oz. pkg. frozen mixed vegetables, thawed
1 deep dish frozen pie crust
1 refrigerated pie crust

Preheat oven to 375 degrees.  Cook chicken and dressing in large skillet for about 2 minutes.  Add cream cheese; cook and stir until melted.  Add flour, mix well.  Add broth, salt, pepper, and vegetables; simmer 5 minutes.  Pour into slightly thawed deep dish pie crust.  Arrange refrigerated pie crust over the top, trimming off excess.  Seal edges of top and bottom crust by pinching together and cut 4 slits in top crust.  Bake approximately 30 minutes or until crust is golden brown.

The original recipe just calls for a top crust, but we like extra crust so I add one on the bottom as well.  The best part about adding extra crust is that you get to make this!

Extra pie crust spread with melted butter and sprinkled with cinnamon and sugar, and then baked for about 10-15 minutes.  Built in dessert!

I hope you like it if you try it!  Let me know what you think.   

A couple of other things...

-Thank you to Beth at Home Stories A to Z for featuring my painted ceiling fans.  You can see that feature here and the fan post here.

-The striped wall is almost done and I can't wait to show you!  Coming soon...

Would you like to comment?

  1. Yum! That looks delish & easy, my favorite! That pie crust treat has my name all over it, I always make them!

  2. Wow that looks delicious! I would love for you to come link up at

  3. wow! this looks yummmm!
    so trying this soon!


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