Double Crust aka Deep Dish Chicken Pot Pie

As you can tell, my family ate/eats a lot of chicken. Again I am going to provide the old-fashioned recipe and the update recipe.

Old fashioned recipe:

This is the basic Betty Crocker®/Bisquick® version of the recipe. The original recipe was meant to be something quick and easy. Something housewives or women could put together fast and not have to stand over a hot stove and watch.

• 1 package (16 ounces) frozen mixed vegetables, thawed or 1 can mixed vegetables, drained
• 1 cup cut-up cooked chicken
• 1 can (10 3/4 ounces) condensed cream of chicken, cream of potato or cream of mushroom soup
• 1 cup Original Bisquick® mix
• 1/2 cup milk
• 1 egg

1. Heat oven to 350ºF.
2. Mix everything but Bisquick, milk and egg in greased casserole dish.
3. Mix Bisquick, milk and egg til blended. Pour over casserole.
4. Bake 35-45 minutes or til golden brown.

Alternate:

Instead of using Bisquick®, milk and egg you can top with biscuits or pie crusts.

* If using biscuits, heat ingredients through and then pour into casserole dish. Then top with biscuits (homemade or store bought) and cook until biscuits are golden brown about 15 or 20 minutes.

* If using pie crusts, combine ingredients. Place one pie crust on bottom and then pour in ingredients, top with other pie crust. Crimp together edges. Cut slits for steam. Bake until crusts are golden about 25 – 30 minutes.

My version:

The basis for my chicken pot pie is a creamed chicken and veggies. Of course the key to this recipe (and any recipe really) is mise en place, which means to have everything prepped and ready to go ahead of time. Also, this is just a basis, you can substitute different vegetables (parsnips, leeks or broccoli for example), or eliminate some (take the mushrooms or potatoes out if you don’t want them)

• 4 Tbsp butter
• 1/2 cup all purpose flour
• 2 cups chicken broth or stock
• 1/2 cup half and half or heavy cream
• 1 cup milk
• 3 cups cooked and cubed chicken (store bought rotisserie chicken or mix of breast and thighs)
• 2 Tbsp dry white wine
• 1/2 tsp nutmeg
• lemon juice
• salt and white pepper
• 2 Tbsp butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2-3 carrots, cut into rounds
• 2-3 large baking potatoes, chopped
• 1/2 cup, fresh mushrooms, chopped
• 1/4 celery, diced
• 1 package of frozen peas thawed
• 3 Tbsp fresh parsley, minced
• 1/4 tsp dried thyme, crushed
• 1/4 tsp dried rosemary, crushed
• 2 pie crusts

1. In a saucepan, melt butter over low heat. Combine with flower. Let cook for minute til it is a blond or very light beige. Add in chicken broth off heat and whisk until smooth.
2. Return to heat and whisk in milk and heavy cream. Bring to a simmer.
3. Take off heat and whisk to make sure it is free of lumps.
4. Return to a low heat and in wine. Cook for a minute. Add in chicken and rest of seasonings.
5. While chicken is cooking, sautee vegetables (except peas and parsley) in remaining 2T of butter in a seperate pan, 3-5 minutes. Once done, stir into chicken mixture.
6. Taste for seasoning and add additional seasoning if necessary.
7. Roll out pie crust and transfer to baking dish. Pour in filling. Top with remaining crust. Trim, crimp and seal edges of crusts together. Cut slits for steam.
8. Bake at 400 degrees for 35-40 minutes

Basic Pie Crust aka 3-2-1 Dough:

For the crust you can either make from scratch or use store bought – what I use depends on my mood. It is a very versatile crust and can be used for making pies. It can even be frozen to use later. This is a very basic pie crust recipe.

Directions:

1. Combine flour, salt and sugar and stir until blended. Cut together flour mix and butter. It should be crumbly and resemble small peas. You can use your hands, two forks or a pastry blender if you have it. (I prefer to use my hands.) The pieces should be small and yellowish in color. It can take between 3-5 minutes.
2. Drizzle in ice water 2T (about 1/8 of a cup) at a time. Mix just until dough comes together. Add last tablespoon or two of ice water if necessary. Be careful not to overwork or your dough will be tough.
3. Divide dough into 2 disks. Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes.  When ready, roll out into a square or circle (whichever shape is best to fit you casserole dish).  For an 8-9 inch square dish. I usually roll into a 10-12 inch square for the bottom. And a 9 inch square for the top.

Note: You can also top with biscuits, puff pastry or even phyllo dough.