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How to Make Those Deep Dish Pies (Use this Recipe)

Updated on November 8, 2012

The Deep Dish Pie

 

There used to be a very French Patisserie in downtown Johannesburg, which ran for many years. It was a firm, favourite venue for a lot of company's social clubs, advance booking was essential, we at our company used to go there at least once a year and that was how I got to know about them.

There menu was extensive and you guessed it pies of all descriptions and all excellent culinary master pieces

Amongst their most renowned pies was, Duck and Cherry, Steak And Kidneys, Chicken Mushroom, Guinness Beef Pie, Lamb Pie, Pork and Port. The list goes on, and as the saying goes, 'All to Die For'.

The magic of a deep dish pie.

This is a pie that comes to your table setting in its own dish, it is crammed fill of the desired filling with its accomapanying juices within the bowl and is covered by a lid of pastry, this was about a half an inch thick, golden brown and very tasty, not your usual heartburn delight.

This is a quick pie with very little hassle, an ideal lunch for an individual and could be stretched for two, if you so desire, only use a larger bowl.

The pie that I made for lunch on Tuesday was, so that I could use up a lone chicken breast, and needed to feed two of us, so a nice pie was called for.

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Deep Dish Pie - In The Making

Click thumbnail to view full-size
Potato and Chicken Sliced and CubedOnions and herbs Getting BrownedPotato and Chicken being CookedFresh Garden Peas, Shelled and ready for the PotAll Ingredients Now in the Pot and Water is Added for SaucePastry Raw MaterialPastry dough being rolled out, folded in half and rolled out againSizing the lid and sealing in the GoodnessThe complete Pie, for the Culinary or Gastronome
Potato and Chicken Sliced and Cubed
Potato and Chicken Sliced and Cubed
Onions and herbs Getting Browned
Onions and herbs Getting Browned
Potato and Chicken being Cooked
Potato and Chicken being Cooked
Fresh Garden Peas, Shelled and ready for the Pot
Fresh Garden Peas, Shelled and ready for the Pot
All Ingredients Now in the Pot and Water is Added for Sauce
All Ingredients Now in the Pot and Water is Added for Sauce
Pastry Raw Material
Pastry Raw Material
Pastry dough being rolled out, folded in half and rolled out again
Pastry dough being rolled out, folded in half and rolled out again
Sizing the lid and sealing in the Goodness
Sizing the lid and sealing in the Goodness
The complete Pie, for the Culinary or Gastronome
The complete Pie, for the Culinary or Gastronome

Here It Is - The Pie

Not any too far off from the high standards set, but a great pie never the less.

So here is my Chicken Potato and Onion Deep Dish Pie

Ingredients

  • 1 chicken breast (cooked or raw)
  • 1 large potato
  • ¼ of an onion
  • a small pack of fresh garden peas in shells
  • a half a large carrot
  • salt and pepper to taste
  • 2 teaspoons fresh Herbs
  • oil for frying
  • Pastry
  • ½ cup of flour
  • ¼ cup of butter
  • ¼ cup ice cold water
  • 1 pinch salt
  • 1 fresh lemon
  • 1 egg for brushing

Method

Cube the chicken breast into small pieces.

Dice the onions into tiny cubes

Peal and slice the potato into thin slices

Shell the peas

Peel the carrot and cut into thin rings

Bring a pot with a little oil to fry the onions herbs until golden brown

If you are using fresh chicken

Add the chicken pieces into the mix and cook until tender

Add the potatoes, peas and carrots

Add a little water and cook till the potatoes and carrots are done

Keep the mixture moist but not too runny

If using left over chicken

Cook the potatoes, peas and carrots with a bit of water with the onions

When the potatoes and carrots are cooked

Add the chopped chicken pieces

Set aside and let the mixture cool down

Making The Pastry

Take the flower and place it in a mixing bowl

Add the cubed butter to the flour

Add a pinch of salt

Break up the butter into tiny bits coating it with the flower, keep working the butter and flour with your finger tips until they resemble fine breadcrumbs.

Add the tiniest bit of water and mix it into the dough, work the dough adding small quantities until it is a nice firm dough which has stopped sticking to your fingers.

Add a light squeeze of fresh lemon juice and give it a final kneading.

Place on a floured surface and roll the dough out so that it is sufficiently large enough to cover the Pyrex or ovenproof dish that you are making the pie in.

Fold over in half, give the pastry a turn and roll out again, the finished Pastry should be about a quaerter to a half inch thick.

Preheat the oven to 220 degrees Celsius

Place the cooled down pie mix into the dish

Cover the mixture with the pastry dough

Take a fork and give the topping a couple of jabs with the fork to allow air to escape.

Mix the egg and brush the top of pastry.

Place in the oven and cook for ten minutes, reduce the temperature to 200Degree Celsius, and cook for a furher twenty minutes or until the pastry is an even golden brown.

Serve with a fresh garden salad or some homemade chips.

Comments

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    • Just_Rodney profile image
      Author

      Rodney Fagan 8 years ago from Johannesberg South Africa, The Gold Mine City

      G-Ma Turkey does work well, try it with a braised duck as well. Thanks for your comments, always appreciated

    • G-Ma Johnson profile image

      Merle Ann Johnson 9 years ago from NW in the land of the Free

      smells sooo good  hee hee..Love deep dish dinners especially the chicken..which sometimes I use turkey in...Thanks for wetting my appetite yet again...:o) G-Ma  hugs

    • Just_Rodney profile image
      Author

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Sixtyorso, thanks for pointing it out, I had a very graphic photo in the slideshow, but the words slipped through. Corrected now, the peas slip in with the carrots and potato.

      Thanks for the comment.

    • sixtyorso profile image

      Clive Fagan 9 years ago from South Africa

      Yummy I will bookmark this one. What happens with the peas?

    • Just_Rodney profile image
      Author

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Always a favourite Bob, I like the duck and cherry, maybe I willl try it out soon for the hubs.

    • Bob Ewing profile image

      Bob Ewing 9 years ago from New Brunswick

      Deep dish pies, yum, I used to love my mom's steak and kidney pie.