Deep dish chicken pot pie

Yield: 4 Servings

Measure Ingredient
2 cups All-Purpose Flour
¼ teaspoon Salt
⅔ cup Butter Or Margarine
¼ cup Cold Water
1½ cup Chicken; cooked and cubed
2 cups Fresh Or Frozen Peas
¼ cup Onion; finely chopped
3 mediums Carrots; sliced 1/4\" thick
2 mediums Potatoes; peeled and cubed
3 tablespoons Butter Or Margarine
3 tablespoons All-Purpose Flour
1 cup Half-And-Half
½ cup Chicken Broth
½ teaspoon Salt
¼ teaspoon Pepper

Milk Heat oven to 375 deg. In large bowl stir together 2 c. flour and ¼ tsp. salt. Cut in ⅔ c. butter until crumbly; with fork mix in water.

Divide dough into ⅔ and ⅓ portions. Set aside ⅓ dough. Roll ⅔ dough into 14" circle ⅛" thick. Gently fit into 3-qt. deep dish casserole;>> set aside.

In large bowl combine all filling ingredients; set aside. In 2-qt. saucepan melt 3 tbsp. butter; stir in 3 tbsp. flour. Cook over med. high heat, stirring ocassionally until hot and bubbly (3 to 4 min.). whisk in half-and-half, chicken broth, ½ tsp. salt and pepper. Continue cooking, stirring occasionally, until sauce thickens (3 to 5 min.). Stir hot sauce into filling; spoon into prepared pie crust.

Roll reserved ⅓ dough into 10" circle ⅛" thick. Place on top of pie.

Flute edges to seal. Makes 3 small slits in top crust; lightly brush top crust with milk. Bake for 50 to 60 min. or until golden brown. >>> Tip:12x8" baking pan can be used for 3-qt. casserole. Roll ⅔ dough into 18x14" rectangle. Roll reserved ⅓ dough into 13x9" rectangle.

This recipe makes 4 to 6 servings.



Posted to MC-Recipe Digest by Bill Spalding <billspa@...> on Feb 21, 1998

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