Deep dish chicken pot pie
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.
Source: T ALEXANDER
CCHC94C@...
Posted to MC-Recipe Digest by Bill Spalding <billspa@...> on Feb 21, 1998