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Deep-Dish Chicken Potpie

I adapted this recipe from a cookbook that I have had for many years. It's an excellent way to use up leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. Sometimes I make small individual pies and freeze them to have on hand. —Bonnie Jean Lintick, Kathryn, Alberta

6 ServingsPrep: 25 min. Bake: 50 min.

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold butter, cubed
1/4 cup cold water
FILLING:
2-1/2 cups cubed cooked chicken
2 cups fresh or frozen peas
2 medium potatoes, peeled and cubed
3 medium carrots, thinly sliced
2 celery ribs, finely chopped
1/4 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1 to 2 tablespoons chicken bouillon granules
1-1/2 teaspoons dried tarragon
Pepper to taste
1 cup milk
1/2 cup chicken broth
Additional milk

Directions

In a large bowl, combine flour and salt; cut in butter until crumbly.
Gradually add water, tossing with a fork until dough forms a ball.
Set aside a third of the dough. Roll out remaining dough to fit a
2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even

2 of 2

Deep-Dish Chicken Potpie (continued)

Directions (continued)

with edge; set aside.
For filling, in a large bowl, combine the chicken, peas, potatoes,
carrots, celery and onion; set aside. In a large saucepan, melt
butter. Stir in flour, bouillon, tarragon and pepper until smooth.
gradually stir in the milk and broth. Bring to a boil; cook and stir
for 2 minutes or until thickened. Stir into chicken mixture; spoon
into crust.
Roll out reserved dough to fit top of pie. Make cutouts in pastry.
Place over filling; trim, seal and flute edges. Brush additional
milk over pastry.
Bake at 375° for 50-60 minutes or until crust is golden brown and
filling is bubbly. Yield: 6 servings.

Nutrition Facts: 1 serving (1 piece) equals 634 calories, 32 g fat (18 g saturated fat), 128 mg cholesterol, 957 mg sodium, 58 g carbohydrate, 6 g fiber, 28 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.