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Deep-Dish Chicken Potpie

I remember Sunday dinners at my grandma's farm. Chicken potpie was probably second in popularity only to chicken and dumplings. I like to collect heritage recipes from my area and hope to compile them someday into a cookbook.

6 ServingsPrep: 25 min. Bake: 1 hour

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold butter, cubed
6 to 8 tablespoons cold water
FILLING:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup half-and-half cream
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2-1/2 cups cubed cooked chicken
2 cups fresh or frozen peas
2 medium potatoes, cut into 1/2-inch cubes
3 medium carrots, thinly sliced
1/4 cup chopped onion
1 teaspoon milk

Directions

In a large bowl, combine flour and salt; cut in butter until mixture
resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring
with a fork until a ball forms.
Divide pastry into thirds. On a floured surface, roll two-thirds of
the pastry to fit an ungreased 2-qt. baking dish; line dish with

2 of 2

Deep-Dish Chicken Potpie (continued)

Directions (continued)

pastry.
For filling, melt butter in a large saucepan; stir in flour until
smooth. Add the cream, broth, salt, thyme and pepper. Bring to a
boil; boil for 2 minutes, stirring constantly.
Stir in the chicken, peas, potatoes, carrots and onion. Pour into
prepared dish. Roll out remaining pastry to fit top of dish. Place
over filling; seal edges. Cut slits in top; brush with milk.
Bake at 350° for 1 hour or until vegetables are tender. Yield: 6
servings.

Nutrition Facts: 1 serving (1 each) equals 672 calories, 35 g fat (20 g saturated fat), 142 mg cholesterol, 823 mg sodium, 60 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.