Home-Style Chicken Potpie Recipe

Ingredients

• 3/4 cup cold butter
• 2 cups all-purpose flour
• 1 cup (4 ounces) shredded cheddar cheese
• 1/4 cup cold water
• FILLING:
• 2-1/2 cups halved baby carrots
• 3 celery ribs, sliced
• 6 tablespoons butter, cubed
• 7 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 2-1/2 cups chicken broth
• 1 cup heavy whipping cream
• 4 cups cubed cooked chicken
• 1 cup frozen pearl onions, thawed
• 1 cup frozen peas, thawed
• 3 tablespoons minced chives
• 3 tablespoons minced fresh parsley
• 2 teaspoons minced fresh thyme
• 1 egg, lightly beaten

Directions

• In a large bowl, cut butter into flour until crumbly. Stir in cheese. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
• In a large saucepan, cook carrots and celery in a small amount of water until crisp-tender; drain and set aside.
• In another saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually whisk in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrot mixture, chicken, onions, peas, chives, parsley and thyme; heat through. Transfer to a greased 13-in. x 9-in. baking dish.
• On a floured surface, roll out dough to fit top of dish; cutout vents. Place dough over filling; trim and flute edges. Brush with egg. Bake at 400° for 25-30 minutes or until bubbly and crust is golden brown. Let stand for 10 minutes before serving. Yield: 10-12 servings.

Home-Style Chicken Potpie published in Casserole Cookbook , p176