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Home-Style Chicken Potpie

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

Printed from tasteofhome.com Nov 19, 2008

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Home-Style Chicken Potpie cont.

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.