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Deep-Dish Chicken Potpie Recipe

Deep-Dish Chicken Potpie Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 1 hour YIELD:6 servings

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

  • 1. 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.
  • 2. 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 pastry.
  • 3. 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.
  • 4. 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.
  • 5. Bake at 350° for 1 hour or until vegetables are tender. Yield: 6 servings.

Nutritional 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.

Reviews for Deep-Dish Chicken Potpie

Sort By :
MY REVIEW
Reviewed Jan. 14, 2016

"I have made this recipe many times since it first appeared in the October/November 1997 Country magazine. A family favorite! I do modify in that I use a 9x13 pan, and instead of lining the dish with crust just put all of it on top. I also replace half-and-half cream with milk. The dried thyme is what sends this over the top with flavor."

MY REVIEW
Reviewed Mar. 18, 2014

"Super easy to make."

MY REVIEW
Reviewed Oct. 14, 2010

"This recipe was delicious. I was having company, so I doubled it and added 2 cups frozen corn and put in a 9x13 dish. They all raved about how tasty it was."

MY REVIEW
Reviewed Oct. 9, 2010

"Excellent. Filling, and satisfying for a family meal. I would love to try the chicken and dumpling recipe that the sumitter says was her grandma's number one meal."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.