Deep-Dish Chicken Potpie Recipe photo by Taste of Home
Deep-Dish Chicken Potpie
TOTAL TIME: Prep: 25 min. Bake: 1 hour
YIELD: 6 servings.
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. —Dixie Terry, Goreville, Illinois
Ingredients
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2 cups all-purpose flour
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1/2 teaspoon salt
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2/3 cup cold butter, cubed
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6 to 8 tablespoons cold water
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FILLING:
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3 tablespoons butter
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3 tablespoons all-purpose flour
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1 cup half-and-half cream
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1/2 cup chicken broth
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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2-1/2 cups cubed cooked chicken
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2 cups fresh or frozen peas
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2 medium potatoes, cut into 1/2-inch cubes
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3 medium carrots, thinly sliced
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1/4 cup chopped onion
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1 teaspoon 2% milk
Directions
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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.
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2.
Divide dough into thirds. On a floured surface, roll two-thirds of the dough to fit an ungreased 2-qt. baking dish; line dish with dough.
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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.
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4.
Stir in the chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining dough to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk.
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5.
Bake at 350° for 1 hour or until vegetables are tender.
Nutrition Facts
1 each: 672 calories, 35g fat (20g saturated fat), 142mg cholesterol, 823mg sodium, 60g carbohydrate (8g sugars, 6g fiber), 28g protein.
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