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Deep-Dish Chicken Potpie

Total Time

Prep: 25 min. Bake: 1 hour

Makes

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
Deep-Dish Chicken Potpie Recipe photo by Taste of Home

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.

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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