Name: Chicken Deep Dish Potpie
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 2 cups all-purpose flour -; 1/4 teaspoon salt -; 2/3 cup cold butter, cubed -; 1/4 cup cold water -; Filling: -; 2-1/2 cups cubed cooked chicken -; 2 cups fresh or frozen peas -; 2 medium potatoes, peeled and cubed -; 3 medium carrots, thinly sliced -; 2 celery ribs, finely chopped -; 1/4 cup finely chopped onion -; 3 tablespoons butter -; 3 tablespoons all-purpose flour -; 1 to 2 tablespoons chicken bouillon granules -; 1-1/2 teaspoons dried tarragon -; Pepper to taste -; 1 cup milk -; 1/2 cup chicken broth -; Additional milk -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Deep Dish Potpie

1. 2 cups all-purpose flour -

2. 1/4 teaspoon salt -

3. 2/3 cup cold butter, cubed -

4. 1/4 cup cold water -

5. Filling: -

6. 2-1/2 cups cubed cooked chicken -

7. 2 cups fresh or frozen peas -

8. 2 medium potatoes, peeled and cubed -

9. 3 medium carrots, thinly sliced -

10. 2 celery ribs, finely chopped -

11. 1/4 cup finely chopped onion -

12. 3 tablespoons butter -

13. 3 tablespoons all-purpose flour -

14. 1 to 2 tablespoons chicken bouillon granules -

15. 1-1/2 teaspoons dried tarragon -

16. Pepper to taste -

17. 1 cup milk -

18. 1/2 cup chicken broth -

19. Additional milk -

How to cook deliciously - Chicken Deep Dish Potpie

1. Stage

In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside.

2. Stage

For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, bouillon, tarragon and pepper until smooth. gradually stir in the milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into chicken mixture; spoon into crust.

3. Stage

Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry.

4. Stage

Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly.