Name: Home-Style Chicken Potpie
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 3/4 cup cold butter, cubed -; 2 cups all-purpose flour -; 1 cup 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 or 1/2 teaspoon dried thyme -; 1 large egg, lightly beaten -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Home-Style Chicken Potpie

1. 3/4 cup cold butter, cubed -

2. 2 cups all-purpose flour -

3. 1 cup shredded cheddar cheese -

4. 1/4 cup cold water -

5. Filling: -

6. 2-1/2 cups halved baby carrots -

7. 3 celery ribs, sliced -

8. 6 tablespoons butter, cubed -

9. 7 tablespoons all-purpose flour -

10. 1 teaspoon salt -

11. 1/4 teaspoon coarsely ground pepper -

12. 2-1/2 cups chicken broth -

13. 1 cup heavy whipping cream -

14. 4 cups cubed cooked chicken -

15. 1 cup frozen pearl onions, thawed -

16. 1 cup frozen peas, thawed -

17. 3 tablespoons minced chives -

18. 3 tablespoons minced fresh parsley -

19. 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme -

20. 1 large egg, lightly beaten -

How to cook deliciously - Home-Style Chicken Potpie

1. Stage

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.

2. Stage

In a large saucepan, cook carrots and celery in a small amount of water until crisp-tender; drain and set aside.

3. Stage

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 13x9-in. baking dish.

4. Stage

On a floured surface, roll out dough to fit top of dish; cut out 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.