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 -

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.