I adapted this recipe from a cookbook that I have had for many years. It's an excellent recipe for leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. —Bonnie Jean Lintick, Kathryn, Alberta
Chicken Deep Dish Potpie
Chicken Deep Dish Potpie
Prep Time
25 min
Cook Time
50 min
Yield
6 servings
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
Directions
- 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.
- 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.
- 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.
- Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly.
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