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"The belly rules the mind."--Spanish Proverb

Deep-Dish Chicken Potpie Recipe

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This recipe for Deep-Dish Chicken Potpie is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. flour
1/2 t. salt
2/3 c. cold butter or margarine
6-8 tbsp cold water

Filling:
3 tbsp. butter or margarine
3 tbsp. flour
1 c. half & half cream
1/2 c. chicken broth
1/2 t. salt
1/2 t. dried tyme
1/4 t. pepper
2 1/2 c. cooked chicken, cubed
2 c. fresh or frozen peas
2 med potatoes, cut into 1/2" cubes
3 med carrots, thinly sliced
1/4 c. onion, chopped
1 t. milk
Directions:
Directions:
In a bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tbsp at a time, stirring with a fork until a ball forms. 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. For filling: melt butter in a large saucepan; stir in flour until smooth. Add cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly. Stir in chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll our remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk. Bake at 350º for 1 hour or until vegetables are tender.

 

 

 

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