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Deep-Dish Chicken Potpie Recipe

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This recipe for Deep-Dish Chicken Potpie, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, November 22, 2008


2 c. flour
1/2 t. salt
2/3 c. cold butter or margarine
6-8 tbsp cold water

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

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 350 for 1 hour or until vegetables are tender.




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