Deep Dish Chicken Pot Pie

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
2/3 cup	131g / 4.6oz	Butter or margarine
1/4 cup	59ml	Cold water
1 1/2 cups	93g / 3.3oz	Chicken - cooked and cubed
2 cups	474ml	Fresh or frozen peas
1/4 cup	15g / 0.5oz	Onion - finely chopped
3 cups	330g / 11oz	Carrots - sliced 1/4" thick (medium)
2 cups	474ml	Potatoes - peeled and cubed (medium)
3 tablespoons	45ml	Butter or margarine
3 tablespoons	45ml	All-purpose flour
1 cup	237ml	Half-and-half
1/2 cup	118ml	Chicken broth
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Milk Heat oven to 375 deg. In large bowl stir together 2 c. flour and 1/4 tsp. salt. Cut in 2/3 c. butter until crumbly; with fork mix in water. Divide dough into 2/3 and 1/3 portions. Set aside 1/3 dough. Roll 2/3 dough into 14" circle 1/8" thick. Gently fit into 3-qt. deep dish casserole; set aside.

In large bowl combine all filling ingredients; set aside. In 2-qt. saucepan melt 3 tbsp. butter; stir in 3 tbsp. flour. Cook over med. high heat, stirring occasionally until hot and bubbly (3 to 4 minutes). whisk in half-and-half, chicken broth, 1/2 tsp. salt and pepper. Continue cooking, stirring occasionally, until sauce thickens (3 to 5 minutes). Stir hot sauce into filling; spoon into prepared pie crust.

Roll reserved 1/3 dough into 10" circle 1/8" thick. Place on top of pie. Flute edges to seal. Makes 3 small slits in top crust; lightly brush top crust with milk. Bake for 50 to 60 minutes or until golden brown. >>> Tip:12x8" baking pan can be used for 3-qt. casserole. Roll 2/3 dough into 18x14" rectangle. Roll reserved 1/3 dough into 13x9" rectangle.

This recipe makes 4 to 6 servings.

Source:
T ALEXANDER

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