deep dish chicken pot pie
(1 rating)
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mouth watering good. from my old land o lakes country recipes book.
(1 rating)
yield
4 - 6
prep time
30 Min
cook time
1 Hr
Ingredients For deep dish chicken pot pie
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2 call purpose flour
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1/4 tspsalt
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2/3 cbutter or margarine
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1/4 ccold water
- FILLING
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2 1/2 ccooked, cubed chicken
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2 cfrozen peas
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1/4 cfinely chopped onion
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3 mdsliced carrots
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2 mdpotatoes, peeled, cubed
- SAUCE
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3 Tbspbutter or margarine
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3 Tbspall purpose flour
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1 chalf and half
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1/2 cchicken broth
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1/2 tspsalt
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1/4 tsppepper
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milk
How To Make deep dish chicken pot pie
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1Heat oven to 375 degrees. 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 (or 10" pie pan)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 (3-4 min.). Whisk in half-and-half, chicken broth, 1/2 tsp salt and the pepper. Continue cooking, stirring occasionally, until sauce thickens (3 to 5 min.). 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 crust; lightly brush with milk. Bake for 50 to 60 minutes or until golden brown.
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2TIP: 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. I make it in a pie plate, rolling it as you would for a pie crust, I use a 10" pie dish.
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