Deep-Dish Chicken Potpie Recipe

By nurseliz

Ingredients

• FILLING:
• Ingredients
• 2 * 2 cups all-purpose flour
• 1/2 * 1/2 teaspoon salt
• 2/3 * 2/3 cup cold butter, cubed
• 6 to 8 * 6 to 8 tablespoons cold water
• *
• 3 * 3 tablespoons butter
• 3 * 3 tablespoons all-purpose flour
• 1 * 1 cup half-and-half cream
• 1/2 * 1/2 cup Progresso ® Chicken Broth
• 1/2 * 1/2 teaspoon salt
• 1/2 * 1/2 teaspoon dried thyme
• 1/4 * 1/4 teaspoon pepper
• 2-1/2 * 2-1/2 cups cubed cooked chicken
• 2 * 2 cups fresh or frozen peas
• 2 * 2 medium potatoes, cut into 1/2-inch cubes
• 3 * 3 medium carrots, thinly sliced
• 1/4 * 1/4 cup chopped onion
• 1 * 1 teaspoon milk

Details

Servings 6

Preparation

Step 1

Directions

* In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon 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 the cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly.
* Stir in the chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out 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. Yield: 6 servings.


Nutrition Facts: 1 serving (1 each) equals 672 calories, 35 g fat (20 g saturated fat), 142 mg cholesterol, 823 mg sodium, 60 g carbohydrate, 6 g fiber, 28 g protein.