Chicken Deep Dish Potpie

18 ingredients
4 steps

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup cold butter, cubed
  • 1/4 cup cold water
  • 2-1/2 cups cubed cooked chicken
  • 2 cups fresh or frozen peas
  • 2 medium potatoes, peeled and cubed
  • 3 medium carrots, thinly sliced
  • 2 celery ribs, finely chopped
  • 1/4 cup finely chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 to 2 tablespoons chicken bouillon granules
  • 1-1/2 teaspoons dried tarragon
  • Pepper to taste
  • 1 cup milk
  • 1/2 cup chicken broth
  • Additional milk

Directions

  1. 1
    In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside.
  2. 2
    For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, bouillon, tarragon and pepper until smooth. gradually stir in the milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into chicken mixture; spoon into crust.
  3. 3
    Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry.
  4. 4
    Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly.

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