Free Recipe Deep Dish Chicken Pot Pie
Recipe Type: Free Chicken Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Deep Dish Chicken Pot Pie Recipe
2 c All-Purpose Flour
1/4 ts Salt
2/3 c Butter Or Margarine
1/4 c Cold Water
1-1/2 c Chicken; cooked and cubed
2 c Fresh Or Frozen Peas
1/4 c Onion; finely chopped
3 md Carrots; sliced 1/4 thick
2 md Potatoes; peeled and cubed
3 tb Butter Or Margarine
3 tb All-Purpose Flour
1 c Half-And-Half
1/2 c Chicken Broth
1/2 ts Salt
1/4 ts Pepper
Deep Dish Chicken Pot Pie Preparation
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 ocassionally until hot and bubbly (3 to 4 min.). whisk in half-and-half, chicken broth, 1/2 tsp. salt and 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 pie. Flute edges to seal. Makes 3 small slits in top crust; lightly brush top crust with milk. Bake for 50 to 60 min. or until golden brown. >>> Tip:12×8 baking pan can be used for 3-qt. casserole. Roll 2/3 dough into 18×14 rectangle. Roll reserved 1/3 dough into 13×9 rectangle. This recipe makes 4 to 6 servings. Source: T ALEXANDER CCHC94C@prodigy.com Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Feb 21, 1998
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