Deep Dish Chicken Pot Pie

I had some left over chicken and carrots that needed to be used so decided to try this recipe. I will say that it is a lot of messing and I had decided I might not make it again. Well, needless to say, every one thought it was so good. The crust was very easy to handle and baked up very flakey. I used frozen peas and the carrots I had on hand and some frozen onion so that cut down on the prep time. I did peel and cube potatoes (russets as that is about all I use). The stock I had on hand, store bought would work fine. I added some Italian seasoning to the chicken mixture before I baked it as I thought it might be a little bland. We ate all of it at one meal so will have to make it again.

Deep Dish Chicken Pot Pie

4 to 6 Servings   1 hour and 30 minutes

Crust

2 cups all purpose flour

¼ teaspoon salt

⅔ cup butter

¼ cup cold water

Filling

2 ½ cups cooked, cubed chicken

2 cups fresh or frozen peas

¼ cup finely chopped onion

2 medium potatoes, peeled, cubed 1”

3 medium carrots sliced 1” 

Sauce

3 Tablespoons butter

 3 Tablespoons all purpose flour

1 cup of half and half

½ cup chicken broth or stock

½ teaspoon salt

¼ teaspoon pepper

Milk to brush on top of crust if desired

Heat oven to 375°F. In large bowl stir together 2 cups flour and ¼ teaspoon salt. Cut in ⅔ cup of butter till crumbly. With fork, mix in cold water. Divide dough into ⅔ and ⅓ portions. Roll the ⅔ portion into 14” circle or 18” x 14” rectangle to fit pan you are using. (3 quart deep dish casserole or 12 x 8 pan); gently fit into the pan you are using; set aside.

In large bowl combine all filling ingredients; set aside. In 2 quart saucepan melt 3 tablespoons butter, stir in 3 tablespoons flour. Cook until hot and bubbly. (3 to 4 minutes). Whisk in half and half, chicken broth, salt and pepper. Continue cooking until sauce thickens. Stir hot sauce into chicken mixture. Pour chicken and sauce into pie crust lined dish. Roll our reserved ⅓ portion of dough. Place onto top of pie and flute edges to seal. Cut slits for the steam. Brush with milk and bake for 50 to 60 minutes.

Land O Lakes Treasury of Country Recipes  Page 118