Title: Deep Dish Chicken Pot Pie
Categories: Chicken, Leftovers, Savory pies
Yield: 4 Servings

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

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: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.

This recipe makes 4 to 6 servings.

Source: T ALEXANDER

CCHC94C@prodigy.com
Posted to MC-Recipe Digest by Bill Spalding on Feb
21, 1998