Deep-Dish Chicken Pot Pie
Pot pies are the perfect way to use
Preparation time: 45 min
Baking time: 1 hrs
- Crust Ingredients:
- 2 - cups all-purpose flour
- 1/4 - teaspoon salt
- 2/3 - cup cold butter, cut into chunks
- 4 to 6 - Tablespoons cold water
- Filling Ingredients
- 1/4 - cup milk
- 1 - can (10 3/4-ounce) condensed cream of
- 2 - cups cubed 1-inch cooked chicken
- 4 - ounces (1 cup) Cheddar Cheese, shredded
- 1 - package (16-ounce) frozen vegetable
combination (broccoli, cauliflower, carrots)
- 1 1/2 - teaspoons fresh thyme leaves*
- 1 - egg, slightly beaten
- 1 - teaspoon water
Preheat oven to 375 - degrees F.
In a large bowl, combine flour and salt
Cut in butter with pastry blender or fork until
mixture resembles coarse crumbs.
Mix in enough cold water with fork until flour is
Divide dough in half. Shape each half into a ball;
Wrap 1 ball in plastic food wrap and refrigerate.
Roll out remaining ball of dough on lightly floured
surface into 12-inch circle. Fold into quarters.
Place dough into ungreased 9 1/2-inch (deep-dish)
Unfold dough, pressing firmly against bottom and
sides. Trim crust to 1/2 inch from edge of pan; set aside.
In a large bowl, combine milk and soup and mix
Add cheese, vegetables, and thyme. Spoon filling
into prepared pie crust.
Roll out refrigerated ball of dough on lightly
floured surface into 12-inch circle.
Cut 3-inch "X" in center of pastry; cut each
pastry triangle in half again.
Gently fold dough into quarters. Place dough over
Trim, seal and crimp or flute edge. Fold back the 8
points of pastry in center to form an open circle.
In a small bowl, combine egg and 1 teaspoon water
and lightly brush crust with egg mixture.
Bake for 60 to 70 minutes or until golden brown.
Let stand 10 minutes before serving.
*Substitute 1/2 teaspoon dried thyme leaves.
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