Deep-Dish Chicken Pot Pie

Pot pies are the perfect way to use leftover chicken.

Makes 6 servings

Preparation time: 45 min
Baking time: 1 hrs

Ingredients:

• 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 chicken soup
  • 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

Directions:

Preheat oven to 375°F.

1. In a large bowl, combine flour and salt
2. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
3. Mix in enough cold water with fork until flour is moistened.
4. Divide dough in half. Shape each half into a ball; flatten slightly.
5. Wrap 1 ball in plastic food wrap and refrigerate.
6. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters.
7. Place dough into ungreased 9 1/2-inch (deep-dish) pie pan.
8. Unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
9. In a large bowl, combine milk and soup and mix well.
10. Add cheese, vegetables, and thyme. Spoon filling into prepared pie crust.
11. Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle.
12. Cut 3-inch “X” in center of pastry; cut each pastry triangle in half again.
13. Gently fold dough into quarters. Place dough over filling; unfold.
14. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.
15. In a small bowl, combine egg and 1 teaspoon water and lightly brush crust with egg mixture.
16. Bake for 60 to 70 minutes or until golden brown.
17. Let stand 10 minutes before serving.

*Substitute 1/2 teaspoon dried thyme leaves.