Deep-Dish Chicken Potpie
Ingredients
- 2 cups all-purpose flour ⓘ
- 1/2 teaspoon salt ⓘ
- 2/3 cup cold butter, cubed ⓘ
- 6 to 8 tablespoons cold water ⓘ
- 3 tablespoons butter ⓘ
- 3 tablespoons all-purpose flour ⓘ
- 1 cup half-and-half cream ⓘ
- 1/2 cup chicken broth ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon dried thyme ⓘ
- 1/4 teaspoon pepper ⓘ
- 2-1/2 cups cubed cooked chicken ⓘ
- 2 cups fresh or frozen peas ⓘ
- 2 medium potatoes, cut into 1/2-inch cubes ⓘ
- 3 medium carrots, thinly sliced ⓘ
- 1/4 cup chopped onion ⓘ
Instructions
- In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring with a fork until a ball forms.
- Divide pastry into thirds. On a floured surface, roll two-thirds of the pastry to fit an ungreased 2-qt. baking dish; line dish with pastry.
- For filling, melt butter in a large saucepan; stir in flour until smooth. Add the cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly.
- Stir in the chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk.
- Bake at 350° for 1 hour or until vegetables are tender.
Nutrition & Diet Analysis (per serving)
1080
kcal
54% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).