Recipe for Deep Dish Chicken Pot Pie

Deep Dish Chicken Pot Pie

Ingredients

Crust:
.....2 cups all purpose flour
.....1/4 teaspoon salt
.....2/3 cup butter
.....1/4 cup cold water

Filling:
.....2 1/2 cups cooked, cubed 1 inch chicken
.....2 cups fresh or frozen peas
.....1/4 cup finely chopped onion
.....3 medium sliced 1 inch carrots
.....2 medium potatoes, peeled, cubed 1 inch

Sauce:
.....3 tablespoons butter
.....3 tablespoons all purpose flour
.....1 cup half and half
.....1/2 cup chicken broth
.....1/2 teaspoon salt
.....1/4 teaspoon pepper
.....Milk

Preparation

Heat oven to 375 degrees. In large bowl stir together 2 cups flour and 1/4 teaspoon salt. Cut in 2/3 cup 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 inch circle, 1/8 inch thick. Gently fit into 3 quart deep dish casserole; 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 over medium high heat, stirring occasionally, until hot and bubbly (3 to 4 miunutes). Whisk in half and half, chicken broth, 1/2 teaspoon salt and pepper. Continue cooking, stirring occasionally, until sauce thickens (3 to 5 minutes). Stir hot sauce into filling; spoon into prepared pie crust. Roll reserved 1/3 dough into 10 inch circle, 1/8 inch thick. Place on top of pie. Flute edges to seal. Make 3 small slits in top crust; lightly brush top crust with milk.

Bake for 50 to 60 minutes or until golden brown.

Yield: 4 to 6 servings