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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I remember Sunday dinners at my grandma's farm. Chicken potpie was probably second in popularity only to chicken and dumplings. I like to collect heritage recipes from my area and hope to compile them someday into a cookbook. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2/3 cup cold butter, cubed |
6 to 8 tablespoons cold water |
filling: |
3 tablespoons butter |
3 tablespoons king arthur unbleached 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 |
1 teaspoon milk |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Bake at 350° for 1 hour or until vegetables are tender. Yield: 6 servings.
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