Deep Dish Chicken Pot Pie

The crust of this is really good and flaky. The inside is creamy! This is some good stuff!

2 c. all -purpose flour
1/4 tsp. salt
2/3c butter or margarine
1/4 c. cold water

2 -1/2 c cooked, cubed chicken
2 c fresh or frozen peas
1/4 c finely chopped onion
3 med. slice carrots
2 med. potatoes, peeled, cubed

3 Tbsp butter or margarine
3 Tbsp. all-purpose flour
1 c. half- and- half
1/2 c chicken broth
1/2 tsp. salt
1/4 tsp. pepper

Heat oven to 375 degrees. For the crust, stir together flour and salt. Cut in 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 ” circle 1/8 ” thick. Gently fit into 3 qt deep dish casserole; set aside.

In large bowl combine all filling ingredients; set aside.

In saucepan melt butter, stir in flour. Cook over med high heat, stirring occasionally, until hot and bubbly (3-4 min) Whisk in half- and-half, chicken broth, 1/2 tsp salt and pepper. Continue cooking, stirring occasionally, until sauce thickens (3-5 min). Stir hot sauce into filling; spoon into prepared pie crust. Roll reserved dough into 10″ circle 1/8″ thick. Place on top of pie. Flute edges to seal. Make 3 small slits in top crust; lightly brush top with milk. Bake for 50 to 60 min. or until golden brown.

recipe: Land O Lakes Treasury of Country Recipes

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