Mile-high Chicken Pot­pie

Taste of Home - - RECIPE INDEX -

Clas­sic chicken pot­pie gets ex­tra homey loaded with creamy fill­ing and baked su­per tall in a spring­form pan. It’s im­pres­sive and per­fect for Sun­day din­ners. —Shan­non Roum,

Taste of Home Food Stylist

Prep: 40 min. + chill­ing Bake: 50 min. + stand­ing Makes: 6 serv­ings

1 large egg, sep­a­rated

4 to 6 Tbsp. cold water, di­vided 2 cups all-pur­pose flour 1/4 tsp. salt ²/3 cup cold but­ter, cubed

FILL­ING 3 Tbsp. but­ter 2 medium pota­toes, peeled and cut into 1/2-in. cubes 4 medium car­rots, thinly sliced 2 cel­ery ribs, finely chopped

1/4 cup finely chopped onion 3 Tbsp. all-pur­pose flour 2 Tbsp. chicken bouil­lon

gran­ules

11/2 tsp. dried tar­ragon

1/2 tsp. coarsely ground pep­per 11/2 cups half-and-half cream

21/2 cups cubed cooked chicken 11/2 cups fresh or frozen peas

1/2 to 1 tsp. cel­ery seed

1. In a small bowl, beat egg yolk with 2 Tbsp. water. In a large bowl, com­bine flour and salt; cut in but­ter un­til crumbly. Grad­u­ally add yolk mix­ture, toss­ing with a fork; add ad­di­tional water 1 Tbsp. at a time, as needed, un­til dough forms a ball. Di­vide dough into two por­tions, one with three-quar­ters of the dough and one with the re­main­der. Shape each into a disk; cover and re­frig­er­ate 1 hour or overnight.

2. For fill­ing, in a Dutch oven, melt but­ter. Saute the pota­toes, car­rots, cel­ery and onion un­til crisp-ten­der, 5-7 min­utes. Stir in the flour, bouil­lon, tar­ragon and pep­per. Grad­u­ally stir in the cream. Bring to a boil; cook and stir un­til thick­ened, about 2 min­utes. Stir in chicken and peas and set aside; al­low to cool com­pletely.

3. On a lightly floured sur­face, roll out the larger por­tion of dough to fit the bot­tom and up the sides of an un­greased 8-in. spring­form pan. Add cooled fill­ing. Roll the re­main­ing dough to fit over the top; place over fill­ing. Trim, seal and flute edge; cut slits in top. Chill for at least 1 hour or up to 8 hours.

4. Pre­heat oven to 400°. Lightly beat egg white with 1 tsp. water. Brush over the top crust; sprin­kle with cel­ery seed. Place pie on a rimmed bak­ing tray.

5. Bake un­til crust is golden brown and fill­ing is bub­bly, 50-55 min­utes. Cool on a wire rack for at least 30 min­utes be­fore serv­ing.

1 piece: 700 cal., 38g fat (22g sat. fat), 183mg chol., 1282mg sod., 58g carb. (8g sug­ars, 6g fiber), 29g pro.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.