Deep-Dish Chicken Potpie Recipe
"I adapted this recipe from a cookbook that I have had for many years. It's an excellent way to use up leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. Sometimes I make small individual pies and freeze them to have on hand. ?Bonnie Jean Lintick, Kathryn, Alberta..."
INGREDIENTS
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2 cups all-purpose flour
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1/4 teaspoon salt
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2/3 cup cold butter, cubed
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1/4 cup cold water
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FILLING:
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2-1/2 cups cubed cooked chicken
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2 cups fresh or frozen peas
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2 medium potatoes, peeled and cubed
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3 medium carrots, thinly sliced
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2 celery ribs, finely chopped
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1/4 cup finely chopped onion
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3 tablespoons butter
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3 tablespoons all-purpose flour
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1 to 2 tablespoons chicken bouillon granules
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1-1/2 teaspoons dried tarragon
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Pepper to taste
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1 cup milk
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1/2 cup chicken broth
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Additional milk
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