Deep-Dish Chicken Pot Pie
A chicken pot pie is the perfect meal for a cold day. Plus chicken pot pie recipes are the perfect way to use leftover chicken.
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Ingredients
Crust
2 cups all-purpose flour
1
4 teaspoon salt2 Land O Lakes® Butter, cut into chunks
3 cup cold4 to 6 tablespoons cold water
Filling
1 (10.25-ounce) can condensed cream of chicken soup
1
4 cup milk1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups cubed (1 inch) cooked chicken or turkey
4 ounces (1 cup) shredded Cheddar cheese
2 teaspoons fresh thyme leaves1 large Land O Lakes® Egg, slightly beaten
1 teaspoon water
How to make
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STEP 1
Heat oven to 375°F.
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STEP 2
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
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STEP 3
Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9 1/2-inch (deep-dish) pie pan; unfold dough, pressing firmly against bottom and side. Trim crust to 1/2 inch from edge of pan; set aside.
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STEP 4
Combine soup and milk in bowl; mix well. Add all remaining filling ingredients except egg and 1 teaspoon water. Spoon filling into prepared pie crust.
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STEP 5
Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle. Cut 3-inch “X” in center of pastry; cut each pastry triangle in half again. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.
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STEP 6
Combine egg and 1 teaspoon water in bowl; lightly brush crust with egg mixture. Bake 60-70 minutes or until golden brown. Let stand 10 minutes before serving.
And don't forget to tag us @landolakesktchn.
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