Mile
High Chicken Potpie Recipe
Ingredients
:
1
large egg, separated
4
to 6 tablespoons cold water, divided
2
cups all-purpose flour
1/4
teaspoon salt
2/3
cup cold butter, cubed
FILLING:
3
tablespoons butter
2
medium potatoes, peeled and cut into 1/2-inch cubes
4
medium carrots, thinly sliced
2
celery ribs, finely chopped
1/4
cup finely chopped onion
3
tablespoons all-purpose flour
2
tablespoons chicken bouillon granules
1-1/2
teaspoons dried tarragon
1/2
teaspoon coarsely ground pepper
1-1/2
cups half-and-half cream
2-1/2
cups cubed cooked chicken
1-1/2
cups fresh peas or frozen peas
1/2
to 1 teaspoon celery seed
In
a small bowl, beat egg yolk with 2 tablespoons 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 tablespoon 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.
For
filling, in a Dutch oven, melt butter. Saute potatoes, carrots, celery and
onion until crisp-tender, 5-7 minutes. Stir in flour, bouillon, tarragon and
pepper. Gradually stir in cream. Bring to a boil; cook and stir until
thickened, about 2 minutes. Stir in chicken and peas; set aside to cool
completely.
On
a lightly floured surface, roll out larger portion of dough to fit bottom and
up the sides of an 8-in. springform pan. Place dough in pan; add cooled
filling. Roll 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.
Lightly
beat egg white with 1 teaspoon water. Brush over the top crust; sprinkle with
celery seed. Place pie on a rimmed baking tray.
Bake
at 400° until crust is golden brown and filling is bubbly, 50-55 minutes. Cool
on a wire rack for at least 30 minutes before serving.