Lunch: Home-Style Chicken Potpie Recipe

Ingredients

3/4 cup cold butter, cubed
2 cups all-purpose flour
1 cup (4 ounces) shredded cheddar cheese
1/4 cup cold water

Instructions

In a large bowl, cut butter into flour until crumbly. Stir in cheese. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
In a large saucepan, cook carrots and celery in a small amount of water until crisp-tender; drain and set aside.
In another saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually whisk in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrot mixture, chicken, onions, peas, chives, parsley and thyme; heat through. Transfer to a greased 13-in. x 9-in. baking dish.
On a floured surface, roll out dough to fit top of dish; cut out vents. Place dough over filling; trim and flute edges. Brush with egg. Bake at 400 ° for 25-30 minutes or until bubbly and crust is golden brown. Let stand for 10 minutes before serving.

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