Homemade Chicken and Vegetable Deep Dish Pot Pie

Instructions

1. 1

   Make the flaky pastry crust by combining the flour and salt in a large bowl, then cutting in the cold butter until the mixture is crumbly. Gradually add the cold water, tossing with a fork until a dough ball forms. Set aside a third of the dough for the top crust.

2. 2

   Roll out the remaining dough and transfer it to a 2-1/2-quart baking dish, trimming the edges. In a large bowl, combine the cooked chicken, peas, potatoes, carrots, celery, and onion for the filling.

3. 3

   In a large saucepan, melt the butter, then whisk in the flour, bouillon, tarragon, and pepper until smooth. Gradually stir in the milk and broth, bringing the mixture to a boil and cooking for 2 minutes until thickened. Stir the sauce into the chicken and vegetable mixture, then spoon it into the prepared crust.

4. 4

   Roll out the reserved dough for the top crust, making cutouts if desired. Place the top crust over the filling, trimming and sealing the edges. Brush the top with additional milk.

5. 5

   Bake the pot pie at 375°F for 50-60 minutes, until the crust is golden brown and the filling is bubbly.