Blue-Ribbon Chicken Potpie

Cooking Instructions

Have ready a deep 2-quart soufflé dish or other round casserole about 7 inches across the top and 3 inches deep. Using dish as a guide, trim pastry with kitchen scissors into a circle, leaving a 1-inch border. Discard trimmings. Refrigerate pastry on a large plate or cookie sheet until firm.

In a large saucepan bring broth to a simmer. Add carrots and green beans, cover and cook over medium heat just until tender, about 5 minutes. Drain, reserving vegetables and broth in separate bowls.

Return saucepan to medium heat. Add butter, and when melted, add onion. Cook, stirring occasionally, 3 to 5 minutes until soft. Stir in flour and cook 2 minutes. Gradually whisk in reserved broth, then half-and-half, thyme, salt and pepper. Cook, stirring often, until thick and hot, about 5 minutes. Remove from heat; stir in chicken and cooked vegetables.

Heat oven to 375°F.

Scrape chicken mixture into soufflé dish, cover with foil and bake 30 minutes or until warm throughout. Brush 1 inch border of pastry circle with beaten egg. Invert carefully over hot casserole. Gently press edge of pastry to dish until it sticks, then brush all over with more egg. Cut 2 vents in middle of pastry for steam to escape. Bake 20 to 25 minutes until puffed and browned. Let cool slightly before serving.

Tip: Can be prepared through Step 2, cooled, covered and refrigerated up to 24 hours ahead.