Recipe

Deep-dish Chicken Pot Pie Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 7 months ago Buttery pastry tops casseroles with a creamy blend of veggies, mushrooms, butter, and chicken. Prep:50m Cook:30m Servings:6	Watson2167
	leek mushrooms celery sweetpepper seasoning cream chicken peas carrots egg

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Ingredients

1 pastry topper

1 cup chopped leek (3 medium) or onion (1 large)

1 cup sliced fresh mushrooms

3/4 cup sliced celery (1-1/2 stalks)

1/2 cup chopped red sweet pepper (1 small)

2 tablespoons butter or margarine

1/3 cup all-purpose flour

1 teaspoon poultry seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

1-1/2 cups chicken broth

1 cup half-and-half, light cream, or milk

2-1/2 cups chopped, cooked chicken

1 cup loose-pack frozen peas or frozen peas and carrots

1 egg, beaten

Directions

Prepare Pastry Topper; set aside.

In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.

Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.

Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving.

Pastry Topper: In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl.

Sprinkle an additional 3 to 4 tablespoons cold water over remaining flour mixture, 1 tablespoon at a time, tossing with a fork until all dough is moistened. Form into a ball.

On a lightly floured surface, roll dough into a 13x9-inch rectangle. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry.

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