Deep-dish Chicken Pot Pie
From watson2167 16 years agoIngredients
- 1 pastry topper shopping list
- 1 cup chopped leek (3 medium) or onion (1 large) shopping list
- 1 cup sliced fresh mushrooms shopping list
- 3/4 cup sliced celery (1-1/2 stalks) shopping list
- 1/2 cup chopped red sweet pepper (1 small) shopping list
- 2 tablespoons butter or margarine shopping list
- 1/3 cup all-purpose flour shopping list
- 1 teaspoon poultry seasoning shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 1-1/2 cups chicken broth shopping list
- 1 cup half-and-half, light cream, or milk shopping list
- 2-1/2 cups chopped, cooked chicken shopping list
- 1 cup loose-pack frozen peas or frozen peas and carrots shopping list
- 1 egg, beaten shopping list
How to make it
- 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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