Deep Dish Chicken Pot Pie

By tschnet1

Ingredients

• 1 pastry topper
• 1 large onion
• 1 cup sliced fresh mushrooms
• 1 1/2 celery stalks, sliced
• 1/2 cup red sweet pepper, chopped
• 2 tbsp butter
• 1/3 cup all purpose flour
• 1 tsp poultry seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cup chicken broth
• 1 cup milk
• 2 1/2 cups cooked chicken
• 1 cup carrots, sliced
• 1 cup peas
• 1 egg, beaten

Preparation

Step 1

In a large saucepan cook mushrooms, celery, carrots and sweet pepper in hot butter over medium heat for 4-5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt and pepper. Add broth and milk at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into 2-qt 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 shapes on top and brush again with egg.

Bake uncovered in a 400º oven for 30-35 minutes or until crust is golden brown. Let sit for 20 minutes before serving.