Deep-Dish Chicken Pot Pie

By lynnieb93

It's hard to go wrong with this crowd pleaser -- it's as delicious as the dish grandma used to make. Here, buttery pastry tops a creamy blend of veggies, mushrooms, butter, and chicken.

Ingredients

• * 1 recipe 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

Details

Servings 8
Preparation time 50mins
Cooking time 80mins

Preparation

Step 1

1. Prepare Pastry Topper; set aside.

2. 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.

3. 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.

4. 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. Makes 6 servings.

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.