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1
Pastry Topper
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1
cup chopped leek (3 medium) or onion (1 large)
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1
cup sliced fresh mushrooms
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3/4
cup sliced celery (1-1/2 stalks)
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1/2
cup chopped red sweet pepper (1 small)
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2
tablespoons butter or margarine
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1/3
cup all-purpose flour
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1
teaspoon poultry seasoning
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1/4
teaspoon salt
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1/4
teaspoon black pepper
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1 1/2
cups chicken broth
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1
cup half-and-half, light cream, or milk
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2 1/2
cups chopped, cooked chicken
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1
cup loose-pack frozen peas or frozen peas and carrots
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1
egg, beaten
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.
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1 1/4
cups all-purpose flour
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1/4
teaspoon salt
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1/3
cup shortening
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4
- 5
tablespoons water
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.
- Servings Per Recipe 6,
- Calories 471,
- Protein (gm) 26,
- Carbohydrate (gm) 33,
- Fat, total (gm) 26,
- Cholesterol (mg) 113,
- Saturated fat (gm) 10,
- Monosaturated fat (gm) 10,
- Polyunsaturated fat (gm) 5,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 3,
- Vitamin A (IU) 1263,
- Vitamin C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 543,
- Potassium (mg) 468,
- Calcium (DV %) 91,
- Iron (DV %) 3,
- Vegetables () 2,
- Starch () 2,
- Lean Meat () 3,
- Fat () 4,
- Percent Daily Values are based on a 2,000 calorie diet
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I made this recipe twice And we love it
2/8/2012 12:58:03 PM Report AbuseFor a change of pace, use refrigerated biscuits for topping. After separating, lightly flatten each one with palm of hand, place on top of casserole and continue as directed in original recipe
9/25/2011 08:55:11 AM Report AbuseI love this reciepe! I actually use a can of cream of chicken soup and ad about half a cup of fat free sour cream and mix it with the veggies and let it simmer! DELICOUS!
8/5/2010 03:14:46 PM Report AbuseThis homemade pot pie was AMAZING! I made this in a deep dish 8x10 pan for more effect, and the whole thing was gone at dinner! The veggies and chicken make this a meal packed with good for you ingredients, and with the pastry only being on top, you minimize the extra calories. We loved this dish and will definately be making it again soon!
11/16/2009 09:47:23 AM Report Abuse