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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Deep-Dish Chicken Pot Pie
- 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
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.
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 - 5 tablespoons water
1. 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,
- cal. (kcal) 471,
- Fat, total (g) 26,
- chol. (mg) 113,
- sat. fat (g) 10,
- carb. (g) 33,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 5,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 26,
- vit. A (IU) 1263,
- vit. 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 (mg) 91,
- iron (mg) 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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