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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

Makes: 6 servings
Serving size: 1 cup
Prep 50 mins Bake 400°F 30 mins Stand 20 mins
Deep-Dish Chicken Pot Pie
Ingredients
  • 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
Directions

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
Bake 350°F 18 mins Cool 45 mins
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 4 - 5  tablespoons  water
Directions

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.

Nutrition Facts (Deep-Dish Chicken Pot Pie)
  • 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 (g) 48,
  • Cobalamin (Vit. B12) (g) 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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