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Deep-Dish Chicken Pot Pie

  • Makes: 6 servings
  • Prep: 50 mins
  • Bake: 30 mins 400°F
  • Stand: 20 mins

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

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)

  • Per serving:
  • 471 kcal ,
  • 26 g fat
  • (10 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 113 mg chol. ,
  • 543 mg sodium ,
  • 33 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 26 g pro.

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