Recipes and Cooking Deep-Dish Chicken Pie 2.0 (1) Add your rating & review The savory chicken and vegetable filling beneath this golden flaky pastry is reminiscent of home-style casserole recipes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: EES 11 035222 Prep Time: 40 mins Bake Time: 30 mins Cool Time: 20 mins Total Time: 1 hrs 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 - 5 tablespoon cold water 2 tablespoon margarine or butter 3 medium leeks or 1 large onion, chopped 1 cup sliced fresh mushrooms ¾ cup sliced celery ½ cup chopped red sweet pepper ⅓ cup all-purpose flour 1 teaspoon poultry seasoning ¼ teaspoon salt ¼ teaspoon black pepper 1 ½ cup chicken broth 1 cup half-and-half, light cream, or milk 2 ½ cup chopped, cooked chicken 1 cup frozen peas 1 beaten egg Directions For the pastry topper, in a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat with 3 to 4 tablespoons cold water, using 1 tablespoon at a time, until all dough is moistened. Form into a ball. On a lightly floured surface, roll Pastry Topper into a rectangle 1/8 inch thick. Trim to a rectangle 1 inch larger than a 2-quart rectangular baking dish. Using a sharp knife or small cookie cutter, cut some shapes out of center of pastry. Set aside. In a large saucepan melt margarine or butter over medium heat. Add the leeks or onion, mushrooms, celery, and red sweet pepper; cook for 4 to 5 minutes or until tender. Stir in the 1/3 cup flour, poultry seasoning, 1/2 teaspoon salt, and black pepper. Add the broth and half-and-half, light cream, or milk all at once. Cook and stir until thickened and bubbly. Stir in the cooked chicken and peas. Pour into a baking dish. Place pastry over the hot chicken mixture in dish; turn edges of pastry under and flute on top of pastry. Brush with the egg. Place reserved pastry shapes on top of pastry. Brush again with egg. Bake in a 400 degree F oven for 30 to 35 minutes or until the crust is golden brown. Cool about 20 minutes before serving. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 484 Calories 26g Fat 35g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 484 % Daily Value * Total Fat 26g 33% Saturated Fat 8g 40% Cholesterol 107mg 36% Sodium 538mg 23% Total Carbohydrate 35g 13% Protein 27g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.