Deep-Dish Chicken Pot Pie
Fans of the classic chicken main dish will love this version that features the pastry over the top of the chicken and vegetable mixture instead of the typical crust on the bottom.
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Deep-Dish Chicken Pot Pie
Directions
- Prepare Pastry Topper; set aside.
- 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.
- 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.
- 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
- 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.