Recipes and Cooking 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. 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 Updated on June 16, 2021 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 50 mins Bake Time: 30 mins Stand Time: 20 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 Pastry Topper 1 cup chopped leek (3 medium) or onion (1 large) 1 cup sliced fresh mushrooms ¾ cup sliced celery (1-1/2 stalks) ½ cup chopped red sweet pepper (1 small) 2 tablespoon butter or margarine 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 loose-pack frozen peas or frozen peas and carrots 1 egg, beaten Pastry Topper 1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon water 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 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. Rate it Print Nutrition Facts (per serving) 471 Calories 26g Fat 33g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 471 % Daily Value * Total Fat 26g 33% Saturated Fat 10g 50% Cholesterol 113mg 38% Sodium 543mg 24% Total Carbohydrate 33g 12% Total Sugars 3g Protein 26g Vitamin C 24.8mg 124% Calcium 90.9mg 7% Iron 3.4mg 19% Potassium 468mg 10% Folate, total 48.4mcg Vitamin B-12 0.5mcg Vitamin B-6 0.5mg *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.