Name: Deep-Dish Chicken Pot Pie
Prep time: 50 min
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 tablespoons butter or margarine; ⅓ cup all-purpose flour; 1 teaspoon poultry seasoning; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 ½ cups chicken broth; 1 cup half-and-half, light cream, or milk; 2 ½ cups chopped, cooked chicken; 1 cup loose-pack frozen peas or frozen peas and carrots; 1 egg, beaten

Pastry Topper

Ingredients

1 ¼ cups all-purpose flour
¼ teaspoon salt
⅓ cup shortening
4 – tablespoons water

Directions

Step 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.

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Deep-Dish Chicken Pot Pie

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Recipe Summary