Deep-Dish Chicken Potpie

The grande dame of savory pies is simple to make, especially if you pick up a rotisserie chicken to provide the base for the filling.

Prep Time:
50 mins
Bake Time:
35 mins
Stand Time:
20 mins
Total Time:
50 mins
Servings:
9

Ingredients

  • 1 recipe Pastry Topper

  • 3 tablespoon butter or margarine

  • 1 ½ cup chopped leek or onion

  • 1 ½ cup sliced fresh mushrooms

  • 1 ¼ cup sliced celery

  • 1 large red sweet pepper, chopped (1 cup)

  • ½ cup all-purpose flour

  • 1 ½ teaspoon poultry seasoning

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 ¼ cup chicken broth

  • 1 ½ cup half-and-half, light cream, or milk

  • 3 ¾ cup chopped cooked chicken (about 1-1/4 pounds)

  • 1 ½ cup frozen peas or frozen peas and carrots

  • 1 egg, lightly beaten

Pastry Topper

  • 2 ¼ cup all-purpose flour

  • ¾ teaspoon salt

  • cup shortening

  • 7 tablespoon cold water

Directions

  1. Prepare Pastry Topper; set aside.

  2. Preheat oven to 400°F. In a large saucepan melt butter over medium heat. Add leek, mushrooms, celery, and sweet pepper; cook for 5 to 8 minutes or until vegetables are tender. Stir in flour, poultry seasoning, salt, and black pepper. Add chicken broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into an ungreased 3-quart rectangular baking dish.

  3. Place Pastry Topper over chicken mixture in dish. Brush pastry with egg.

  4. Bake, uncovered, for 35 to 40 minutes or until pastry is golden. Let stand for 20 minutes before serving.

Pastry Topper

  1. In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening until 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. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (7 to 9 tablespoons cold water total). Form dough 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 (per serving)

520 Calories
30g Fat
38g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 520
% Daily Value *
Total Fat 30g 38%
Saturated Fat 11g 55%
Cholesterol 101mg 34%
Sodium 644mg 28%
Total Carbohydrate 38g 14%
Protein 22g

*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.

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