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Deep-Dish Chicken Pot Pie

Deep-Dish Chicken Pot Pie
Prep Time:
50 mins
Bake Time:
30 mins
Stand Time:
20 mins
Total Time:
50 mins
Servings:
6

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

  • 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

  • cup shortening

  • 4 tablespoon water

Directions

  1. Prepare Pastry Topper; set aside.

  2. 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.

  3. 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.

  4. 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

  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.

Nutrition Facts (per serving)

471 Calories
26g Fat
33g Carbs
26g Protein
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 52%
Vitamin C 24.8mg 28%
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.

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