Deep-Dish Chicken Pot Pie

Ingredients
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1 Pastry Topper
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1 cup chopped leek (3 medium) or onion (1 large)
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1 cup sliced fresh mushrooms
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¾ cup sliced celery (1-1/2 stalks)
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½ cup chopped red sweet pepper (1 small)
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2 tablespoon butter or margarine
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⅓ cup all-purpose flour
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1 teaspoon poultry seasoning
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¼ teaspoon salt
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¼ teaspoon black pepper
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1 ½ cup chicken broth
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1 cup half-and-half, light cream, or milk
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2 ½ cup chopped, cooked chicken
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1 cup loose-pack frozen peas or frozen peas and carrots
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1 egg, beaten
Pastry Topper
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1 ¼ cup all-purpose flour
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¼ teaspoon salt
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⅓ cup shortening
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4 tablespoon water
Directions
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Prepare Pastry Topper; set aside.
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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.
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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.
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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
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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 | |
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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.