Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Deep Dish Chicken Pot Pie




Source of Recipe


lhj.com






List of Ingredients



• 1 1/4 cups all-purpose flour
  
• 1/4 tsp salt
  
• 1/3 cup shortening
  
• 4 to 5 T cold water
  
• 2 T butter
  
• 3 medium leeks or 1 large onion, chopped
  
• 1 cup sliced fresh mushrooms
  
• 3/4 cup sliced celery
  
• 1/2 cup chopped red sweet pepper
  
• 1/3 cup flour
  
• 1 tsp poultry seasoning
  
• 1/4 tsp salt
  
• 1/4 tsp black pepper
  
• 1 1/2 cups chicken broth
  
• 1 cup half-and-half
  
• 2 1/2 cups chopped, cooked chicken
  
• 1 cup frozen peas
  
• 1 beaten egg
  






Instructions



1. For the pastry topping, in a medium mixing bowl stir together 1 1/4 cups flour and 1/4 tsp salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 T cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat with 3 to 4 T cold water, using 1 T at a time, until all dough is moistened. Form into a ball.
   
2. On a lightly floured surface, roll Pastry Topper into a rectangle 1/8" thick. Trim to a rectangle 1" larger than a 2-quart rectangular baking dish. Using a sharp knife or small cookie cutter, cut some shapes out of center of pastry. Set aside.
   
3. In a large saucepan melt butter over medium heat. Add the leeks or onion, mushrooms, celery, and red sweet pepper; cook for 4 to 5 minutes or until tender. Stir in the 1/3 cup flour, poultry seasoning, 1/2 tsp salt, and black pepper. Add the broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in the cooked chicken and peas. Pour into a baking dish.
   
4. Place pastry over the hot chicken mixture in dish; turn edges of pastry under and flute on top of pastry. Brush with the egg. Place reserved pastry shapes on top of pastry. Brush again with egg.
   
5. Bake in 400 degree oven for 30 to 35 minutes or until the crust is golden brown. Cool about 20 minutes before serving.
   






Final Comments


Makes 6 servings.