classic deep-dish chicken pot pie

Name: Classic Deep-Dish Chicken Pot Pie
Prep time: 50 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: FILLING; 1 cup(s) chopped leeks (3 medium) or 1 cup onion (1 large); 1 cup(s) sliced fresh mushrooms; 3/4 cup(s) sliced celery (1-1/2 stalks); 1/2 cup(s) chopped sweet red pepper; 1 - medium carrot, cut into thin diagonal slices; 2 tablespoon(s) butter; 1/3 cup(s) all-purpose flour; 1 teaspoon(s) poultry seasoning; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 1 1/2 cup(s) chicken broth; 1 cup(s) half-and-half, light cream or 1 cup milk; 2 1/2 cup(s) chopped cooked chicken; 1 cup(s) loose-pack frozen peas; 1 - egg, beaten; PASTRY TOPPER; 1 1/4 cup(s) all-purpose flour; 1/4 teaspoon(s) salt; 1/3 cup(s) shortening; 4/5 tablespoon(s) cold water

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in this all-in-one casserole. I've made this using a store bought rotisserie chicken but I like the finished dish so much more made with a chicken slow simmered in broth and seasonings at home. It's much more moist and flavorful.

(1 rating)

yield 4 -6

prep time 50 Min

cook time 30 Min

method Bake

Ingredients For classic deep-dish chicken pot pie

FILLING
1 c

chopped leeks (3 medium) or 1 cup onion (1 large)
1 c

sliced fresh mushrooms
3/4 c

sliced celery (1-1/2 stalks)
1/2 c

chopped sweet red pepper
1

medium carrot, cut into thin diagonal slices
2 Tbsp

butter
1/3 c

all-purpose flour
1 tsp

poultry seasoning
1/4 tsp

salt
1/4 tsp

black pepper
1 1/2 c

chicken broth
1 c

half-and-half, light cream or 1 cup milk
2 1/2 c

chopped cooked chicken
1 c

loose-pack frozen peas
1

egg, beaten
PASTRY TOPPER
1 1/4 c

all-purpose flour
1/4 tsp

salt
1/3 c

shortening
4/5 Tbsp

cold water

How To Make classic deep-dish chicken pot pie

1
PASTRY TOPPER: Prepare pastry, set aside.

2
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.
3
Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened. Form into a ball.
4
On a lightly floured surface, roll dough into a 13x9-inch rectangle.
5
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 (I like to wait and do this once it on the pie - makes moving it a lot easier).
6
FILLING:
7
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.
8
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.
9
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.
10
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.
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