Deep Dish Chicken Pie Recipe
This is a very interesting and good recipe of Deep Dish Chicken Pie. I never fail to eat Side Dish while dining out and this is the most common dish that I order. Use the freshest of Chicken available to get a delicious Deep Dish Chicken Pie. I am certain that you will be hooked to my favorite Deep Dish Chicken Pie recipe in minutes. Try it now.
Ingredients
1 recipe Pastry Topper
2 tablespoons margarine or 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 all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1 cup half-and-half, light cream, or milk
2 1/2 cups chopped, cooked chicken
1 cup frozen peas
1 beaten egg
Directions
1 On a lightly floured surface, roll Pastry Topper into a rectangle 1/8 inch thick. Trim to a rectangle 1 inch 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.
2 In a large saucepan melt margarine or 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 flour, poultry seasoning, salt, and black pepper. Add the broth and half-and-half, light cream, or milk all at once. Cook and stir until thickened and bubbly. Stir in the cooked chicken and peas. Pour into the baking dish.
3 Place pastry over the hot chicken mixture in dish; turn edges of pastry under and flute to top edges of dish. Brush with the egg. Place reserved pastry shapes on top of pastry. Brush again with egg.
4 Bake in a 400° oven for 30 to 35 minutes or until the crust is golden brown. Cool about 20 minutes before serving.
2 In a large saucepan melt margarine or 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 flour, poultry seasoning, salt, and black pepper. Add the broth and half-and-half, light cream, or milk all at once. Cook and stir until thickened and bubbly. Stir in the cooked chicken and peas. Pour into the baking dish.
3 Place pastry over the hot chicken mixture in dish; turn edges of pastry under and flute to top edges of dish. Brush with the egg. Place reserved pastry shapes on top of pastry. Brush again with egg.
4 Bake in a 400° oven for 30 to 35 minutes or until the crust is golden brown. Cool about 20 minutes before serving.
