Creative Casserole Recipes >
| | Deep Dish Chicken Pie
Pastry for Single Crust Pie
3 medium leeks or 1 large onion, chopped
1 cup of sliced fresh mushrooms
3/4 cup of sliced celery
1/2 cup of chopped red sweet pepper
2 tablespoons of margarine or butter
1/3 cup of all purpose flour
1 teaspoon of poultry seasoning
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 1/2 cups of chicken broth
1 cup of half and half, light cream or milk
2 1/2 cups of chopped cooked chicken
1 cup of frozen peas
1 slightly beaten egg
Prepare Pastry for Single Crust Pie. On a lightly floured surface, roll pastry 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.
In a large saucepan cook leeks or onion, mushrooms, celery and sweet pepper in margarine or butter over medium heat until tender. Stir in the flour, poultry seasoning salt, and black pepper. Add the broth and half and half, light cream pour milk all at once. Cook and stir till thickened and bubbly. Stir in the cooked chicken and peas. Pour into the baking dish.
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.
Bake in a 400ºF. oven for 30 to 35 minutes or until the crust is golden brown. Cool about 20 minutes before serving. Makes 6 servings
Pastry for Single Crust Pie: In a medium bowl stir together 1 1/2 cups of all purpose flour and 1/4 teaspoon of salt. Using a pastry blender, cut in 1/3 cup shortening till pieces are pea size. Using 4 to 5 tablespoons of cold water, sprinkle 1 tablespoon of water at a time over mixture, gently tossing with a fork till all is moistened. Form dough into a ball. |
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