Deep-Dish Chicken Pie

The savory chicken and vegetable filling beneath golden flaky pastry is reminiscent of home-style casserole recipes.



by 10  people


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Ingredients
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    1 1/4  cups 
    all-purpose flour
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    1/4  teaspoon 
    salt
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    1/3  cup 
    shortening
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    4 - 5   tablespoons 
    cold water
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    2   tablespoons 
    margarine or butter
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    3   
    medium leeks or 1 large onion, chopped
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    1   cup 
    sliced fresh mushrooms
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    3/4  cup 
    sliced celery
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    1/2  cup 
    chopped red sweet pepper
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    1/3  cup 
    all-purpose flour
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    1   teaspoon 
    poultry seasoning
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    black pepper
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    1 1/2  cups 
    chicken broth
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    1   cup 
    half-and-half, light cream, or milk
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    2 1/2  cups 
    chopped, cooked chicken
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    1   cup 
    frozen peas
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    1   
    beaten egg

Directions
1.
For the pastry topper, in a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat with 3 to 4 tablespoons cold water, using 1 tablespoon 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 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.
3.
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 1/3 cup flour, poultry seasoning, 1/2 teaspoon 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 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 a 400 degree F oven for 30 to 35 minutes or until the crust is golden brown. Cool about 20 minutes before serving. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 484, Fat, total (g) 26, chol. (mg) 107, sat. fat (g) 8, carb. (g) 35, fiber (g) 4, pro. (g) 27, sodium (mg) 538, Percent Daily Values are based on a 2,000 calorie diet
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