Deep-Dish Chicken Pie
Recipe from
Better Homes and Gardens
The savory chicken and vegetable filling beneath golden flaky pastry is reminiscent of home-style casserole recipes.

Ingredients
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1-1/4 cupsall-purpose floursee savings

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1/4 teaspoonsaltsee savings

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1/3 cupshorteningsee savings

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4 to 5 tablespoonscold watersee savings

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2 tablespoonsmargarine or buttersee savings

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3 mediumleeks or 1 large onion, choppedsee savings

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1 cupsliced fresh mushroomssee savings

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3/4 cupsliced celerysee savings

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1/2 cupchopped red sweet peppersee savings

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1/3 cupall-purpose floursee savings

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1 teaspoonpoultry seasoningsee savings

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1/4 teaspoonsaltsee savings

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1/4 teaspoonblack peppersee savings

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1-1/2 cupschicken brothsee savings

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1 cuphalf-and-half, light cream, or milksee savings

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2-1/2 cupschopped, cooked chickensee savings

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1 cupfrozen peassee savings

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1beaten eggsee savings

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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: Calories 484, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 107 mg, Sodium 538 mg, Carbohydrate 35 g, Fiber 4 g, Protein 27 g.
Percent Daily Values are based on a 2,000 calorie diet
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