Deep-Dish Chicken Pie

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


Deep-Dish Chicken Pie


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Prep Time: 40 mins
Total Time: 1 hr 30 mins
Servings: 6 servings
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Ingredients
 
savings in
 
  • 1-1/4  cups  all-purpose flourOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/3  cup  shorteningOn Sale
  • 4  to 5 tablespoons  cold waterOn Sale
  • 2  tablespoons  margarine or butterOn Sale
  • 3  medium  leeks or 1 large onion, choppedOn Sale
  • 1  cup  sliced fresh mushroomsOn Sale
  • 3/4  cup  sliced celeryOn Sale
  • 1/2  cup  chopped red sweet pepperOn Sale
  • 1/3  cup  all-purpose flourOn Sale
  • 1  teaspoon  poultry seasoningOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/4  teaspoon  black pepperOn Sale
  • 1-1/2  cups  chicken brothOn Sale
  • 1  cup  half-and-half, light cream, or milkOn Sale
  • 2-1/2  cups  chopped, cooked chickenOn Sale
  • 1  cup  frozen peasOn Sale
  • 1    beaten eggOn Sale

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
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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