Deep-Dish Chicken Pie

Deep-Dish Chicken Pie

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

Recipe from Better Homes and Gardens
SERVINGS
6
PREP TIME
40 mins

Deep-Dish Chicken Pie

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

Ingredients
  • 1 1/4  cups all-purpose flour
  • 1/4  teaspoon salt
  • 1/3  cup shortening
  • 4 - 5   tablespoons cold water
  • 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
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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: 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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