Deep-Dish Chicken Pot Pie

Deep-Dish Chicken Pot Pie

Fans of the classic chicken main dish will love this version that features the pastry over the top of the chicken and vegetable mixture instead of the typical crust on the bottom.

Recipe from Better Homes and Gardens
SERVINGS
6
SERVING SIZE
1  cup
PREP TIME
50 mins

Deep-Dish Chicken Pot Pie

Fans of the classic chicken main dish will love this version that features the pastry over the top of the chicken and vegetable mixture instead of the typical crust on the bottom.

Deep-Dish Chicken Pot Pie
SERVINGS
6
SERVING SIZE
1  cup
PREP TIME
50 mins
Ingredients
  • 1   Pastry Topper
  • 1   cup chopped leek (3 medium) or onion (1 large)
  • 1   cup sliced fresh mushrooms
  • 3/4  cup sliced celery (1-1/2 stalks)
  • 1/2  cup chopped red sweet pepper (1 small)
  • 2   tablespoons butter or margarine
  • 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 loose-pack frozen peas or frozen peas and carrots
  • 1   egg, beaten
Pastry Topper
  • 1 1/4  cups all-purpose flour
  • 1/4  teaspoon salt
  • 1/3  cup shortening
  • 4 - 5   tablespoons water

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Directions
1. 
Prepare Pastry Topper; set aside.
2. 
In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
3. 
Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
4. 
Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.
Pastry Topper
1. 
Prepare Pastry Topper; set aside.
2. 
In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
3. 
Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
4. 
Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 471, Fat, total (g) 26, chol. (mg) 113, sat. fat (g) 10, carb. (g) 33, Monosaturated fat (g) 10, Polyunsaturated fat (g) 5, fiber (g) 3, sugar (g) 3, pro. (g) 26, vit. A (IU) 1263, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 48, Cobalamin (Vit. B12) (g) 0, sodium (mg) 543, Potassium (mg) 468, calcium (mg) 91, iron (mg) 3, Vegetables () 2, Starch () 2, Lean Meat () 3, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet
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