CLASSIC DEEP-DISH CHICKEN POT PIE

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Classic Deep-Dish Chicken Pot Pie image

Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in this all-in-one casserole. I've made this using a store bought rotisserie chicken but I like the finished dish so much more made with a chicken slow simmered in broth and seasonings at home. It's much more moist and flavorful.

Provided by Annacia * @Annacia

Categories     Savory Pies

Number Of Ingredients 21

FILLING
1 cup(s) chopped leeks (3 medium) or 1 cup onion (1 large)
1 cup(s) sliced fresh mushrooms
3/4 cup(s) sliced celery (1-1/2 stalks)
1/2 cup(s) chopped sweet red pepper
1 - medium carrot, cut into thin diagonal slices
2 tablespoon(s) butter
1/3 cup(s) all-purpose flour
1 teaspoon(s) poultry seasoning
1/4 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1 1/2 cup(s) chicken broth
1 cup(s) half-and-half, light cream or 1 cup milk
2 1/2 cup(s) chopped cooked chicken
1 cup(s) loose-pack frozen peas
1 - egg, beaten
PASTRY TOPPER
1 1/4 cup(s) all-purpose flour
1/4 teaspoon(s) salt
1/3 cup(s) shortening
4/5 tablespoon(s) cold water

Steps:

  • PASTRY TOPPER: Prepare pastry, set aside.
  • In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size.
  • Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened. Form into a ball.
  • On a lightly floured surface, roll dough into a 13x9-inch rectangle.
  • Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry (I like to wait and do this once it on the pie - makes moving it a lot easier).
  • FILLING:
  • 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.
  • 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.
  • 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.

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