Ingredients
Instructions
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.
Recipe By: George Ross
