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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
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.
Recipe By: George Ross
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corinnepullen 1 year agoYum yum worth the effort. Great way to use up left over roast chicken. I used a teaspoon of thyme leaves as chicken seasoning.
Batool 3 years agoHearty and very yummy!
scruggs420 4 years agoThis is soooo good.I am like everyone else,and add a few spices here and there but I tried this one as written and it was great.thanks
georgeross 5 years ago[I posted this recipe.]