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