Deep Dish Chicken Pie

Deep Dish Chicken Pie

Ready in 40 minutes
4 review(s) averaging 4.8. 100% would make again

Top-ranked recipe named "Deep Dish Chicken Pie"

Share it:

Easy to make, worth the time...

"This 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"

- scruggs420

Ingredients

Are you making this? 
1 c all-purpose flour
1/4 tsp salt; ¼ ts
1/3 c shortening
5 tbsp cold water
2 tbsp margarine or butter
3 large Onion; chopped
1 c mushrooms; sliced fresh
3/4 cup celery; sliced
1/2 cup red sweet pepper; chopped
1/3 c all-purpose flour
1 ts poultry seasoning
1/4 tsp salt; ¼ ts
1/4 tsp black pepper
1 c chicken broth
1 c half-and-half, light cream, or milk
2 c cooked chicken; chopped
1 c frozen peas
1 egg; beaten

Original recipe makes 6

Servings  

Preparation

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

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 606 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Deep Dish Chicken Pie

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

Yum yum worth the effort. Great way to use up left over roast chicken. I used a teaspoon of thyme leaves as chicken seasoning.
corinnepullen 1 year ago
Hearty and very yummy!
Batool 4 years ago
This 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
scruggs420 4 years ago
[I posted this recipe.]
georgeross 5 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free