Recipe by Shawnee TX
A little time-consuming, but mostly just in the chopping of the vegetables. This is a family favorite. I make 2 - bake and eat one for dinner and freeze the other, unbaked. Just take out of the freezer in the morning, refrigerate, and it's ready to bake for a delicious dinner.
Top Review by xrayandee
I don't like pie crust, so I put the sauce in a 13 x 9 pan & topped it with puff pastry. I also added chopped fresh mushrooms because I needed to use them up. It was delicious! My family loved it and I will definitely be making this dish again.
- 1 9 inch pie shell
- 1 leek, chopped
- 1 cup red bell pepper, chopped
- 2 cups carrots, chopped
- 1⁄4 cup butter
- 2⁄3 cup flour
- 2 teaspoons poultry seasoning
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon salt
- 3 cups chicken broth
- 2 cups half-and-half
- 4 cups cooked chicken, shredded
- 2 cups frozen peas
- 1 egg, beaten
Directions See How It's Made
- Melt butter in large skillet.
- Add leeks, red bell pepper and carrots.
- Saute 5 minutes.
- Add in flour, and mix well.
- Add poultry seasoning, pepper and salt.
- Mix well.
- Slowly pour in chicken broth, stirring well.
- Add half& half.
- Heat to a simmer, stirring constantly.
- Continue to cook until carrots are just tender.
- Add chicken and peas.
- Pour mixture into 9" pie plate.
- Cover with pie crust, crimping edges decoratively.
- Cut several steam holes in top of crust.
- Brush crust with beaten egg.
- Pie can be well covered and frozen for up to three weeks at this point.
- Thaw completely before baking.
- Bake at 350 degrees 45 minutes, or until top is crisp and browned and filling is bubbly.