Prep 50 mins
Cook 30 mins
Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in an all-in-one casserole.
- 236.59 ml chopped leeks (3 medium) or 236.59 ml onion (1 large)
- 236.59 ml sliced fresh mushrooms
- 177.44 ml sliced celery (1-1/2 stalks)
- 118.29 ml chopped sweet red pepper
- 1 medium carrot, cut into thin diagonal slices
- 29.58 ml butter
- 78.07 ml all-purpose flour
- 4.92 ml poultry seasoning
- 1.23 ml salt
- 1.23 ml black pepper
- 354.88 ml chicken broth
- 236.59 ml half-and-half, light cream or 236.59 ml milk
- 591.47 ml chopped cooked chicken
- 236.59 ml loose-pack frozen peas
- 1 egg, beaten
- 295.73 ml all-purpose flour
- 1.23 ml salt
- 78.07 ml shortening
- 59.16-73.94 ml water
- Prepare Pastry, set aside.
- In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
- Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
- Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.
- PASTRY TOPPER:.
- In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size.
- Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened.
- Form into a ball.
- On a lightly floured surface, roll dough into a 13x9-inch rectangle.
- Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry (I like to wait and do this once it on the pie - makes moving it a lot easier).
Wow, wow, wow, the ultimate comfort food. Needless to say, picky dh was in heaven....he loved it Annacia. What's not to love, flaky homemade crust, tender chicken and vegetables all engulfed in a smooth, velvety cream sauce. Thank you for sharing this terrific recipe. Made for my pac baby....Spring 2014.
Talk about comfort food at it's best -- this dish really delivers all the wonderful goodness that you expect from a chicken pot pie!. I made just a few changes (only because of preference) and left out the celery and pepper -- I added extra mushrooms and carrots. I reduced the chicken broth and added additional half & half - why not? Served with a salad for today's lunch -- it was really delicious. Made for PRMR, November, 2013.
This is a very good recipe. It by far beats my MIL's recipe, which used canned mixed veggies. I did the onion option, just because I didn't want to run to the store for leeks. The only 2 changes I made were to cut the celery down to a 1/4 cup (because I don't care for it that much) and I replaced the 1 cup of mushrooms with 1 cup of thawed, diced Potatoes O'Brien. I had to cheat and use a store bought pastry in the tube, but it worked out fine. I will try the homemade pastry topping another time (and there will be another time). Thank you for posting. (Made for PRMR)