Classic Deep-Dish Chicken Pot Pie

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.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• FILLING

• 1  cup  chopped leeks (3 medium) or 1  cup onion (1 large)
• 1  cup  sliced fresh mushrooms
• 3⁄4 cup  sliced celery (1-1/2 stalks)
• 1⁄2 cup  chopped  sweet red pepper
• 1  medium carrot, cut into thin diagonal slices
• 2  tablespoons butter
• 1⁄3 cup all-purpose flour
• 1  teaspoon poultry seasoning
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups chicken broth
• 1  cup half-and-half, light cream or 1  cup milk
• 2 1⁄2 cups  chopped  cooked chicken
• 1  cup  loose-pack  frozen peas
• 1  egg, beaten

• PASTRY TOPPER

• 1 1⁄4 cups all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄3 cup shortening
• 4 -5  tablespoons water

Directions

1. Prepare Pastry, set aside.
2. 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.
3. 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.
4. 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.
5. PASTRY TOPPER:
6. 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.
7. Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened.
8. Form into a ball.
9. On a lightly floured surface, roll dough into a 13x9-inch rectangle.
10. 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).