Classic Deep Dish Chicken Pot Pie

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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.

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Steps

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Prepare pastry , set aside.

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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.

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Stir in the flour , poultry seasoning , salt , and pepper.

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Add broth and half-and-half all at once.

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Cook and stir until thickened and bubbly.

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Stir in chicken and peas.

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Pour into a 2-quart rectangular baking dish.

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Place pastry over chicken mixture in dish.

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Turn edges of pastry under.

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Flute to edges of dish.

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Brush pastry with some of the egg.

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If desired , place cut-out pastry shapes on top of pastry.

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Brush again with egg.

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Bake , uncovered , in a 400 degree f oven for 30 to 35 minutes or until crust is golden brown.

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Let stand for 20 minutes before serving.

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Makes 6 servings.

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Pastry topper:.

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In a medium bowl stir together 1-1 / 4 cups all-purpose flour and 1 / 4 teaspoon salt.

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Using a pastry blender , cut in 1 / 3 cup shortening until dough pieces are pea-size.

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Sprinkle 1 tablespoon cold water.

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Ingredients

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leeks, fresh mushrooms, celery, sweet red pepper, carrot, butter, all-purpose flour, poultry seasoning, salt, black pepper, chicken broth, half-and-half, cooked chicken, frozen peas, egg, shortening, water