Deep-Dish Chicken Potpie

Every once in awhile you just need some good old comfort food. This definitely provides the taste and love of chicken potpie but without having traditional pie (both crusts). I did make this with cream since that was in the house, but half-and-half works just as well. So good!

Today's Ingredients:

3 tablespoons butter or margarine

1 1/2 cups chopped leek or onion

1 1/2 cups sliced fresh mushrooms

1 1/4 cups sliced celery

1 large red sweet pepper, chopped (I left out)

1/2 cup flour

1 1/2 teaspoons poultry seasoning

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 1/4 cups chicken broth

1 1/2 cups half-and-half, light cream, or milk

3 3/4 cups chopped cooked chicken (about 1.4 pounds)

1 1/2 cups frozen peas or frozen peas and carrots

1 egg, lightly beaten

This is a great recipe for using leftover chicken or turkey.  I didn't

have any leftover so I brought some water to a boil, added my

chicken and took it down to a simmer for about 30-45 min. 

Super tender!

Preheat oven to 400.  If making your own crust, see recipe below

and make and set aside.

In a large saucepan, melt the butter over medium heat.  Add the

onion and let it cook for a minute.

Add the mushrooms, celery, and red pepper if using.  Cook for

about 5-8 min or until vegetables are tender.

Stir in flour, poultry seasoning, salt and black pepper.  Coat all the

vegetables well.

Add the chicken broth and half-and-half (or cream, milk) all at once. 

Cook and stir until thickened and bubbly. 

In your baking dish layer your chicken and then your peas and

carrots over the chicken. 

Pour your sauce over the chicken.

Cover with your pastry topper.  I used a store bought one and frankly

it wasn't super flaky or thick enough for me, so next time I'm making

the one that came with this recipe (see below).

Brush pastry with egg.

Bake, uncovered for 35-40 min. or until pastry is golden brown.  Let

it stand for 20 min. before serving (helps keep it all together).

Seriously soooo good!

Deep-Dish Chicken Potpie Printable Recipe

Pastry Topper:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening (cold if possible)
Cold water

In a large bowl, stir together the flour and salt.  Using a pastry
blender, cut in shortening until pieces are pea-size.  Sprinkle 1
tablespoon water at a time, until all of the flour mixture is
moistened (7-9 tablespoons total).  Form dough into a ball.
On a lightly floured surface, roll out and cut into strips for
topper.