Sunday, September 30, 2012

Deep Dish Chicken Pot Pie

This isn't an original recipe, though I can't remember the source!  
We enjoy it as a perfect comfort food, and hope you might as well.

Deep Dish Chicken Pot Pie

1 c onion, diced
1 c mushrooms, sliced
1/2 c red pepper, diced
2 TBSP butter
1/3 c flour
1 tsp poultry seasoning
1/4 tsp salt
1/4 tsp pepper
1 1/2 c chicken broth
1 c half and half
2 1/2 c chicken, cooked and chopped
1 c peas and carrots (frozen or fresh)
pie crust (make your own or buy refrigerated crusts)

1. Saute onion, mushrooms, and red pepper in hot butter 4-5 minutes.

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

3. Add chicken broth with half and half at once, cooking until thickened and bubbly.

4. Stir in chicken, peas, and carrots.  *I used canned peas and fresh carrots this time.

5. Pour into baking dishes (2 - 2 quart dishes or 2 loaf pans).

6. Top with pastry, cut slits to vent, and brush with egg.

7. Bake 30-35 minutes at 400 degrees.  Stand 20 minutes before serving.

(One usually remains "pretty" while the other leaks!)

dishes leftover from the morning don't help -
the "before" look!

If you're like me, the kitchen will undergo quite a transformation as you cook... a 30 minute baking time is just enough to restore order on a good day when my sweet girl is happily playing nearby!
"after" order was restored :)
so glad to have her company while I cook -
a button tin is big fun for her,
pouring, sorting, and examining tons of buttons!

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