Chicken Pot Pie

Patrick loves Chicken Pot Pie! I've never made Chicken Pot Pie! ... so I thought I'd try one day! I used a recipe from the Better Homes & Garden New Cook Book: Prizewinning Recipes (14th Edition). This time I followed the recipe as closely as I could. Patrick approved of the recipe and I really liked it. From the recipe I thought there were more veggies than a typical pot pie but everything turned out great.

Deep-Dish Chicken Pot Pie
Use the flavorful meat from a supermarket deli rotisserie chicken in this classic comfort food.

Prep: 50 minutes Bake: 30 minutes Oven: 400F Stand: 20 minutes Makes: 6 servings

1 recipe Pastry Topper > I used Pepperidge Farm Puff Pastry instead. Comment for the recipe & I'll happily pass it along!
1 cup chopped leek or onion > I used the onion   
Chopped celery, mushrooms, and onion
1 cup sliced fresh mushrooms
3/4 cup sliced celery (1 1/2 stalks)
1/2 cup chopped red sweet pepper > Omitted the pepper
2 tbsp butter or margarine
1/3 cup all-purpose flour
1 tsp poultry seasoning
1/4 tsp salt
1/4 tsp black pepper
1 1/2 cups chicken broth
1 cup half-and-half, light cream, or milk > I used skim milk
2 1/2 cups chopped cooked chicken > I used about half a rotisserie chicken
1 cup frozen peas and carrots > I could not find a bag of just peas and carrots so corn and green beans were also included!
1 egg, beaten

1. Prepare Pastry Topper; set aside. Or let your puff pastry thaw!
2. In a large saucepan cook leek/onion, 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 black pepper. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas and carrots. 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.
Into the oven!
4. Bake, uncovered, in a 400F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving.

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