Chicken Pot Pie On The Fly
By: Marilyn Brady
Published: Thursday, December 10, 2009 - 4:19pm

Ingredients




1 cup Chopped Leek
1 cup Sliced Mushrooms
3/4 cup Sliced Celery
1/2 cup Chopped Red Bell Pepper
2 tablespoons Butter
 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 Cream or Milk
2 1/2 cups Chopped, Cooked Chicken
1 cup Frozen Peas & Carrots
1 Egg, Beaten
1 Ready Made Pie Crust

Preparation

1 Cook first 4 ingredients in butter 2 Saute on med heat till tender 3 Stir in next 4 ingredients 4 Add Broth & Cream 5 Cook & stir till thick & bubbly 6 Stir in Chicken & Peas 7 Pour into 2qt round baking dish 8 Place pastry over mixture 9 Turn edge of pastry under 10 Flute to edge of dish 11 Brush pastry with some of egg 12 Bake, uncovered in a 400 degree F oven 13 30 to 35 minutes 14 Let stand 20 minutes before serving

About


Found this recipe on MSN Lifestyle. Deep-Dish Chicken Pot Pie
The original recipe calls for, home made crust & a rectangular baking dish but I use Pillsbury ready made pie crust & a circular baking dish.  This is a shortcut that works. Homemade, with less hassle.
The Leek really makes this dish! Try it with onion instead & it will go from 5 star to Standard.
*Condiment to accompany, Hot Sauce