Chicken Pot Pie On The Fly
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
Total Steps
13
Ingredients
15
Tools Needed
5
Ingredients
- 1 cup Chopped Leek
- 1 cup Sliced Mushrooms
- 3/4 cup Sliced Celery
- 1/2 cup Chopped Red Bell Pepper
- 2 tablespoons Butter
- 1/3 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 Egg
- 1 Ready Made Pie Crust
Instructions
Step 1
Cook the chopped leek, sliced mushrooms, sliced celery, and chopped red bell pepper in butter.
Step 2
Sauté the vegetables over medium heat until tender.
Step 3
Stir in the all-purpose flour, poultry seasoning, salt, and black pepper.
Step 4
Add the chicken broth and cream or milk.
Step 5
Cook and stir until the mixture is thick and bubbly.
Step 6
Stir in the chopped cooked chicken and frozen peas & carrots.
Step 7
Pour the chicken mixture into a 2-quart round baking dish.
Step 8
Place the ready-made pie crust over the mixture.
Step 9
Turn the edge of the pastry under.
Step 10
Flute the pastry edge to the rim of the dish.
Step 11
Brush the pastry with some of the beaten egg.
Step 12
Bake, uncovered, in a 400°F oven for 30 to 35 minutes.
Step 13
Let stand for 20 minutes before serving.