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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Deep Dish Chicken Pot Pie Recipe

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This recipe for Deep Dish Chicken Pot Pie is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For pastry:
Use Mercadona's "Masa de hojaldre" OR
1 1/4 c. flour
1/4 tsp. salt
1/3 c. shortening
5 T. cold water

For filling:
2 T. butter
3 leeks - sliced
1 c. sliced mushrooms
3/4 c. sliced celery
1/2 c. chopped red sweet pepper
1/3 c. flour
1 tsp. poultry seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 c. chicken broth "Caldo de Pollo"
1 c. cream or milk
2 1/2 c. chicken, chopped
1 c .frozen peas
Directions:
Directions:
For Pastry:
In a medium mixing bowl stir together flour and salt. Using pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 T. cold water over part of the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat with 3 to 4 T. cold water, using 1 T. at a time, until all dough is moistened. Form into a ball. On a lightly floured surface, roll pastry top into a rectangle 1/8 " thick. Trim to a rectangle 1 inch. (larger than a 2 quart rectangular baking dish). Using a sharp knife or small cookie cutter, cut some shapes out of center of pastry set aside.

Filling:
In a large saucepan melt butter over medium heat. Add the leeks, mushrooms, celery, and red sweet pepper. Cook for 4-5 minutes or until tender. Stir in flour, seasoning, salt and pepper. Add chicken broth. Stir until the liquid has thickened. Add cream and stir. Cook until thickened and bubbly. Stir in the cooked chicken and peas. Pour into a baking dish. Place pastry over the hot chicken mixture in dish. Turn edges of pastry under and flute on top of pastry. Place reserved pastry shapes on top of pastry. Bake in a 400° F oven (or 200° C) for 30 to 35 minutes or until the crust is golden brown. Cool about 20 minutes before serving. Makes 6 servings.

 

 

 

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