"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Deep Dish Chicken Pot Pie Recipe

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This recipe for Deep Dish Chicken Pot Pie, by , is from The Huhman Family Cookbook , 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!

Contributor:  
Contributor:  
Teri Huhman

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, chopped
1 pkg fresh mushrooms, sliced
4 large carrots, sliced
2 celery stalks, sliced
1 red bell pepper, sliced
2 Tbsp butter or margarine
⅓ cup flour
1 tsp poultry seasoning
1 tsp salt
tsp black pepper
1 cups chicken broth
1 cup milk
2 cups cooked chicken
1 cup frozen peas
1 beaten egg

Pastry Topper:
1 cups flour
tsp salt
⅓ cup shortening
4-5 Tbsp cold water

Directions:
Directions:
Prepare pastry topper as you would a pie crust, rolling into 9x13 rectangle. Set aside.

In a large saucepan cook onion, mushrooms, carrots, celery, and bell pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in flour, poultry seasoning, pepper, and salt. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into 2 quart rectangular baking dish.

Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some the the beaten egg.

Bake, uncovered, in a 400 oven for 30-35 minutes or until crust is golden brown. Let stand about 20 minutes before serving.

Number Of Servings:
Number Of Servings:
6

 

 

 

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