Saturday, July 3, 2010

Pastry-topped goodness

Sometimes a nice chicken pot pie really hits the spot. This is a yummy version I adapted from a Better Homes and Gardens recipe. It's not much of a pie, because it's baked in a 9x13 pan, but it's the right idea. And it's delicious and comforting.


1 recipe pastry topper
1 c. chopped onion
1 c. sliced fresh mushrooms
3/4 c. diced celery
1/2 c. chopped red sweet pepper
2 Tbsp. butter
1/3 c. flour
1/2 tsp. garlic powder
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. black pepper
1 1/2 c. chicken broth
1 c. milk
2 c. chopped cooked chicken (I boiled mine)*
1 c. frozen peas
1 beaten egg

Cook onion, mushrooms, celery and pepper in butter over medium heat for a few minutes, until tender. Stir in flour and seasonings. Add chicken broth and milk. Cook and stir until thickened and bubbly. Add chicken and peas. Pour into 9x13 baking dish. Place pastry topper over chicken mixture and brush lightly with beaten egg (you won't use the whole thing). Cut slits in pastry to allow steam to escape. Bake, uncovered, at 400 degrees for 30 to 35 minutes, or until crust is golden brown. Let stand 20 minutes before serving.

Pastry topper:

1 1/4 c. flour
1/4 tsp. salt
1/3 c. shortening
4 Tbsp. cold water

Stir together flour and salt. Using pastry blender or fork, cut in shortening until dough pieces are pea-size. Sprinkle water gradually over mixture while tossing with fork until dough is moistened. Form into a ball. On lightly floured surface, roll dough into 9x13 rectangle.

*Or use leftover turkey or rotisserie chicken.

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