Deep Dish Chicken Pie

Ingredients

• 3 cups cooked chicken, chopped
• 1 1/2 cups chicken broth
• 1 purchased or homemade pie crust
• 1/4 cup butter
• 1 cup sliced fresh mushrooms (8 ounces)
• 1 medium onion, chopped (or a large leek)
• 1/2 cup sliced celery
• 1/4 cup chopped red bell pepper
• 1/3 cup all-purpose flour
• 1 teaspoon poultry seasoning
• 1 cup milk or half-and-half
• 1/2 cup frozen peas
• 1 egg, beaten

Directions

In a large saucepan, melt butter. Add mushrooms, onion, celery and red bell pepper. Cook for about 3 minutes, or until vegetables are tender.

Stir in flour, poultry seasoning, 1/2 teaspoon salt (less if using salty broth) and 1/4 teaspoon pepper. Add the broth and milk; cook and stir until thickened and bubbling.

Stir in chicken and peas; pour into a round casserole dish. Brush the edges of the casserole with beaten egg to help the pie crust adhere.

Place pie crust over the mixture; cut to fit and crimp edges all around. Cut steam vents in top.

If desired, re-roll and cut excess pastry into strips or decorative shapes and lay over the crust. Brush chicken pot pie with remaining beaten egg.

Bake at 400° for 30 to 40 minutes, or until crust is browned.

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