Side Pannel
Deep-Dish Chicken Pie
Ingredients List
- 3 lb Broiler chicken
- 3 Stalks celery with leaves;
- -cut up
- 1 sm Onion; quartered
- 1 Bay leaf
- 1 ts Salt
- 1/4 ts Pepper
- 1 Refrigerated unbaked pie
- -crust; room temperature
- 1/4 c Butter
- 1 c Fresh mushrooms; sliced
- 1 lg Leek; chopped
- 1/2 c Celery; sliced
- 1/2 c Red bell pepper; cut into
- -1/2" pieces
- 1/3 c All-purpose flour
- 3/4 ts Poultry seasoning
- 1/2 ts Salt
- 1/4 ts Pepper
- 1 c Half and half
- 1/2 c Frozen peas
- 1 Egg; beaten
Directions
Place chicken in large kettle with 5 cups water, celery, onion, bay leaf,
salt & pepper. brint to boil; reduce heat, cover & simmer 45 to 60 minutes
until chicken is tender. remove chicken and set aside.
Using a sieve lined with several layers of cheescloth, strain broth into a
large broth. Discard vegetables & skim fat from broth. Measure 1-1/2 cups
of broth, reserving remainder for another use.
When chicken is cool, pull meat from bones and cut meat into 1/2" cubes.
Discard skin and bones.
Preheat oven to 400 degrees. In a large saucepan, melt butter over medium
heat, add mushrooms, leeks, celery & red pepper. Cook about 3 minutes,
until tender. Stir in flour, poultry seasoning, salt & pepper. Add the
broth & cream all at once; cook & stir until thickened & bubbly. Stir in
chicken & peas.
Pour into a round 1.5 qt. casserole. Unfold piecrust & cut into a circle 2"
larger in diameter than top of casserole. Brush edge of casserole with egg.
Place crust atop casserole; turn edge under & flute to edge. Cut a 1" hole
in center of crust to vent. Cut pastry scraps into decorative shapes; brush
top of crust with egg & lay on the scraps, brush again with egg.
salt & pepper. brint to boil; reduce heat, cover & simmer 45 to 60 minutes
until chicken is tender. remove chicken and set aside.
Using a sieve lined with several layers of cheescloth, strain broth into a
large broth. Discard vegetables & skim fat from broth. Measure 1-1/2 cups
of broth, reserving remainder for another use.
When chicken is cool, pull meat from bones and cut meat into 1/2" cubes.
Discard skin and bones.
Preheat oven to 400 degrees. In a large saucepan, melt butter over medium
heat, add mushrooms, leeks, celery & red pepper. Cook about 3 minutes,
until tender. Stir in flour, poultry seasoning, salt & pepper. Add the
broth & cream all at once; cook & stir until thickened & bubbly. Stir in
chicken & peas.
Pour into a round 1.5 qt. casserole. Unfold piecrust & cut into a circle 2"
larger in diameter than top of casserole. Brush edge of casserole with egg.
Place crust atop casserole; turn edge under & flute to edge. Cut a 1" hole
in center of crust to vent. Cut pastry scraps into decorative shapes; brush
top of crust with egg & lay on the scraps, brush again with egg.
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