Be the first to Ingredients:
- 3 cups cooked chicken, chopped
- 1 1/2 cups chicken broth
- 1 purchased or homemade pie crust
- 1/4 cup butter
- 8 ounces sliced fresh mushrooms
- 1 medium onion, chopped
- 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
Preparation:
In a large saucepan, melt butter or margarine. 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.
Chicken pot pie recipe serves 6.
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Chicken and Rice Index
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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