I tried this recently, used some left over roast chicken. I added a little over 3 cups of chicken and it was delicious. I used Swanson's canned chicken broth and whole milk. Enjoy!


  • Pastry:
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 - 5 tablespoons cold water
  • Filling:
  • 2 tablespoons butter or margarine
  • 3 medium leeks or 1 large onion, chopped
  • 1 cup sliced fresh mushrooms
  • 3/4 cup sliced celery
  • 1/2 cup chopped red bell pepper
  • 1/3 cup all-purpose flour
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chicken broth
  • 1 cup half-and-half, light cream, or milk
  • 2 1/2 cups chopped cooked chicken
  • 1 cup frozen peas
  • 1 beaten egg


For pastry: In a medium mixing bowl, sift together flour and salt. Using a pastry blender, cut in hortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to one side of bowl. Repeat with 3 to 4 more tablespoons water, using 1 tablespoon at a time until all dough is moistened. Form into a ball.
On a lightly floured surface, roll pastry into a rectangle 1/8-inch thick. Trim to a rectangle 1-inch larger than a 2-quart rectangular baking dish. Using a small cookie cutter, cut some shapes out of the center of the pastry. (For steam to escape during baking.)Reserve the pastry shapes.

In a large saucepan, melt butter over medium heat. Add the leeks or onion, mushrooms, celery, and red bell pepper; cook for 4 to 5 minutes or until tender. Stir in the flour, poultry seasoning, salt and black pepper. Add the broth and half-and-half, light cream or milk, all at once. Cook and stir until thickened and bubbly. Add chicken and peas. Pour into baking dish.

Place pastry over the hot chicken mixture in the dish; turn edges of pastry under and flute to top of dish. Brush with egg. Place the reserved pastry shapes on top of pastry. Brush again with egg.

Bake at 400 degrees for 30 to 35 minutes or until the crust is golden brown. Cool about 20 minutes before serving.

6 servings.

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Submitted 6/13/05.
Source: Better Homes & Gardens
Submitted By: Joy Bowers
Deep-Dish ChickenPie