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Deep-Dish Chicken Pot Pie

Chicken pot pie is comfort food of the first order.
  • 1/3 cup (5 tablespoons plus 1 teaspoon) butter
  • 1/3 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 cups chicken broth
  • 2/3 cup half-and-half
  • 3 cups cooked chicken breast, cut or torn into bite-size pieces
  • 3 medium carrots, cooked until tender and diced (see Note below)
  • 1 cup frozen peas, thawed (see Note below)
  • 2 medium carrots, in half-inch dice (approximately 1 cup)
  • 6-ounce jar sliced mushrooms, drained
  • Unbaked 9-inch deep-dish double-crust piecrust (see Standard Pie Pastry)
  • Milk (optional)
Preheat oven to 425°F.

Over medium heat, melt the butter in a medium saucepan. Add the onion and celery and cook until onion is transparent and softened, but not brown. Sprinkle in the flour, salt and pepper and stir for a few minutes until smooth and flour has "cooked" a bit.

Add the chicken broth and half-and-half, stirring constantly to avoid lumps. Simmer for about 3 minutes until sauce is bubbly and thickened. Remove from heat and stir in the chicken, carrots, peas and mushrooms. Cover and keep warm. (The sauce can be made ahead of time, refrigerated, and reheated before adding the chicken and vegetables.)

Spoon filling into pastry-lined 9-inch deep-dish pie pan. Add top pastry to top of pie, trimming off excess. Fold edges under to seal, and flute rim. Make several slits in the top to vent. Brush top with a tablespoon or so of milk, if desired, to ensure a nice golden crust.

Bake at 425°F for 30 to 40 minutes or until crust is golden brown. Serve hot.
Makes about 5 to 6 servings.

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