Deep Dish Chicken Pot Pie

By Don and Ingrid Brestler

Serves 4 to 6 

Spice Crust

  • 3 cups all purpose flour
  • 2 tbsp instant minced onion powder
  • 1 tsp salt
  • 1 tsp sugar
  • ¼ tsp pepper
  • ¼ tsp oregano
  • ¼ tsp basil
  • ½ cup butter or margarine (I can’t believe it’s not butter)
  • ½ cup shortening
  • 1 egg, slightly beaten
  • 6 to 8 tbsp ice water
  • 1 tbsp milk

Mix dry ingredients, cut in butter and shortening till crumbly. With a fork mix in water mixture till moistened and divide dough in half wrap in wax paper and refrigerate while preparing filling.

Filling

  • 2?½ cups cut up leftover chicken or turkey
  • ¼ tsp salt
  • ¼ tsp poultry seasoning
  • 2 cups frozen mixed vegetables
  • ½ cup onions, cut up
  • 2 medium potatoes, cubed

Stir fry chicken, onions, potatoes with a bit of oil until translucent in skillet and add frozen vegetables, cook for 3 to 5 minutes, set aside and add sauce (below).

Sauce

  • 3 tbsp butter or margarine
  • 3 tbsp all purpose flour
  • 1 cup half and half cream
  • ¾ to 1 cup chicken broth
  • salt and pepper to taste

Cook butter and flour until bubbly, stir in half and half and chicken broth to thicken. Stir sauce into filling and set aside.

Roll ½ of the dough into a rectangle (1?8″) and fit into 11″ x 9″ pan and trim pastry. Add filling. Roll out the dough for the top cover, slit, and brush with 1 egg and 1 tbsp of milk (beaten) for a golden brown crust.

Bake at 375?F for 35 to 45 minutes or until crust is golden brown. Let stand 5 minutes. Cut into squares.

Hint: Use the same spiced crust for meat pies.

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