*  Exported from  MasterCook  *
 
                           Deep-dish Chicken Pie
 
 Recipe By     : Better Homes & Gardens, April 1989, Lisa Holderness
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        broiler chicken
    3      stalks        celery with leaves -- cut up
    1      small         onion -- quartered
    1                    bay leaf
    1      teaspoon      salt
      1/4  teaspoon      pepper
    1                    refrigerated unbaked pie crust -- room =
 temperature
      1/4  cup           butter
    1      cup           fresh mushrooms -- sliced
    1      large         leek -- chopped
      1/2  cup           celery -- sliced
      1/2  cup           red bell pepper -- cut into 1/2 pieces
      1/3  cup           all-purpose flour
      3/4  teaspoon      poultry seasoning
      1/2  teaspoon      salt
      1/4  teaspoon      pepper
    1      cup           half and half
      1/2  cup           frozen peas
    1                    egg -- beaten
 
 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.
 
 Bake in a 400 degree oven for 30 to 40 minutes, until the crust is golden
 brown. Serve immediately.
 
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