Dalia's Deep Dish Chicken Pie -

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Dalia's Deep Dish Chicken Pie

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By Dolores Kostelni

Posted July 23rd, 2007

This article is reprinted with permission from THe Potluck Cookbook: Classic Recipes for Any Occasion, by Dolores Kostelni, (2005, Amazon Remainders Account)

THe Potluck Cookbook: Classic Recipes for Any Occasion

Servings:	6
Author Notes:	This wonderful dish is a classic, American treat of chicken and vegetables in a creamy sauce topped with tender piecrust.
Ingredients:	1/3 cup unsalted butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1 1/2 cups chicken stock 2/3 cup half and half 2 1/2 to 3 cups cooked chicken breast cut into bite-sized pieces 3 carrots, cooked and diced 1 cup frozen peas, thawed 1 jar sliced mushrooms, drained 1 two-crust box refrigerated pie crust (or click link below to make your own)
Instructions:	1. Preheat oven to 425° F. Butter a 9-inch deep-dish pie plate and set aside. 2. Melt the Butter in a medium saucepan. Add the onion and cook until soft. Stir in the flour, salt and pepper until well blended. 3. Add the stock, then the half and half while stirring until well combined, bubbly and thickened. Remove the pan from the heat and mix in the chicken, carrots, peas, and mushrooms. 4. Transfer the mixture to the prepared pie plate. Fit the piecrust over the filling, folding the edges under and crimping attractively. Make several slits in the top with the point of a paring knife. 5. Bake 30 to 40 minutes or until crust is golden brown. Allow the pie to settle 5 minutes before serving.