Deep Dish Chicken Pie
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A home-kitchen version of deep dish chicken pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1/4 c. butter
- 1 small onion, chopped
- 1/4 c. finely chopped celery
- 3 Tbsp. flour
- pinch each: freshly ground black pepper and nutmeg
- 2 c. chicken broth
- 6 c. cubed, cooked chicken
- 1/2 c. peas (fresh or frozen)
- 1 Pillsbury prepared pie crust (unbaked)
- 1/4 lb. mushrooms, quartered
- 2 small carrots, peeled and sliced
- salt and pepper to taste
Method
In saucepan over medium heat, melt butter.
Add onion and celery and cook until soft.
Stir in flour and cook until thickened.
Add pepper and nutmeg.
Gradually stir in broth, stirring constantly, until mixture thickens.
Mix in chicken, peas, mushrooms and carrots.
Season to taste.
Pour chicken mixture into a 9-inch baking dish, 2-inches deep.
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