Deep Dish Chicken Pie

Tamsin: GREAT! David LOVES it. I double my pie crust, double the filling, and make it in my 9x13 stoneware pan. Nigel can eat half a 9x13, although he doesn’t feel so good afterwards.

2 T margarine or butter

3 meduim leeks or 1 lg onion, chopped

1 c sliced fresh mushrooms

¾ c sliced celery

½ c chopped red sweet pepper

1/3 c all purpose flour

1 t sage

¼ t salt

¼ t black pepper

1 ½ c chicken broth

1 c half & half, light cream, or milk

2 ½ c chopped cooked chicken

1 c frozen peas

1 beaten egg

I roll and make a bottom crust for my 9x13. Melt margarine or butter in large saucepan, add leeks or onion, mushrooms, celery, and red pepper; cook for 4 to 5 min or until tender. Stir in flour, sage, salt and black pepper. Add broth and milk all at once. Cook and stir until thickened and bubbly. Sitr in cooked chicken and peas. Pour into baking dish. Place pastry over hot chicken mixture, turn edges under and flute. Brush with egg. Bake at 400° 30 – 35 min or until crust is golden brown. Cool 20 min before serving.