New Yummy-ness

We had a very yummy chicken pot pie last night. Oh, so good! I ate way too much! I thought I'd share this recipe with you!

• 1 recipe Pastry Topper ( I used a rolled up, store bought pie crust!)
• 1 cup chopped leek (3 medium) or onion (1 large)
• 1 cup sliced fresh mushrooms
• 3/4 cup sliced celery (1-1/2 stalks)
• 1/2 cup chopped red sweet pepper (1 small)
• 2 tablespoons butter or margarine
• 1/3 cup all-purpose flour
• 1 teaspoon poultry seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1-1/2 cups chicken broth
• 1 cup half-and-half, light cream, or milk
• 2-1/2 cups chopped, cooked chicken (I cheated here too and used the canned can...)
• 1 cup loose-pack frozen peas or frozen peas and carrots
• 1 egg, beaten

directions

1. Prepare Pastry Topper; set aside. (Recipe below.)
2. In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
3. Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
4. Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.

Creamy and delicious! I wasn't too sure how I'd feel about the mushrooms but it was great. Next time I make this I think I'll throw in some potatoes and an extra dash of salt.