Deep-Dish Chicken Potpie

3 tablespoons butter or margarine

1½ cups chopped leeks or onions

1½ cups sliced fresh mushrooms

1¼ cups sliced celery

1 cup chopped red sweet pepper (1 large)

½ cup all-purpose flour

1½ teaspoons poultry seasoning

¼ teaspoon salt

¼ teaspoon ground black pepper

2¼ cups chicken broth

1½ cups half-and-half, light cream, or milk

3¾ cups chopped cooked chicken (about 1¼ pounds)

1½ cups frozen peas and carrots or frozen peas

Lattice pastry strips

2¼ cups all-purpose flour

¾ teaspoon salt

⅔ cup shortening

7-9 tablespoons cold water

1 egg, lightly beaten

Heat oven to 400 degrees.

In a large saucepan melt butter over medium heat. Add leeks, mushrooms, celery, and sweet pepper; cook 5-8 minutes or until vegetables are tender. Stir in flour, poultry seasoning, salt and black pepper. Add chicken broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour mixture into an ungreased 3-quart rectangular baking dish.

For the pastry strips: In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (7-9 tablespoons water total). Form dough into a ball. On a lightly floured surface roll out the pastry and cut into 1-inch wide strips.

To assemble: Place some of the Lattice Pastry Strips over chicken mixture 1 inch apart. Give dish a quarter turn and arrange the remaining strips perpendicular to the first batch of strips on filling. Brush pastry strips with egg.

Bake, uncovered, 35-40 minutes or until pastry is golden. Let stand for 20 minutes before serving.

Serves nine.

@Recipe nutrition:Nutrition values per serving: 520 calories, 30 g fat (11 g saturated), 38 g carbohydrates, 3 g fiber, 22 g protein, 101 mg cholesterol, 644 mg sodium.

“Ultimate Casserole Cookbook” by the editors at Better Homes & Gardens (Wiley, 2011)