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| pastry sheets (short crust): 1 |
| leeks: 1 cup |
| white mushrooms (sliced): 1 cup |
| celery (thinly sliced): 3/4 cup |
| red sweet peppers (chopped): 1/2 cup |
| margarine (oleo): 2 Tbl |
| all-purpose flour (unsifted): 1/3 cup |
| poultry seasoning: 1 tsp |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| chicken broth: 1 1/2 cups |
| light whipping cream (fluid): 1 cup |
| chicken broth: 2 1/2 cups |
| frozen peas: 1 cup |
| eggs: 1 (beaten) |
Credit: www.bhg.com
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1. Prepare Pastry Topper; set aside.
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.
