Classic Deep-Dish Chicken Pot Pie

• FILLING
• 1 cup chopped leeks (3 medium) or 1 cup onion (1 large)
• 1 cup sliced fresh mushrooms
• 3/4 cup sliced celery (1-1/2 stalks)
• 1/2 cup chopped sweet red pepper
• 1 medium carrot, cut into thin diagonal slices
• 2 tablespoons butter
• 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 1 cup milk
• 2 1/2 cups chopped cooked chicken
• 1 cup loose-pack frozen peas
• 1 egg, beaten
• PASTRY TOPPER
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 4 -5 tablespoons water

1. Prepare Pastry, 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.
5. PASTRY TOPPER:
6. In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size.
7. Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened.
8. Form into a ball.
9. On a lightly floured surface, roll dough into a 13x9-inch rectangle.
10. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry (I like to wait and do this once it on the pie - makes moving it a lot easier).

filling, leeks, mushrooms, celery, sweet red pepper, carrot, butter, flour, poultry seasoning, salt, black pepper, chicken broth, light cream, chicken, loosepack, egg, topper, flour, salt, shortening, water

Taken from www.food.com/recipe/classic-deep-dish-chicken-pot-pie-508968 (may not work)