Deep Dish Chicken Pot Pie(Makes 8 Servings) - cooking recipe

Ingredients

3 c. cubed, cooked chicken
1 c. sliced, cooked carrots
1 c. diced, cooked potatoes
1 c. frozen green peas, thawed
1/2 c. chopped celery
6 Tbsp. margarine or butter
1/3 c. unsifted flour
7 tsp. Wyler's chicken-flavor instant bouillon or 7 chicken-flavor bouillon cubes
1/8 to 1/4 tsp. pepper
5 1/2 c. milk
3 c. biscuit baking mix
1 egg yolk plus 1 Tbsp. water (optional)

Preparation

Preheat oven to 375\u00b0.
In a large saucepan, cook celery in margarine until tender.
Stir in flour, bouillon and pepper; add 4 1/2 cups milk.
Cook and stir until thickened and bubbly.
Stir in chicken, carrots, potatoes and peas; remove from heat.
In a medium bowl, combine remaining milk and biscuit mix; mix well. Turn 2/3 of dough into well-greased 13 x 9-inch baking dish; sprinkle with flour.
With floured hands, pat evenly over bottom and up sides of dish.
Pour chicken mixture into prepared dish. Turn remaining dough onto a well-floured surface.
Knead until smooth.
Roll out to 1/8-inch thickness.
Cut into eight 3-inch rounds; arrange on top of casserole.
If desired, beat together egg yolk and water.
Brush on rounds.
Bake 25 to 30 minutes or until crust is golden.
Refrigerate leftovers.