Friday, September 15, 2017

Double Crust Chicken Pot Pie

A creamy filling of chicken and vegetables and a flaky crust makes for comfort food at its absolute finest.

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1/2 cup butter 
2 medium leeks, sliced 
1/2 cup all-purpose flour 
1 (14.5-oz.) can chicken broth 
3 cups chopped cooked chicken 
1 1/2 cups frozen cubed hash browns with onions and peppers 
1 cup matchstick carrots 
1/3 cup chopped fresh at-leaf parsley 
1/2 teaspoon salt 
1/2 teaspoon freshly ground pepper 
1 (17.3-oz.) package frozen puff pastry sheets, thawed 
1 large egg 


Preheat oven to 375°. 

Melt butter in a large skillet over medium heat; add leeks, and sauté 3 minutes. Sprinkle with our; cook, stirring constantly, 3 minutes. Whisk in chicken broth; bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 5 ingredients. 

Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie. 

Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes

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