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Double Crust Chicken Pot Pie Recipe

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This recipe for Double Crust Chicken Pot Pie is from The Koplitz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
˝ cup butter
2 medium leeks, sliced
˝ cup of all purpose flour
1 (14.5 oz.) can chicken broth
3 cups of chopped cooked chicken
1 ˝ cups frozen cubed hash browns with onion and peppers
1 cup of matchstick carrots
˝ cup chopped fresh flat parsley
˝ teaspoon of salt
˝ teaspoon of freshly ground pepper
1 (17.3 oz.) package frozen puff pastry sheets, thawed
1 large egg
Directions:
Directions:
1. Preheat oven to 375. Melt butter in a large skillet over medium heat; add leeks, and sauté 3 minutes. Sprinkle flour; cook, stirring constantly for about 3 minutes. Whisk in chicken broth; bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 5 ingredients.
2. Roll each pastry sheet into a 12x10 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 tablespoon of water, and brush over top of pie.
3. Bake at 375 on lover oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Great recipe but be sure to let it stand for the full 15 minutes.

 

 

 

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