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Double crust chicken pot pie
Nb persons: 8
Yield:
Preparation time:
Total time:
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| Ingredients: | |
| 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 carotts |
| 1/3 cup | chopped fresh flat leafed parsley |
| 1/2 tsp | salt |
| 1/2 tsp | freshly ground black pepper |
| 1 ( 17.3 oz) package | frozen puff pastry sheets, thawed |
| 1 large | egg |
Hands on 31 minutes
Other: 1 hr 41 minutes
1- preheat oven to 375 degrees. Melt butter in a large skillet over medium heat ; add leeks, and sauté 3 minutes.
Sprinkle with flour; cook, stirring constantly , 3 minutes.
Whisk in chicken broth; bring to boil , whisking constantly. Remove from heat; stir in chicken and next 5 ingredients.
2- roll each pastry sheet into a 12x 10 inch rectangle on a slightly 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 fork, sealing to bottom crust. Whisk together egg and 1 tbsp water, and brush over top of pie
3- bake at 375 on lower rack 55 to 60 minutes or until browned. Let stand 15 minutes.
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