Wednesday, March 7, 2012

Double-Crust Chicken Pot Pie*

Double-Crust Chicken Pot Pie.
This is a lot like my Mama's chicken pot pie, except she never used leeks nor would she have used puff pastry or any ready-made pastry, she made her own.  We found this recipe from Southern Living to be quite tasty, and it was easy to make.  We are fond of leeks, so we thought they added a nice flavor to the pie.
Leeks add nice flavor to the pie.

Chicken Pot Pie Recipe

YIELD: Makes 6 to 8 servings 
HANDS-ON: 30 Minutes 
OTHER: 1 Hour, 40 Minutes


  • 1/2 cup butter
  • 2 medium leeks, sliced
  • 1/2 cup all-purpose flour (I will cut back on flour to 1/4 cup next time).
  • 1 (14.5-oz.) can chicken broth
  • 3 cups chopped cooked chicken (I used a rotisserie chicken from Whole Foods.)
  • 1 1/2 cups frozen cubed hash browns with onions and peppers
  • 1 cup matchstick carrots
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 (17.3-oz.) package frozen puff pastry sheets, thawed (I will use regular pastry next time).
  • 1 large egg


1. Preheat oven to 375°. 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 a boil, whisking constantly. Remove from heat; stir in chicken and next 5 ingredients.
2. 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.
3. Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

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