Entree: Double-Crust Chicken Pot Pie
Source of Recipe
Souther Living, Feb. 2011
Recipe Introduction
Even a television star has to eat dinner! Oprah celebrated Centerville Pie Company’s top-quality chicken pot pie because it tasted delicious and meant dinner was only a few minutes away; the pies come frozen! Get behind Oprah’s comfort-food theme and make this decadent Double-Crust Chicken Pot Pie. Our users gave it a top-rated five stars; one even said that her mother-in-law couldn’t stop raving, making it a huge success in our books.
List of 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 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
1 large egg
Recipe
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.
SERVES 6
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