The Humpherys Family

Double-Crust Chicken Pot Pie

Source  Southern Living
Recipe Added:  12/26/2011
1/2 cup butter
1 medium onion, diced
1/2 cup flour
1 can chicken broth
3 cups chopped cooked chicken
1 1/2 cups frozen hash browns
1 cup diced or shredded carrots
2 Tbsp parsley
1/2 tsp salt
1/2 tsp pepper
1 pkg frozen puff pastry, 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 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.

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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