Double-Crust Chicken Pot Pie

Name: Double-Crust Chicken Pot Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters butter; 237 milliliters matchstick carrots; 411 grams chicken broth; 710 milliliters chopped cooked chicken; 1 large egg; 118 milliliters all-purpose flour; 79 milliliters chopped fresh flat-leaf parsley; 355 milliliters frozen cubed hash browns with onions and peppers; 2 mediums leeks, sliced; 1 teaspoons freshly ground pepper; 490 grams package frozen puff pastry sheets, thawed; 1 teaspoons salt

You can never have too many main course recipes, so give Double-Crust Chicken Pot Pie a try. One serving contains 649 calories, 20g of protein, and 43g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have flat-leaf parsley, salt, chicken broth, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Preheat oven to 37

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Oven

Melt butter in a large skillet over medium heat; add leeks, and saut 3 minutes.

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Butter

Leek

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Frying Pan

Sprinkle with flour; cook, stirring constantly, 3 minutes.

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All Purpose Flour

Whisk in chicken broth; bring to a boil, whisking constantly.

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Chicken Broth

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Whisk

Remove from heat; stir in chicken and next 5 ingredients.

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Whole Chicken

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.

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Whole Chicken

Roll

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.

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Crust