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.
Excellent and easy. I made two alterations: 16 oz bag of frozen mixed vegetables instead of the carrots and I used a regular pie crust instead of the puff pastry. Everything else exactly as written. Perfect comfort food on a cold, wintery evening.
Very good recipe! My chicken pot pie turned out just like the photo! I could not find the cubed hash browns with onions so I used plain cubed hash browns. I didn't add onion because some of the posts said that they thought the dish was oniony. I am glad I didn't because it still turned out very tasty.
Wow! Just made this for dinner, and it was a very pretty and delicious dish! I have to admit I was leery of all those leeks, but it worked. One variation I made was to use refrigerated O'Brien style potatoes from Simply Potatoes. Worked just fine! This would be a lovely company dish.