Rating: 4.5 stars
23 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Lose the centerpiece to your table. This Double-Crust Chicken Pot Pie is enough dazzle guests.

Recipe by Southern Living February 2011

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Credit: Jennifer Davick; Styling: Amy Burke

Recipe Summary test

hands-on:
31 mins
additional:
1 hr 41 mins
total:
1 hr 72 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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