Photo: Jennifer Davick; Styling: Amy Burke
Hands-on Time
31 Mins
Other Time
1 Hour 41 Mins
Makes 6 to 8 servings

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

How to Make It

Step 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.

Step 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.

Step 3

Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

Ratings & Reviews

steponme's Review

April 28, 2011
I've made better tasting pot pies from this site. Just did have enoght depth in flavor and I did care for the puff pastry crust b/c the bottom wasn't flaky enough and doesn't reheat well.

kempton6's Review

January 23, 2011
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.

Best Pot Pie

September 22, 2015
This is excellent ! One of the best pot pies ever. The leeks make this dish and the crust came out beautiful.

Texasqt's Review

July 10, 2013
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.

vanessarush's Review

January 28, 2013
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.

JaniceCWeber's Review

November 26, 2012

ReviewSL's Review

October 15, 2012

wb1441's Review

August 30, 2012

donnaandrez's Review

March 13, 2012

mikoprice's Review

November 26, 2011