Double-Crust Chicken Pot Pie
Photo: Jennifer Davick; Styling: Amy Burke
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.
kempton6's Review
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
This is excellent ! One of the best pot pies ever. The leeks make this dish and the crust came out beautiful.
Texasqt's Review
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
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.
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