1/2 cup butter
2 medium leeks, sliced
1/2 cup all purpose flour
1 (14.5 oz) can chicken broth
3 cups shredded chicken
1 1/2 cup frozen cubed hash browns with onions and peppers
1 cup matchstick carrots
1/3 cup chopped parsley
1.2 tsp salt
1/2 tsp pepper
1 (17.3 oz) package frozen puff pastry sheets, thawed
1 large egg
1. preheat oven to 375. Melt butter in a large skillet over medium heat add leaks and saute 3 minutes. Sprinkle with flour; cook , stirring constantly , 3 mins. Whisk in chicken broth , bring to a boil, whisking constantly. Remove from heat; stir in chicken, and next 5 ingredients
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. Whisk together egg and 1 Tbsp water and brush top of pie.
3. Bake at 375 on lower oven rack 55 to 60 mins or until browned.
This was really tasty, certainly not like the Sam's chicken pot pie. Looks hard, but wasn't to bad at all.
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