Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ c butter
2 medium leeks, sliced or some green onions
½ c flour
1 (14.5 oz) can chicken broth
3 cups chopped cooked chicken
1½ c frozen ccubed hash browns with onions and peppers, or left over roasted potatoes
1 c matchstick carrots
½ c chopped fresh flat-leaf parsley (optional. or some dried parsley)
½ t salt
½ t pepper
1 package puff pastry sheets, thawed
1 egg
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Directions: |
Directions:1. Preheat oven to 375º. Melt butter in a large skillet over medium heat, add leeks and saute 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.
2. Roll each pastry sheet into 12x10 inch rectangle on a lightly floured surface. Fit one sheet into the bottom of a 9 inch deep dish pie plate, spoon chicken mixture into pastry, Place remaining pastry sheet over filling and 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 T water and brush over top.
3. Bake at 375º on lower rack in oven 55-60 minutes or until brown. Let stand 15 minutes. |
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Number Of
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Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: I can't be doing all this for a pot pie. Use left over chicken, no worry about which kind of seasoning you may have used or about half of a rotisserie chicken. Use leeks or some kind of onion. Hashbrowns use left over roasted potatoes or skip them. Chicken broth - canned, boxed, instant, homemade, bullion, half white wine half water - sometimes you just go with what you have. I use match stick carrots because we keep them around for salads and cooking. I add a couple of handfuls of frozen mixed veges (get the kind with potatoes in the mix and don't worry about the hashbrowns! A bit of dried parsley or fresh or skip it. I use one sheet of puff pastry. Stretch it a little bit by pressing hands in the center and moving out. I put chicken mixture in the pan, top with puff pastry, The egg and water are nice or a tiny bit of milk, skipping the egg and water. I put it on with a pastry brush or dip a paper towel in the stuff and dab it on. Cut a couple of holes to let steam escape and throw it in the oven.
I have used a pie pan, ramekins, smaller pie pans or baking pans...anything! Mix vege/chicken mixture one day and top and bake another.
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