Sunday, February 19, 2012

Chicken Pot Pie

I know this picture is not that great. I meant to take a picture right when it came out of the oven but I didn't get around to it. I am not the best photographer anyway, but this is a really good chicken pot pie recipe and not really that difficult or time consuming to put together, but it does have to bake for an hour.
Chicken Pot Pie
1 stick of butter
2 leeks, chopped
1/2 c. flour
1 can of chicken broth
3 c. chicken cooked and shredded
1 1/2 c. frozen, cubed, hash browns O'Brien
1 c. chopped carrots
1/2 t. salt
1/2 t. pepper
1 pkg. frozen puff pastry, thawed out
1 egg, plus 1 T. water

Melt the butter and cook the leeks in the butter for 3 minutes. Sprinkle in the flour. Cook for 3 minutes whisking the whole time. Whisk in the chicken broth. Bring to a boil whisking constantly. Remove from heat and mix in the chicken, vegetables and salt and pepper.

Lightly roll out the puff pastry. Press one sheet into a 9x9 pan sprayed with Pam. Add the filling. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under. Whisk together egg and 1 T. water, and brush over top of pie.

Bake at 375° 55 to 60 minutes or until browned. Let stand for 15 minutes before serving.

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