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.