Thursday, February 3, 2011

Southern Living's Chicken Pot Pie

Hands-on: 31 minutes; Total Time: 1.5 hours.
Yield: Makes 6 to 8 servings. (Served four hungry diners in my case. We each had two helpings.)


  • 1/2  cup  butter
  • 2  medium leeks, sliced
  • 1/2  cup  all-purpose flour
  • 1  (14.5-oz.) can chicken broth
  • 3  cups  chopped cooked chicken
  • 1 1/2  cups  frozen cubed hash browns with onions and peppers (I bought both ingredients separately)
  • 1  cup  matchstick carrots
  • 1/3  cup  chopped fresh flat-leaf parsley
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground pepper
  • 1  (17.3-oz.) package frozen puff pastry sheets, thawed (refrigerated Pillsbury pie crust was a less expensive equally good substitute)
  • 1  large egg


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.
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.
3. Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

Comments: While chicken pot-pie is a wonderful comfort food, I discovered I would choose Shepard's Pie over Chick Pot Pie... 

Discovered recipe in Southern Living's February 2011 edition. See original recipe here.

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