Monday, March 11, 2013

Double Crust Chicken Pot Pie

  • 1/2 cup butter 
  • 2 small onions, diced 
  • 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 
  • 1 16 ounce bag frozen mixed vegetables 
  • 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 
  • 1 large egg 

  1. Preheat oven to 375°. 
  2. Melt butter in a large skillet over medium heat; add onions, and sauté 3 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. 
  3. Whisk in chicken broth; bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 5 ingredients. 
  4. 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. 
  5. Bake on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

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