Monday, January 24, 2011

Double Crust Chicken Pot Pie

I'm in a winter funk and I'm pretty sure that the only thing that will pull me out of it is comfort food.

There are important questions before us. These questions include:  Is there anything more comforting that pie? For an actual meal is there anything more comforting than a pot pie? Yes, there is something more comforting. It's called a double crusted pot pie. 

I was hibernating this past Saturday when I got the newest issue of Southern Living. I poured through it when I saw a beautiful looking recipe for Double-Crust Chicken Pot Pie. So I made it for Saturday night dinner. Thankfully I keep a stash of puff pastry in my freezer and leeks in the veggie drawer of my refrigerator. The end result was a delicious fluffy crust and a creamy savory filling.  

Make this delicious recipe before winter is over. You won't regret it.

Double Crust Chicken Pot Pie (Southern Living February 2010)
1/2 cup butter
2 medium leeks, sliced
1/2 cup flour
3 cups cooked chicken
1 14.5 oz can of chicken broth
1 1/2 cups frozen cubed hashbrown with onions and peppers
1 cup matchstick carrots
1/3 cup chopped fresh flat-leaf parsley
1/2 tsp salt
1/2 tsp freshly ground pepper
1 (17.3 oz) package frozen puff pastry sheets, thawed
1 large egg

Preheat oven to 375 degrees. 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.  Roll each pastry sheet into a  12x10 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.  Bake at 375 degrees on lower over rack 55 to 50 minutes.  Let stand 15 minutes.


  1. The crust on that pie is divine. I can taste how flaky and rich it is. Great job!

  2. Ridiculously amazing - I love the gorgeous crust - it's a work of art. Great way to get out of the doldrums!

  3. hmm, I might be missing something, but I think you left the chicken out of the recipe.

  4. Haha. good catch. Way to miss the key to the whole recipes. Its up.

  5. What a fabulous crust!!! My hubby would be thrilled with this for dinner...I'll have to work it in to our menu soon :)

  6. This must be the most beautiful chicken pot pie I've ever seen. It looks so perfect and sounds delicious :)

  7. Pot pie is comfort food in its absolutely finest form. This one looks beyond delicious!

  8. OMG This is by far the most beautiful chicken pot pie I have ever seen! Bravo! This would definitely bring me out of my winter funk!

  9. cheryl@picture-perfectmeals.comJanuary 28, 2011 at 1:52 PM

    The crust is what makes the pot pie worth eating and two crusts! Heaven! Love your blog, great recipes.

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