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.