Double-Crust Chicken Pot Pie

Ingredients:
   1/2 cup butter $
 a pair of medium leeks, sliced
    1/2 cup general-purpose flour $
    1 (14.5-oz.) will chicken stock $
 three cups shredded sauteed chicken $
 one 1/2 cups frozen cubed hash browns with onions and peppers $
 one cup stick carrots $
    1/3 cup shredded contemporary parsley
    1/2 teaspoon salt
    1/2 teaspoon freshly ground pepper $
    1 (17.3-oz.) package frozen puff pastry sheets, thawed $
 one giant egg $

Preparation:  

  1. heat up kitchen appliance to 375°. soften butter during a giant pan over medium heat; add leeks, and sauté three minutes. Sprinkle with flour; cook, stirring perpetually, 3 minutes. Whisk in chicken broth; wake a boil, whisking perpetually. take away from heat; stir in chicken and next five ingredients.
    2. Roll every pastry sheet into a 12- x 10-inch parallelogram on a gently floured surface. work one sheet into a 9-inch pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in other way of bottom sheet; fold edges underneath, and press with tines of a fork, protection to bottom crust. Whisk along egg and one Tbsp. water, and brush over high of pie.
    3. Bake at 375° on lower kitchen appliance rack fifty five to hour or till tanned. Let stand quarter-hour.

0 comments:

Post a Comment

 
Top
HOt Trends