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Double Crust Chicken Pot Pie


DOUBLE CRUST CHICKEN POT PIE
O'Charley's Copycat Recipe

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
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
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 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 tablespoon water, and brush over top of pie. Bake at 375 degrees on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.