Double Crust Chicken Pot Pie

Prep Time : ---31 minutes ... Total time : ...41 minutes ... Makes 6 to 8 serving

1/2 --------------cup butter

2 ----------------medium leeks , sliced

1/2 --------------cup all-purpose flour

1 -----------------(14.5 ounces) can chicken broth

3 -----------------cups chopped cooked ckicken

1 -1/2 -----------cups frozen cubed hash browns with onions and peppers

1 -----------------cup matchstick carrots

1/2 --------------cup chopped fresh flat leaf parsley

1/2 --------------teaspoon salt

1/2 --------------teaspoon freshing ground pepper

1 -----------------(17.3 ounces) package frozen puff pastry sheets , thawed

1 -----------------large egg

1) Preheat oven to 374*F . Melt butter in a large shillet 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 .

2) Roll each pastry sheet into a 12x10-inch rectangle on a lightly floured surface . Fit one sheet into a 9-inch deep dish pie plate ; spoon chicken mixture into pastry . Place remaining pastry sheet over filling in opposite ddirection ofbottom sheet ; fpld edges under , press with thines of a fork , sealing to bottom crust . Whisk together egg and 1 tablespoon water ; brush over top of pie .

3) Bake at 375*F on lower oven rack 55 to 60 minutes or until gollden brown . Lep stand 15 minutes before serving .