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Pork Rind Recipe

Chicken Pot Pie

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Prep Time:

2 hours


4 servings


    1/2 cup butter
    2 medium leeks, sliced
    1/2 cup all-purpose flour
    1 (14.5 oz.) can chicken broth
    3 cup chopped cooked chicken
    1 1/2 cup frozen cubed hash browns 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°F. Melt butter in a large skillet over medium heat; add leeks, and sautè 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 Tbsp. water, and brush over top of pie.

Bake at 375°F on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

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