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Chicken Pot Pie Recipe


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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None

8 tablespoons butter
1 cup diced onion
1 cup diced celery
1 cup diced carrots
1 cup sliced leeks
pound mushrooms, sliced
1 teaspoon dry thyme leaves or several sprigs fresh thyme
1 teaspoons poultry seasoning
2/3 c flour
4 cups chicken broth
1 bay leaf
1 rotisserie chicken, shredded
Salt and freshly ground pepper to taste
2 sheets frozen puff pastry, thawed

Preheat oven to 400 degrees. In a large saucepan, melt 2 tablespoons of the butter over medium heat. When the butter is hot, add the garlic and saute for 1 minute or until it is golden. Add the onion, celery, carrots, leeks, mushrooms, thyme and poultry seasoning and saute for 5 to 10 minutes, or until the vegetables are wilted. Remove from the heat and set aside.
In another saucepan, melt the remaining 6 tablespoons of butter over low heat. Add the flour and mix well. Cook over low heat for 5 to 10 minutes, or until pale golden. Slowly add the chicken broth, stirring with a wire whisk until smooth. Add thyme sprigs and bay leaf. Bring to a boil, simmer for 5 minutes, then add to the vegetable mixture, along with the chicken. Return to a boil, remove from the heat and season with salt and pepper to taste. Remove bay leaf and thyme stems.
Line casserole dish with one sheet of puff pastry. Brush with egg wash. Add chicken filing. Top with second sheet of puff pastry. Seal edges. Brush with egg wash. Cut slits to vent. Bake for 15 minutes or until pastry is puffed and brown.

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