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Comfort Food | |
| 1/2 cup butter 2 medium leeks, sliced 1/2 cup all-purpose flour 1 (14.5-oz.) can chicken broth 3-5 cups chopped/pulled cooked chicken (you could use store bought, if not boil a mix of white/dark meat in vegetable/chicken stock and fresh herbs, let cool and pull). Amount depends on whether or not you are using veggies/hashbrowns) 1 1/2 cups frozen cubed hash browns with onions and peppers (optional) 1 cup matchstick carrots (optional) 1/3 cup chopped fresh flat-leaf parsley (optional) 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 (17.3-oz.) package frozen puff pastry sheets, thawed (or fresh pie crust) 1 large egg Gravy 2 Tbsp butter 2 Tbsp flour 1 10 1/2 oz can chicken broth (undiluted) 1/2 cup milk 2 tsp diced/minced onion 1/2 tsp pepper | |
| Step 1 Preheat oven to 375�. Melt butter in a large skillet over medium heat; add leeks, and saut� 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 (note you can skip the veggies and replace with more chicken). Step 2 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 (you can use/add evaporated milk to brush). Step 3 Bake at 375� on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes. Step 4 Melt butter in a large skillet over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Whisk in broth and remaining ingredients. Cook over medium heat, whisking constantly, 2 minutes or until mixture thickens. Step 5 Slice pie and top with gravy. | |
| This is from Centerville Bakery Cape Cod and is Oprahs favorite. | |
Unrated | |
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