Double-Crust Chicken Pot Pie

• 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

1. Preheat oven to 375u0b0. 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.
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.
3. Bake at 375u0b0 on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

butter, leeks, allpurpose, chicken broth, chicken, onions, matchstick carrots, parsley, salt, freshly ground pepper, pastry sheets, egg

Taken from www.myrecipes.com/recipe/double-crust-chicken-pot-pie (may not work)