Chicken Pot Pie With Pork Rinds
Recipe Tags:
chicken | classic | comfort food | Easy | favorite | main | Pie | pot pie | southern | southernrecipeswithSR
Prep Time:
2 hours
Serves:
4
Ingredients
- Chicken Pot Pie With Pork Rinds:
• 1/2 cup Southern Recipe Pork Rinds, crushed
• 1/2 cup Butter
• 2 medium Leeks, sliced
• 1/2 cup All-purpose flour
• 1 can (14.5 oz.) Chicken broth
• 3 cups Chicken, cooked and chopped
• 1 1/2 cups Frozen cubed hash browns with onions and peppers
• 1 cup Carrots, sliced
• 1/3 cup Fresh parsley, chopped
• 1/2 tsp. Salt
• 1/2 tsp. Ground pepper
• 1 package (17.3 oz.) frozen puff pastry sheets, thawed
• 1 large Egg
Preparation
1. Preheat oven to 375°F.
2. Melt butter in a large skillet over medium heat.
3. Add leeks and sauté for 3 minutes.
4. Sprinkle with flour and crushed pork rinds; cook, stirring constantly, for 3 minutes.
5. Whisk in chicken broth and bring to a boil, whisking constantly.
6. Remove from heat and stir in chicken and the next 5 ingredients.
7. On a lightly floured surface, roll each pastry sheet into a 12 x 10-inch rectangle.
8. Fit one pastry sheet into a 9-inch deep-dish pie plate.
9. Spoon chicken mixture into the pastry-lined pie plate.
10. Place the remaining pastry sheet over the filling in the opposite direction.
11. Fold edges under and press with a fork to seal the crust.
12. Whisk together egg and 1 tablespoon water, then brush over the top of the pie.
13. Bake on the lower oven rack for 55 to 60 minutes, or until browned.
14. Let stand for 15 minutes before serving.
Recipe Category:
Main