Chicken Pot Pie

Original recipe from Williams Sonoma Comfort Food.

This was an easy chicken pot pie recipe.  I did not line my bowls in a pie crust, I only placed the crust over the top....that made me feel a little less guilty about eating it.  Makes 6 servings.

Ingredients:

6 tablespoons unsalted butter

1 cup chopped leeks

1/2 cup finely diced carrots

1/3 cup peas, fresh, canned or frozen

1/3 cup plus 1 tablespoon flour

4 1/2 cups chicken broth

4 cups cooked, shredded chicken

1 semi baked potato, cut into chunks

Pie Dough

1 large egg

Melt 1 tablespoon of butter over medium high heat.  Add in leeks and carrots, stirring occasionally, until leeks are tender.  Remove from heat and stir in peas and potato.

In a large saucepan, melt the remaining 5 tablespoons of butter.  Whisk in flour and let bubble gently for 1 minute.  Gradually whisk in the chicken broth.  Bring to a boil, whisking frequently.  Stir in the shredded chicken and vegetable mixture.  Season with salt and pepper.

Preheat oven to 400 degrees.  Spoon mixture into six 1 1/2 cup oven proof soup crocks or ramekins.

Roll out dough and cut into squares large enough to drape over your bowl.  On the side facing down, lightly coat around the edge with beaten egg.  Press to bowl.  Brush the top with egg as well.  Bake until pastry is puffed and golden brown, about 25 minutes.