Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 

Chicken Pot Pie

1/2 cup butter

½ medium sweet onion, diced

2 cloves of garlic, minced

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 ½ cups frozen mixed vegetables

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

Preheat oven to 375°. Melt butter in a large skillet over medium heat; add leeks, and sauté 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.

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.

Place baker’s rack in the bottom of Dutch Oven.  Bake at 375° on lower oven rack or hang over medium heat with top coals for 55 to 60 minutes or until browned. Let stand 15 minutes.