• ½ cup Fresh Harvest Mushroom & Sage infused olive oil
  • 2 medium leeks, sliced thin
  • ½ cup all-purpose flour
  • 2 cups low sodium chicken broth
  • 3 cups chopped cooked chicken
  • 1 ½ cups frozen cubed hash browns with onions and peppers
  • 1 cup matchstick carrots
  • 1/3 cup chopped fresh flat-leaf parsley
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper
  • 1 package Puff Pastry (2 crusts), thawed
  • 1 tbsp. Fresh Harvest Butter olive oil


Preheat oven to 375˚. Add Mushroom & Sage olive oil to a large skillet over medium heat; add leeks, and sauté 4-5 minutes. Sprinkle flour over leeks, and cook, stirring constantly, 3 minutes. Next, whisk in chicken broth, and bring to a boil, whisking constantly. Remove from heat; fold in chicken, hash browns, carrot matchsticks, parsley, salt and pepper. Stir well.

Fit 1 piecrust into a 9-inch deep-dish pie plate that has been lightly coated with Butter olive oil. Spoon chicken mixture into piecrust. Top with remaining crust and fold edges under, sealing to bottom crust, and crimp. Cut 4 to 5 slits in top of pie for steam to escape. Place pie on a baking sheet pan. Bake at 375° on lower oven rack for 45  minutes. Lightly brush top of pie with butter olive oil and bake an additional 5 minutes or until filling is bubbly and crust is golden brown. Remove from oven and let stand 15 minutes before serving.

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