Okay, I had NEVER made a pot pie before (?!?!!), but for my first try, this one was off the charts! I didn't want potatoes in my version, so I substituted chopped celery and grated zucchini. I also added 2-3 sprigs of fresh oregano. As far as salt and pepper go, I didn't really measure. I just did it "to taste". My husband said he could eat this twice a week, it was so good!
1. 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. (I went ahead and added diced celery and onion, too, to sautee.)
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.
(For this step, I recommend baking the first pastry sheet - while placed in the dish - for about 10 mins on the bottom rack. It was a little too doughy for me otherwise.)
3. Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg