Double-Crust Chicken Pot Pie

Remove the center dish to your table. This double-crusted potted chicken pie will simply dazzle your guests.
Preheat the oven to 375 degrees. Melt the butter in a large skillet over medium-high heat; add the leeks and simmer for 3 minutes. Sprinkle with flour; cook, stirring constantly, for 3 minutes. Pour in the chicken stock; bring to a boil, whisking constantly. Remove from heat; add chicken and the following 5 ingredients.Roll out each sheet of dough into a 12-inch x 10-inch rectangle on a lightly floured surface. Place 1 sheet in a 9-inch-deep pie dish; spoon the chicken mixture onto the batter. Place the remaining sheet of dough on top of the filling in the opposite direction of the bottom sheet; bend the edges and press down with the prongs of a fork, compacting until the bottom crust forms. Whisk together the egg and 1 tablespoon of water and brush it over the top of the pie.Bake at 375 degrees on the bottom rack of the oven for 55-60 minutes or until lightly browned. Let stand for 15 minutes.