Chicken Pot Pie

I have found an amazing pot pie recipe!!  I had originally pinned this to my Little House on the Prairie board on Pinterest because it seemed like such an old-fashioned recipe.  I think the thing that really makes it is the fresh herbs.  I've never really cooked with fresh herbs before but I don't think this would be near as good without them!  The great thing about pot pies is you can use whatever veggies you want so if you have lots of fresh veggies that would make it even better!

Without furthur ado... CHICKEN POT PIE

I started by chopping up an onion.  The original recipe called for leeks or a small onion.  I'm guessing my onion was bigger than size small but it worked.  And I only cried a little!  lol

After sauteeing the onions in butter, I added a can of chicken broth and some salt, pepper & Worcestershire sauce.

After boiling that to get the sauce, I added a bag of frozen corn, fresh parsley, fresh dill and chicken

Yes, the crust is refrigerated but you could obviously make your own.  The underside of the crust has an egg wash on it and you're supposed to do it on top as well before sprinkling more dill.  I forgot to do that until it was already in the oven.  FYI - a 400 degree oven is really hot to stick your face in while you wash your pie crust in egg!

BUT ...

It came out really good and will definitely be made again!!

Ingredients

• 1/2 cup butter
• 2 small leeks or 1 small onion, chopped
• 1/2 cup all-purpose flour
• 1 (14-ounce) can low-sodium chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon Worcestershire sauce
• 1/2 cup frozen peas
• 2 cups frozen baby corn blend*
• 1/3 cup chopped fresh parsley
• 1 tablespoon chopped fresh dill, divided
• 3 cups chopped cooked chicken $
• 1/2 (15-ounce) refrigerated piecrust
• 1 large egg yolk
• 1 tablespoon water

Preparation

1. 1. Preheat oven to 400°. Melt butter over medium heat. Sauté leeks 7 minutes. Sprinkle flour over leeks. Cook, stirring constantly, for 3 minutes. Whisk in chicken broth and next 3 ingredients; bring to a boil. Remove from heat. Add peas, corn blend, parsley, 2 teaspoons dill, and chicken. Mix well. Pour into a greased 9-inch deep pie dish.
2. 2. Whisk together egg yolk and 1 tablespoon water, and brush underside of crust edge with egg wash. Place crust, brushed side down, over pie; crimp or use back of fork to seal rim of crust around dish. Cut 4 to 5 vents in the pastry. Brush top with egg wash, and sprinkle with remaining 1 teaspoon dill. Bake at 400° for 30 to 35 minutes or until pastry is golden brown and mixture is bubbling.
3. *For testing purposes, we used Birdseye baby corn mix with corn, carrots, and broccoli.

Note: Note that packaged roasted, diced chicken, although convenient, tends to be salty, so be sure to taste before seasoning. To keep sauce from bubbling over in the oven, place on a baking sheet or seal edges of dough by pressing with back of a fork around the rim of pie dish.

Ana Kelly, MyRecipes
JANUARY 2005

http://www.myrecipes.com/recipe/chicken-pot-pie-10000001585259/