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from Missfire's cookbook

Chicken Pot Pie Recipe




  • 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. . 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.

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    modified: 2012.04.13 | created: 2011.06.23

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