Thursday, October 29, 2009

Chicken Pot Pie

Chicken Pot Pie
From Cottage Living, January 2005

1/2 cup butter
1 small onion, chopped
1/2 cup all-purpose flour
1 14oz can low-sodium chicken broth
3/4 tsp salt
1/4 tsp pepper
1 tsp Worcestershire sauce
1/2 cup frozen peas
2 cups frozen baby corn blend
1/3 cup chopped fresh parsley
1 TBS chopped fresh dill, divided
3 cups chopped cooked chicken
1/2 refrigerated piecrust
1 large egg yolk
1 TBS water

Preheat oven to 400 degrees.

Melt butter over medium heat. Saute onions 7 minutes. Sprinkle flour over onions. 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 tsp dill, and chicken. Mix well. Pour into a greased 9-inch deep pie dish.

Whisk together egg yolk and 1 TBS 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 tsp of dill. Bake at 400 degrees for 30-35 minutes or until pastry is golden brown and mixture is bubbling.

Very easy pot pie to make, and would be even faster using pre-cooked diced chicken. Next time I'll cut the butter to 1/3 or 1/4 cup because it was way to much for this recipe. A good fall and winter meal!

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