Chicken Pot Pie

Chicken Pot Pie
Photo by Charles E. Walton IV

Ingredients

  • ½ cup butter
  • ½ cup frozen peas
  • 1 tablespoon chopped fresh dill, divided
  • 2 cups frozen baby corn blend*
  • 1 tablespoon water
  • ¼ teaspoon freshly ground pepper
  • 1 large egg yolk
  • + 19 more ingredients
    • ½ (15-ounce) refrigerated piecrust
    • 1/3 cup chopped fresh parsley
    • 1 teaspoon Worcestershire sauce
    • ¾ teaspoon salt
    • 3 cups chopped cooked chicken
    • 3 cups chopped cooked chicken
    • 1 large egg yolk
    • ½ cup frozen peas
    • 2 cups frozen baby corn blend*
    • 1 tablespoon water
    • 1 (14-ounce) can low-sodium chicken broth
    • ½ (15-ounce) refrigerated piecrust
    • 1 (14-ounce) can low-sodium chicken broth
    • ¼ teaspoon freshly ground pepper
    • 1 tablespoon chopped fresh dill, divided
    • ½ cup all-purpose flour
    • ¾ teaspoon salt
    • 2 small leeks or 1 small onion, chopped
    • 2 small leeks or 1 small onion, chopped

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 we...

View full recipe at My Recipes

Comments

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