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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This recipe was shared by James H. Schwartz, our senior editor, who loves pot pies. His original recipe calls for fresh pastry and haricots verts-thin French green beans-blanched and stirred in before baking. For time-saving purposes you can use refrigerated piecrust and omit the beans. If you have extra time, trim and blanch beans quickly before adding to this delicious dish. Store-bought rotisserie chicken provides ease and extra flavor. 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 |
Directions:
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. 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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