Chicken Pot Pie

Chicken Pot Pie

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

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.

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. Makes 4 to 6 servings