Chicken Pot Pie

Ingredients

• 2 cups baby corns frozen
• 0.5 cup butter 
• 14 ounce chicken broth low-sodium canned
• 3 cups roasted chicken cooked chopped
• 1 large egg yolk 
• 0.5 cup flour all-purpose
• 1 tablespoon optional: dill fresh divided chopped
• 0.3 cup parsley fresh chopped
• 2 small onion chopped
• 0.5 cup peas frozen
• 0.3 teaspoon pepper freshly ground
• 0.8 teaspoon salt 
• 1 tablespoon water 
• 1 teaspoon worcestershire sauce 

Equipment

• oven
• whisk
• pie form

Directions

1. Preheat oven to 40
2. Melt butter over medium heat. Saut leeks 7 minutes.
3. Sprinkle flour over leeks. Cook, stirring constantly, for 3 minutes.
4. Whisk in chicken broth and next 3 ingredients; bring to a boil.
5. Remove from heat.
6. Add peas, corn blend, parsley, 2 teaspoons dill, and chicken.
7. Mix well.
8. Pour into a greased 9-inch deep pie dish.
9. Whisk together egg yolk and 1 tablespoon water, and brush underside of crust edge with egg wash.
10. Place crust, brushed side down, over pie; crimp or use back of fork to seal rim of crust around dish.
11. Cut 4 to 5 vents in the pastry.
12. Brush top with egg wash, and sprinkle with remaining 1 teaspoon dill.
13. Bake at 400 for 30 to 35 minutes or until pastry is golden brown and mixture is bubbling.
14. *For testing purposes, we used Birdseye baby corn mix with corn, carrots, and broccoli.