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    Chicken Pot Pie II


    Source of Recipe


    Shanny/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.412

    List of Ingredients




    1/2 lb. frozen mixed vegetables, or mixture of your choice
    1 onion, coarsely chopped
    1 cup frozen corn
    1 tbsp. butter or margarine
    2 tbsp. flour
    1½ cup chicken broth
    1/2 tsp. marjoram
    1/2 tsp. salt
    dash of nutmeg
    dash of pepper
    1 - 1½ cups cooked diced chicken
    2 tbsp. dry sherry
    pastry for two-crust pie
    1 egg yolk
    1 tbsp. water

    Recipe



    Sauté all vegetables in butter or margarine; sprinkle flour over & blend in; cook 2 minutes, stirring constantly. Add broth & seasonings; cook & stir until thickened. Add chicken & sherry; heat through.

    Spoon mixture into pie crust; adjust top crust & crimp edges. Make slits to vent steam. Mix egg yolk with water & brush gently on top crust.

    Bake 20 minutes at 425°; allow to sit 10 more minutes before serving.

 

 

 

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