A Cook's Notes on Dill: Dilled Chicken Pot Pie

| August/September 1993

Serves 4 to 6

This is a perfect way to use leftover roasted or poached chicken and vegetables, or you may make it from scratch. Turkey substitutes nicely for the chicken. Try this dish with different vegetables: artichoke hearts or ­asparagus make a deluxe filling, and mushrooms are a good addition.


• 3 tablespoons butter
• 1/2 cup finely diced celery
• 1/2 cup finely diced onion
• 1 small bay leaf
• 3 tablespoons flour
• 1 1/2 cups chicken stock
• 1 1/2 cups milk or cream
• Dash or two of Tabasco sauce
• Salt and freshly ground black pepper to taste
• 1 1/2 to 2 cups shredded or diced cooked chicken meat
• 3/4 pound diced cooked potatoes
• 1/2 pound diced cooked carrots
• 4 to 6 ounces cooked green peas, or use green beans cut in 1-inch pieces
• 1/2 cup chopped dill

Melt the butter over low heat in a large saucepan. Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft.

Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes.

Stir in the chicken stock and the milk or cream. Cook the sauce over low heat for 15 minutes, stirring occasionally. Remove the bay leaf and add the Tabasco, salt, and pepper.

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