Spring Chicken Pot Pie Recipe | The Leaf

Ingredients

• Pie Crust
• 1 cup whole wheat flour
• ¹⁄₃ cup light butter, cold and cubed
• 2 egg yolks, divided
• 1-2 Tbsp. nonfat milk
• Filling
• 1 Tbsp. olive oil
• ½ cup carrots, diced
• 1 leek, halved and sliced
• 2 tsp. minced garlic
• 1 cup mushrooms, sliced
• ½ cup asparagus, chopped
• 1 tsp. dried rosemary
• 1 ½ tsp. dried thyme
• 2 Tbsp. whole wheat flour
• 1 ½ - 2 cups chicken broth, low sodium
• 1 cup cooked chicken, cubed or shredded