The recipe: Chicken Pot Pie

Salt and pepper 1 cup sliced carrots 1 cup peas 1 cup corn 2 tbs butter 1/2 rotisserie chicken 2 tbs chopped shallots or onions 1/4 cup flour 1 1/2 cups chicken broth 1/2 cup white wine 1/2 cup half and half 1 tbs chopped fresh parsley 1 egg yoke beaten with 1 tsp water one 9’’ pie dough round

Preheat oven to 400 degrees. Bring a saucepan 3/4 full of lightly salted water to boil. Using a pasta insert or sieve, immerse the carrots and peas in the water and boil for about 4 minutes, add the corn and boil one more minute. Drain and set aside. Melt butter in a large frying pan and add shallots/onions, stirring until softened- about 2 minutes. Sprinkle in flour and stir well. Stir in broth, wine, half and half, and parsley and bring to a simmer. Cover and reduce heat to low, and simmer for 10 minutes. Stir in carrots, peas, corn and chicken. Season with salt and pepper. Transfer to a 9’’ deep-dish pie dish. Brush some of the egg yoke mixture in a 1-inch border around the edge of the pie dough round. Place the round, egg side down, over filling and press the dough to the rim of the dish. Trim off any overhanging dough and brush the surface lightly with the remaining egg mixture. cut a few slits in the center of the top with the tip of a knife. Place on a baking sheet. Bake until the crust is golden brown, about 30 minutes, serve hot! Pie Dough- make this first! If you have a food processor put 1 1/2 cups flour 1/2 tsp salt in bowl and pulse a few times, add 6 tbs chilled butter and 2 tbs shortening. Pulse until a course meal forms. Add enough cold water (up to 1/3 cup) with the motor running, until a ball forms. Form into a disk and refrigerate for 30 ( while you make the filling) roll out into a round 1/8-inch thick. * I didn’t refrigerate the dough the first time and it was just great! Refrigeration makes it a bit more firm and easier to work with. * I got cheap $2.99 white wine from Trader Joe’s. Anything will do. The sauce smells divine when cooking! Enjoy!