Chicken Pot Pie

From Williams-Sonoma
Serves 4-6

1 C sliced peeled carrots
1 C shelled fresh peas or thawed frozen peas
1 C corn kernels
2 T unsalted butter
4 skinless, boneless chicken thighs, about 1 1/2 lbs, cut into bite-sized pieces
2 T chopped shallot
1/4 C all-purpose flour
1 1/2 C chicken stock
1/2 C dry white wine
1/2 C half-n-half
1 T chopped fresh flat-leaf parsley
salt and freshly ground pepper
1 large egg yolk beaten with 1 t water
Basic Pie Dough rolled into a 9-inch round

Preheat the oven to 400 F. Bring a saucepan three-fourth full of lightly salted water to a boil. Using a pasta insert or large sieve, immerse the carrots and peas in the water and boil until crisp tender, 3-5 minutes. Lift out, drain, and transfer to a bowl. Repeat with the corn, boiling for 1 minute. Set aside.

In a large frying pan with a lid over medium-high heat, melt the butter. Add the chicken and cook, uncovered and stirring occasionally, until browned on all sides, about 8 minutes. Add the shallot and cook, stirring until softened, about 2 minutes.

Sprinkle in the flour and stir well. Stir in the stock, wine, half-n-n half, and parsley and bring to a simmer. Cover, reduce eh heat to low, and simmer for 10 minutes. Stir in the carrots, peas, and corn. Season to taste with salt and pepper. Transfer to a 9-inch deep-dish pie dish. Brush some of the egg yolk mixture in a 1-inch border around the edge of the pie dough round. Place the round, egg side down, over the 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 yolk mixture. Cut a few slits in the center of the top with the tip of a knife.

Place the dish on a baking sheet. Bake until the crust is golden brown, about 30 minutes. Serve hot.

**Notes from Em**

I substitute the vegetables around also using peas and green beans. So long as you have a total of 3 cups, and it's a veg that won't mush (like zucchini) you should be fine to use just about
anything.

When adding the liquids into your chicken/butter/flour mixture, do it really slowly like when you're making a roux. This will help to make sure the sauce gets nice and thick.