This recipe was a big hit and I made it twice in the same week because I had enough ingredients on hand to make it again. We didn't even have any leftovers.
W-S Chicken Pot Pie
1 cup sliced peeled carrots
1 cup frozen corn
1 cup frozen peas
2 T unsalted butter
2 boneless skinless chicken breasts
1/4 cup all-purpose flour
1 1/2 cup chicken stock
1/2 cup half-n-half
1 T chopped fresh flat-leaf parsley
1 egg yolk, beaten
1 9-inch pie dough round
Preheat oven to 400. Boil carrots for 5 minutes, boil corn for one minute. Drain and set aside. In large frying pan with lid, melt butter over medium-high heat. Add chicken, and cook, uncovered, for about 6 minutes, stirring occasionally until browned on all sides. Sprinkle in flour and stir well. Stir in the stock, half and half, and parsley, and bring to a simmer. Cover, redue heat to low, and simmer for 6-7 minutes. Stir in veggies, including peas. Season with salt and pepper. Transfer to a 9 inch pie dish. Brush some egg yolk in a border around edge of pie dough. Place dough, egg side down, over the filling and press to rim of dish. Brush surfac lightly with remaining egg yolk. Cut a few slits in center of the top with the tip of a knife. Place pie dish on a baking sheet to catch spills. Bake until crust is golden brown, about 30 minutes. Serve hot.
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