Ingredients:
1 cup sliced peeled carrots
1 cup frozen corn
1 cup frozen peas
2 TB 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 TB chopped fresh flat-leaf parsley
1 egg yolk, beaten
1 (9) inch refrigerated pie dough
Directions:
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, reduce 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 dough to rim of dish. Brush surface 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 til crust is golden brown, about 30 minutes. Serve hot.
