Chicken Pot Pie

1 shallot finely diced

1 T olive oil

1-10 oz bag frozen vegetables (carrots, peas, corn)

3 small potatoes, boiled tender, chopped

¼ cup celery, chopped

1 sprig rosemary

¼ cup white wine

1 cup cooked chicken, chopped

1 tsp herbs de province

3 tsp cornstarch

1 cup milk

1 cup half and half

Salt and pepper to taste

1 refrigerated pie crust dough

1 egg beaten with 1 T water

In a large pot, heat olive oil over medium heat. Add shallot and celery, cooking for 3 minutes. Add rosemary and frozen vegetables and heat for 5 minutes. Add wine, stirring to remove any brown bits from pan. Add chicken and herbs, stirring till heated. Dissolve cornstarch in milk and add to pan. Bring to a boil until mixture thickens. Lower to a simmer and add half of the one cup of half and half. Take off heat and remove rosemary.

Preheat oven to 375 degrees F. Roll out pie crust and cut out 4-5” diameter disks. Place on a parchment lined baking sheet along with remaining pie crust scraps. Brush crust with egg wash and bake for 10 to 15 minutes or until golden brown. Let cool.

Add remaining half and half to pot pie mixture and divide among 4 large ramekins or soup crocks. Bake for 15 minutes in 375 degree oven until bubbly. Remove from oven, top with pie crust disk and serve immediately. Use pie crust scraps for additional dipping if desired.