*Ingredients:
Salt and Freshly Ground Pepper

1 cup sliced peeled carrots

1 cup shelled peas or thawed frozen

1 cup corn kernels

1 tablespoons unsalted butter

4 skinless, boneless chicken thighs, cut into bite sized pieces

2 tablespoons chopped shallot

1/4 cup all-purpose flour (replace with Gluten-Free flour)

1 1/2 cups chicken stock

1/2 cup half and half

1 tablespoon fresh flat leaf parsley

1 egg yolk beaten with 1 teaspoon water

One 9 inch pie dough round, homemade or purchased

*I strive to only use organic ingredients, especially when it comes to dairy and any meat. Organic Roots and Barron's are my first choice stores to buy everything for this recipe.

Method:
Preheat the oven to 400*. Bring saucepan three-fourths full lightly salted water to a boil. Using pasta insert or large sieve, immerse the carrot pieces 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 heat, melt the butter. Add chicken and cook uncovered, stirring occasionally, until browned on all sides, about 8 minutes. Add the shallot and cook until softened, about 2 minutes.

Sprinkle in the flour and stir well. Stir in the stock, wine, half and half, and parsley and bring to a simmer. Cover, reduce heat to low and simmer 10 minutes. Stir in the carrots, peas and corn. Season with salt and pepper. Transfer to a 9 inch pie dish or individual ramekins.

Brush some of the yolk mixture in a 1 inch border around the edge of the pie dough round. Place the the round egg side down, over the filling, and press the 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 pie dish or ramekins on a baking sheet. Bake until the crust is golden brown, about 30 minutes.