Yields: 10 servings

• 8.5 ounce can peas, drained
• 8.75 ounce can whole kernel corn, drained
• 14.5 ounce chicken broth
• 4 carrots
• 1 pound chicken, cooked and shredded (about 2.5 cups shredded)
• .5 cup heavy cream
• 1/3 cup flour
• 1 large potato (optional)
• 1/3 onion, white
• 4 tablespoons unsalted butter
• 1 tablespoon freshly chopped parsley
• 2 garlic cloves, minced
• 1 teaspoon salt
• .5 teaspoon pepper
• 1 pie crust, refrigerated or homemade
• 1 egg
• 1 tablespoon water

1. Start with prepping everything. Dice the potato (the smaller the better to cook evenly), slice the carrots, finely dice the onion, chop parsley and open and drain all the cans.
2. You can use pre-cooked shredded chicken like a rotisserie chicken and leftovers. You can also quickly cook and shred chicken by poaching. To poach your chicken, boil water, drop the chicken in to cook for 15 minutes or until fully cooked. Shreds easily.
3. Pre heat oven to 350 degrees.
4. On the stovetop, on a medium-high heat up the skillet. I use a 10 inch skillet.
5. Place the butter in with the diced onion, sliced carrots and potato.
6. Add flour and whisk the melted butter and flour together well.
7. Slowly add in the chicken broth while whisking.
8. Add minced garlic, chopped parsley, salt and pepper. Cook for about 10 minutes. The broth should be nice and thick.
9. Stir in heavy cream.
10. Stir in peas, corn and shredded chicken.
11. Unroll a refrigerated pie crust and place over skillet. The skillet is hot so be careful (you can also cook the stovetop ingredients in a separate pan and transfer to skillet).
12. Use an egg wash over the pie crust. Beat one egg with 1 tablespoon water for egg wash. Brush on.
13. Bake 25 minutes or until the top gets slightly brown.
14. Remove from oven and let set until cool enough to eat.

• Preparation time: 20 minutes
• Cook time: 25 minutes