Chicken Pot Pie

• Thaw your peas in a basket strainer to remove excess moisture.
  150 g peas, frozen
• Place your baking stone in the unheated oven. Preheat the oven to 450°F.

For the filling

• Fire up your butter in a large saute pan.
  3 oz butter, salted
• Add your carrots first. Give them a head start by about 5 minutes.
  150 g carrots
• Toss in the rest of your veg (except your peas) and your wine. Cover and let simmer for about five minutes or until the onions and celery are translucent.
  100 g celery, 150 g onion, sweet, 150 g pepper, bell, red, raw, 187.5 ml wine, white, Chardonnay
• Add your garlic, thyme, sage, and half your salt, pepper, and cayenne. Incorporate.
  50 g garlic, fresh, 2 g thyme, dried, 2 g sage, dried, rubbed, 1 g pepper, black, fresh cracked, 6 g salt, kosher, 1 g pepper, cayenne, dried, ground
• Add your chicken and peas, mixing gently so as not to destroy either one.
  16 oz chicken, cooked, dark meat, 150 g peas, frozen
• Make a slurry with your chicken stock and flour. When the wine is cooked down and your veg are looking dry, add your slurry.
  50 g flour, wheat, all purpose, 12 fl oz stock, chicken
• Let the slurry, veg and chicken simmer for a bit. It will thicken. Let it get dry-ish.
• Add your smoked paprika.
  1 g paprika, smoked, ground
• Mix in your heavy cream and reduce until fairly thick.
  8 fl oz cream, heavy
• Adjust your seasoning and take off heat.
  6 g salt, kosher, 1 g pepper, cayenne, dried, ground, 1 g pepper, black, fresh cracked

Let's make pie

• Whisk your egg together with about an ounce of water. This is your eggwash.
  1 ea egg, large, whole, 1 fl oz water
• If you're using scratch made pie crust, this will go better for you. I'm not. Mea culpa. There. I'm over it now.
  2 boxes pie crust, Pillsbury ready made
• Cut 6" circles from your crust. This will be hard with the Pillsbury because I think I can get two out of each crust.

  The the trim should be rolled and reused. It's fairly forgiving.
• Line your pie tins with the crust, being careful not to tear.
• Dock the bottom with a fork. Don't worry, there will be no ooze from the sauce.
• Fill your crusted pie pans with the filling. It's OK to heap up a bit over the rim, but don't go crazy. It's not an exact science. Use your best judgement.
• Add your top crust and crimp top and bottom together with your fingers or the tines of a fork. Trim off the excess.
• Cut slash the top open with a sharp knife or razor blade to allow steam to escape.
• Brush each one with eggwash and pop them in the oven, directly on the basking stone.
• Pull from oven when the top is a medium brown and shiny.
• Let cool before trying to remove them from the pans for service. Bottom should be brown and crispy.