Chicken Pot Pie

Preheat oven to 400F.

Boil potatoes for 15 minutes. Set aside.

Add oil and butter to large sauce pan over medium heat. Saute onions, carrots and celery until onions are soft. Add garlic, spices and herbs. Stir in flour to thicken.

Stir in chicken stock and bring up to a boil. Simmer for 5 minutes. Add half-and-half. Simmer to thicken. Add chicken, peas, corn and potatoes and heat thoroughly. Add salt and pepper to taste.

Line pie dish with pie crust and fill with mixture (you’ll probably have enough mixture for 2 pies). Top with another crust, pinching and sealing the edges. Cut slits into crust. Brush egg wash on crust.

Bake 25-35 minutes.