CHICKEN POT PIE

1. Preheat oven to 375 F. In a cast iron skillet, heat the olive oil over medium high heat, add carrots, celery and shallots and sauté until tender. Remove from pan and set aside once finished.
2. In the same skillet, add the 3 tbsp butter and melt until foamy, then adding the equal parts flour, whisking as you add to form your roux. Once combined, whisk in your dry wine and heat for about 30 seconds and allow to simmer. Now slowly add your chicken stock, whisking as you pour. Finally, add your heavy cream and simmer mixture for about 10 mins.
3. Add the cooked carrots, celery and shallots back into the gravy, along with the chicken, peas, corn and parsley. Stir to combine into gravy.
4. Cut your pastry sheet into desired sheets and layer your crust on top, overlapping pieces as you arrange them. Coat your crust with the egg wash and bake for 30-40 mins until golden brown on top. Allow to set for at least 10 mins before serving, enjoy!