Winter pot pie
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
2 tablespoons port
2 cups shredded rotisserie chicken
3 ounces sugar snap peas, thinly sliced crosswise
5 tablespoons unsalted butter
5 tablespoons flour
2 1/2 cups chicken broth
Salt and pepper
1 pinch nutmeg
All-butter puff pastry, thawed, or prepared pie crust
1 egg beaten with 1 tsp water, optional

Sizzle:
Cook bacon over medium-high heat in a large, heavy skillet until crisp, 10 minutes. Drain on paper towels.

Brown:
Add mushrooms, onions and carrots to the skillet. Season with salt and pepper. Cook until mushrooms are beautifully browned, 10 minutes. Add garlic and thyme, cook 1 minute. Deglaze with port. Scrape into a large bowl. Mix in chicken and snap peas.

Thicken:
Melt butter over medium heat. Whisk in flour, cook 3 minutes. Slowly add broth, whisking thick, 5 minutes. Season with salt, pepper and nutmeg. Pour sauce over chicken and mix.

Fill:
Scrape chicken mixture into a deep 9-inch pie plate. Cast on bacon. Cover with pastry or pie crust; snip in a vent. Brush with beaten egg (or don't, for a more rustic look). Bake at 400 degrees until top is crisp and middle bubbles, 25 minutes. Enjoy warm.

Leah Eskin is a Tribune special contributor. Contact her at leahreskin@aol.com