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
Cook bacon over medium-high heat in a large, heavy skillet until crisp, 10 minutes. Drain on paper towels.
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.
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.
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 email@example.com
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