Makes 4 to 6 servings

While this retains an old-fashioned flavor, the use of a couple of convenience foods makes it "new-fashioned." You'll have it ready by the time the oven takes to preheat!

2 tablespoons unsalted butter
4 boneless, skinless chicken thighs, about 1 1/4 pounds, trimmed and cut into bite-sized pieces
2 tablespoons chopped shallots
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup dry white wine
1/2 cup half-and-half
1 tablespoon chopped parsley
One 1-pound bag of thawed frozen vegetable combination (use your favorite blend, such as baby carrots, baby corn, corn kernels and peas)
Salt and freshly ground pepper, to taste
1 refrigerated piecrust
1 large egg yolk mixed with 1 teaspoon water, for glaze

1. Position a rack in the center of the oven and preheat to 400°F.


2. In a large skillet, melt the butter over medium-high heat. Add the chicken and cook uncovered, turning once, until browned on both sides, about 8 minutes. Add the shallots and cook until softened, about 2 minutes.


3. Sprinkle with the flour and stir to coat well. Stir in the broth, wine, half-and-half, and parsley and bring to a simmer. Cover and reduce the heat to low. Simmer until lightly thickened, about 10 minutes. Stir in the thawed vegetables. Season with salt and pepper. Pour into a 9-inch deep-dish pie plate.


4. Brush the egg mixture in a 1-inch border around the circumference of the crust. Place the crust, egg side down, over the filling, and press the crust to the sides of the dish to adhere. Brush the top of the crust lightly the egg mixture. Cut a few slits in the crust with the tip of a knife.


5. Place the pie on a baking sheet. Bake until the crust is golden brown, about 30 minutes. Serve hot.

Note: Any homemade pie pastry recipe for a 9-inch pie can be substituted for the store-bought crust. If you wish, substitute use 3 cups cooked vegetables for the thawed frozen vegetables.