Chicken Pot Pie

Ingredients
2 T onions
1 C. frozen carrots
1 C. frozen corn
1 C. frozen peas
2 T. unsalted butter
2 boneless skinless chicken (or you can combine w/ dark meat too or use rotiserrie chicken)
1/4 C. all-purpose flour
1 1/2 C. chicken stock
1/2 C. milk
1/2 C. heavy cream
1 T. chopped fresh flat-leaf parsley
1 egg yolk, beaten
1 9-inch pie dough round
Salt and pepper to taste

Directions
1.  Preheat oven to 400 F.
2.  In large frying pan with lid, melt butter over medium-high heat. Add onions and chicken, and cook, uncovered, for about 6 minutes, stirring occasionally until browned on all sides.
3.  Sprinkle in flour and stir well. Stir in the stock, cream, milk and parsley, and bring to a simmer. Reduce heat to low, and simmer for 10 minutes or until sauce thickens. Stir in veggies simmer for another 3 minutes. Season with salt and pepper.
4.  You can use individual dishes or transfer to a 9 inch pie dish.  One pastry sheet makes 3-4 little ones.  Brush some egg yolk in a border around edge of pie dough. Place dough, egg side down, over the filling and press dough to rim of dish. Brush surface lightly with remaining egg yolk. Cut a few slits in center of the top with the tip of a knife. Place pie dish on a baking sheet to catch spills.
5.  Bake til crust is golden brown, about 30 minutes. Serve hot.