Chicken Pot Pie

Chicken Pot Pie.....5 servings:

Ingredients:
5  5" pre made pie shell & 5 pie top <Found at any superstore>
100 ml milk 2%
50 ml heavy cream, 35 % <or less % in MF>
1 egg yolk
1 tea spoon corn starch <Mixed with 1/4 cup of cold water>
3-4 tea spoons leeks, chopped
2 tea spoon red pepper, chopped
1 tea spoon garlic, chopped
2-3 tea spoons celery, chopped
1/2 cup chicken breast, cooked, small cubed
25 gm sweet peas, fresh or frozen
1/2 tea spoon thyme leaves, chopped
1/3 tea spoon Savoury <Herbs>
1/4 tea spoon ground nutmeg
1/4 tea spoon sugar
1/2 cup shredded Parmesan or Gruyere cheese
2 tea spoons butter
1 tea spoon olive oil

* salt-pepper

Method:
In a saute pan add the oil and the butter. Saute the blue colour coded ingredients on a low to medium heat, till the chicken is fully cooked. Now, add the purple colour coded ingredients and mix it. In a separate pot take the milk and the cream and start cooking and brink it to boil.  Now, add the cooked chicken-veggie mixture in it. Add the corn starch mixture and stir it gently <To make the sauce a bit thick>. Distribute the mixture in 5 pie shell equally. Sprinkle the cheese on top. Cover it with the pie shell and close it <Make sure the edges are tight, you may use a fork to close it properly>. Take the egg yolk in a cup, add 2-3 tea spoons water and blend it well. Paint them with a light, even coat of egg wash using a pastry brush. Make a small hole/cut on each stuffed pie using a paring knife. Now, bake them in the oven @ 325 degrees F for 20 minutes, check it with a meat thermometer and if the centre reaches to 140+ degrees F, it has been cooked! If not continue cooking for 4-7 more minutes. Serve hot with your choice of condiments!