Winter pot pie (Leah Eskin, 1/01/11, Chicago Tribune)

4 strips bacon, sliced thinly crosswise

8 ounces button mushrooms, sliced

1 onion, quartered, sliced

3 carrots, sliced into coins

Coarse salt and freshly ground pepper

1 clove garlic, chopped

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 teaspoon water, optional

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

2. 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.

3. 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.

4. 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.