Adapted from an article by John Mariani about Colonial Williamsburg, Virginia that ran in the magazine Sports Afield, my twist on a traditional pot pie leaves the wild game out and adds more veggies. Instead of being about living off the land, it’s a homage to modern Americana, and the frozen chicken pot pie. I always make it just after the holidays when I have currant jelly leftover from baking cookies. Your family will love this dish—it’s some of the best comfort food and sits right in chilly winter weather.—Michelle ZaffinoTwo pie crusts, top and bottom

1 pound of chicken meat, cut into cubes

2 Tbsp. olive oil

2 slices bacon

2 Tbsp. butter

2 diced carrots

1 cup diced potatoes

1/2 cup peas

3 Tbsp. flour plus some for dredging

2 cups chicken stock

1 bay leaf

2 Tbsp. currant jelly

1 egg

Salt and pepper chicken, dredge in flour, then brown in a skillet over medium-high heat in 2 Tbsp. olive oil. Remove from skillet. Saute bacon cut into 1-inch tidbits until crisp, and remove from pan. Melt 2 Tbsp. butter in skillet, add diced carrots, potatoes and peas. Saute for 3 minutes, and remove from skillet. Lower heat, stir in 4 Tbsp flour and cook while stirring for two minutes. Raise heat to medium, add 2 cups chicken stock, bring to a boil, then simmer for two minutes. Return chicken and vegetables to the skillet, bay leaf and currant jelly. Cover pan and simmer over low heat for 30 minutes. Add mixture to a pie pan lined with dough and place the other on top. Crimp the edges of dough, and brush it with a wash of one egg beaten with 1 Tbsp. water, then cut several vents in the pastry to allow steam to escape. Place on a baking pan, then bake for 35 to 40 minutes at 400 degrees F until crust is brown.

Quick Tip: Sometimes I cheat and use cooked meat saved from my last Julia Child-style roast chicken with tarragon. If you do this, skip the dredging and cooking step, obviously.