4 tablespoons butter
1/2 cup each finely diced onion
1/2 cup each finely diced carrot
1/2 cup each finely diced celery
2 teaspoons dried sage
2 teaspoons dried thyme
1 teaspoon smoked paprika
3 tablespoons vermouth
1/4 cup flour
3 cups chicken broth, plus a few tablespoons for the cornstarch
2 tablespoons soy sauce
1/4 cup heavy cream
4 cups cooked chicken, cubed
Kosher salt and coarse ground black pepper
3 tablespoons corn starch
3 tablespoons water
1 egg, beaten
Melt butter in a large pot then add the onion, carrot, and celery
Preheat oven to 350
Cook until the onion is just becoming translucent, about 3 minutes
Add the sage, thyme and paprika, mix and let cook about a minute
Add the vermouth, and cook one minute
Sprinkle the flour over top and stir in until well combined with the vegetables, cook 1 minute
Begin adding the broth, about a cup at a time, and stirring in well until sauce is smooth before adding more
Add the cream, stirring to combine, then let the mixture simmer 3 to 5 minutes until it begins to thicken
Add the chicken, then season to taste with salt & pepper
Mix cornstarch with water until smooth, then add to the pot and stir in – let simmer a few more minutes until thickened
Put into a pie dish, or smaller pie dishes - top with crust, brush with beaten egg, make a few small slits in the top and bake until golden brown, 25-35 minutes