Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make chicken pot pie.

1 Uncle Giuseppe's Rotisserie Chicken (pulled and lightly shredded)

14 oz. container Uncle Giuseppe's Chopped Mirepoix (carrots, celery, onion)

6 oz. box Cremini Mushrooms (sliced)

1 cup frozen peas

3 Scallions (thinly sliced)

3 cups Chicken Stock

1 cup Heavy Cream

1/2 lb. Butter

1 cup Flour

2-9" Deep Pie Shell

1 box Pie Crusts

Fresh Thyme, Rosemary and Sage (1 sprig each, fine chop)

1 large egg with 2 tablespoons of water (beat well)

Salt and pepper to taste

Preheat a medium saucepot to medium high heat. Add butter and mirepoix to pot and season with salt and pepper. Stir the pot for 10-15 minutes or until vegetables begin to get soft and onions becomes slight translucent. Add mushrooms.

Add flour to the vegetables. Stir well to incorporate all the flour into the butter. Once all flour is incorporated, bring heat down to low.

Add chicken stock and heavy cream. Allow mixture to come to a slight simmer. Once mix simmers, remove from heat.

Add pulled chicken, scallions, peas and fresh chopped herbs. Mix well.

Place pie shells into a preheated 375-degree oven for five to seven minutes. Check often and pop any bubbles that might occur with a fork.

Remove pie shells from oven and fill evenly with pot pie mix.

Place pie crust over mix. Pinch sides of crust to form a seal and then puncture the center of the pie crust to allow steam to escape while cooking.

Brush top pie crust with egg-wash and season with coarse sea salt or flaky sea salt.

Place filled pies back into oven and bake for 30 minutes or until top is golden browned.