Balsamic vinaigrette

1/2 c extra virgin olive oil
1/4 c balsamic vinegar
1 tsp honey
1 tsp dijon mustard
1 shallot, minced
1 clove garlic, minced
salt and pepper to taste

Combine in a shaker bottle and shake well before serving.

Chicken pot pie

1 1/2 pounds chicken, mixture of white and dark meat, cubed

1 c sliced carrots
1 c peas
1/2 stick celery (or you can substitute 1 tsp celery salt and reduce salt a bit)

Steam or boil for about 15 minutes (I prefer the former but have done both)

Cook until onions are translucent:

1/3 c butter
1 small chopped onion

Add and stir till combined:

1/3 c flour
1 tsp salt and 1/2 tsp pepper (adjust to taste as you try this recipe)
1/2 tsp celery seed

Add, stirring constantly:

1 3/4 c chicken broth
2/3 c milk

Bring to a slow boil, mixture should thicken.  Takes about ten minutes or so.

Line pie dish with crust, add chicken mixture and pour sauce over top.

Top with crust and cut slits in top crust.

Bake at 425º for 30 to 35 minutes.  I usually cover the edge with a crust ring for about half the cooking time so that it doesn't get too brown.