Our next installment of Dinner And A Movie features Phish’s July 25, 2003 show from Verizon Wireless Amphitheatre in Charlotte, NC. Join us on the couch as we return to our original Tuesday night showtime (January 26th) at 8:30PM ET at webcast.livephish.com. We’re keeping things easy (and hearty) on the dinner front with Betty Frost’s recipe for Chicken Pot Pies (with veggie option). Full recipe can be found below. Don’t forget to tag your dinner photos #phishdinnerandamovie. We have selected Meals On Wheels as our beneficiary for this webcast. All donations made via The WaterWheel Foundation will be given to that organization. You can donate any time at phish.com/waterwheel. Vulnerable seniors are at the greatest risk amid COVID-19. Local Meals on Wheels programs are on the front lines every day, focused on keeping older Americans safe and nourished in communities across the country. For more information about Meals On Wheels click here. Chicken Pot Pies (with Veggie options) Makes 4-6 servings Ingredients 3 whole (6 split) boneless) chicken breasts (or 1 lb. mushrooms – ideally shitake or portobello, quartered) 5 cups chicken stock (or veggie stock) Medium yellow onions, chopped (approx. 2 cups) 2 cups carrots chopped in small cubes 1 ½ cups cubed potatoes (yukon gold, with skin on, or russet, peeled) 1 package frozen peas (10 oz or approx. 2 cups) 3-4 Tbsp olive oil 2 chicken (or veggie) bouillon cubes (or 2 tsp Better Than Bullion) 12 Tbsp (1 1/2 sticks) unsalted butter 3/4 cup flour 1/4 cup cream 1/2 cup parsley, finely chopped Kosher salt to taste Freshly ground black pepper 1 egg 1 package frozen puff pastry (or go ahead, try to make your own, British Baking geeks) Instructions Preheat the oven to 350 degrees F. Rub chicken breasts with olive oil, sprinkle generously with salt and pepper and roast for 40 minutes or until just cooked through. Remove from the oven and let cool slightly (and remove skins if needed), and cut th