Chicken pot pie

This is yummy and not that hard.

 Here is what you need:
1 onion,
2 cups of chicken broth (I used better than bullion)
1/4 cup of flour,
1/2 cup of cream or half and half
1 cup of wine
shredded chicken (I used a rotisserie chicken)
4 tablespoons of butter
thyme
garlic,
3 carrotts
3 stalks of celery

Peel and chop 3 carrots.

Do the same with the celery and onion

Saute veggie with several tablespoons of butter in a large sturdy sauce pan for 3-4 min until onion and celery are tender.  If you like garlic I like alot add some fresh garlic.

Add the chicken and if it cold chicken like mine was because I shredded it ahead of time cook for a few min until it is warm.

Add 1/4 cup of flour and mix in and cook for a min

 

Add broth, wine and simmer for a couple min until it thickens.  Add salt and pepper and the cream. Add what ever seasonings you like.  I added fresh thyme and red pepper flakes along with lemon juice.  Simmer for a few min add more liquid if you need.

Now onto the crust

Mix 3 cups of flour with 1/2 tablespoons of salt

Cut 3 sticks of cold butter into the flour with a pastry cutter until it resembles small pebbles.

Whisk and egg and add to flour butter mixture along with 1 tablespoons of vinegar and 4-5 tablespoons of cold water

Mix until to forms a shaggy ball.

Place ball in freezer bag and flatten and chill for 15 min and then roll out on a floured surface

Place some of the filling in a casserole dish.  You will have leftover and you can freeze it for another time.

Cover casserole with crust and trim off excess and make a few slits with a knife to create vents.  Whisk an egg and brush on top.

Bake at 375 for 30-40 min until golden on the top.  Dish up and enjoy.