Ingredients
- Gravy:
- 2 9-inch pie shells, unbaked
- 2 cups cooked, shredded chicken
- 2 medium, russet potatoes (cooked, cooled, peeled & diced)
- 2 carrots, diced
- 1 celery stock, diced
- 1/2 cup frozen peas
- 1 egg, beaten
- 3 Tbsp. - 1/4 cup butter
- 3 Tbsp. - 1/4 cup flour
- 1/4 cup white wine
- 1 can chicken broth
- 1/4 cup heavy cream
- 1 tsp. chicken bouillon
- 1/8 tsp. rubbed sage, dried thyme, dried tarragon, onion powder
- Salt & pepper, to taste (approx. 1/2 tsp. salt & 1/4 tsp. pepper--more if using potatoes)
Preparation
Step 1
Sauté carrots and celery in a small amount of olive oil until softened. (Note: I have cooked them in the gravy instead of a separate pan with good results)
In large sauté pan, melt butter. Sprinkle flour over butter and cook flour until bubbling and slightly browned. Add white wine and chicken broth and whisk until smooth and thickened. Add heavy cream and seasoning to taste.
Add chicken, carrots, celery, and peas to gravy. Allow to cool before putting in pie shell.
Preheat oven to 425°F.
Roll out bottom pie shell and place in pie pan. Brush bottom of pie crust with half the beaten egg. Add in filling. Roll out top pie shell and crimp edges. Cut vent holes in top of pie crust. Brush with remaining egg wash and sprinkle with salt.
Bake 30-40 minutes until golden brown. Allow to cool slightly before serving.