Chicken Pot Pie
4 tbsp. butter
1/2 c. finely diced onion
1/2 c. finely diced carrot
1/2 c. finely diced celery
3 c. shredded cooked chicken or turkey
1/4 c. flour
3 c. low-sodium chicken broth, plus more if needed
Splash of white wine (optional)
1/4 tsp. turmeric
Salt and pepper, to taste
Chopped fresh thyme to taste
1/4 c. half-and-half or cream
1 whole unbaked pie crust
1 whole egg
2 tbsp. water
Directions
1 Pre-heat oven to 375 degrees 2. Mix all the chicken with the vegetables and heat in broth for 3 minutes and stir 3. Roll the pie crust onto a pie dish coated in butter and pour the filling in the pie then layer the crust on top. 4.Use 2 teaspoons of water and a egg mixed together to coat the top of the crust. 5. Bake for 25 to 30 minuted until crust is golden brown with bubbly filling. (Use foil around the end of the crust for 15 minutes of baking to prevent burning) 6.Enjoy