World's Best Chicken Pot Pie

Ivy Lane Designs

INGREDIENTS

1 ready-made pie crust
7 Tbsp. Butter, divided (2 to cook veggies, and 5 for the sauce)
4 cups of diced, chopped sliced vegetables (see list in paragraph above)
1 smidgen of garlic (if you like garlic a lot, add more smidgens)
5 Tbsp. flour
1 cup chicken broth (or more, if you like it saucy)
1 cup half and half (or heavy cream)
1/4 cup white wine (do not fear - all of the alcohol burns off and leaves a nice flavor - USE IT!)
1 Tbsp. tarragon (If you don't have any, buy it. This recipe's deliciousness depends on it)
1 1/2 t. salt
1/2 t. black pepper
3 to 4 cups of leftover cooked chicken, diced/cubed (skin and icky parts removed)
1 egg white
1 Tbsp. water

DIRECTIONS

Preheat oven to 425 degrees.
Melt 2 Tbsp. butter in large skillet over medium high heat. Add vegetables and garlic. Stir, stir, stir. Cook 7 minutes. Transfer to a bowl for later use.
Melt remaining 5 Tbsp. over low heat. Add flour and stir constantly for 2 minutes. You want to prevent it from burning. Low heat, stir, stir, stir. (You're making a roux, which is the thickening agent in three of the mother sauces of classical French cooking).
Add broth and cook, stirring constantly, until thickened
Add half and half and cook over low heat for about five minutes, stirring constantly.
Stir in tarragon, salt and pepper, and simmer 1 minute
Add chicken and vegetables. Stir to fully incorporate.
Pour into deep pie pan or casserole. I used a 2.5 liter casserole dish as I was concerned it would overflow in my oven. Place pan/dish on cookie sheet to prevent oven spillage mess.
Cover with crust. Pinch edges. Brush egg wash (beaten egg white and 1 Tbsp. of water) over entire crust, including edges. Cut vents in crust.
Bake at 425 for 20 to 25 minutes. Remove from oven. Allow to rest as long as you can stand it (+/- 5 minutes in our house).

Serve and enjoy!