This is a family favorite. It’s a version of Grandmothers savory chicken pot pie. It’s was one of her favorites and everyone else’s at her table. Over the years I have put my own spin on it! Hope you like it.

Chicken Pot Pie

• 1 package of Pepperidge Farm Puff Pastry, thawed but cold
• 6 skinless chicken breasts, cubed
• 1 cup diced carrots
• 1  cup diced celery
• 1 cup chopped spring onion
• 1 cup dry white wine
• Salt
• Pepper
• Butter
• Flour
• Egg wash

Thaw puff pastry.  Sauté carrots, onion, celery and chicken until chicken are lightly browned, 8-10 minutes.  Add wine and simmer for 10 minutes.  Drain and cool chicken mixture.  On a floured surface, roll 1 puff pastry sheet to line the bottom and sides of a 10″. Line a round casserole dish with one sheet of puff pastry, sprinkle lightly with flour or Wondra.  Add chicken mixture.  Dot chicken mixture with 2 Tbs butter.  Roll second puff pastry sheet to cover the skillet or dish.  Trim and wrap the pastry sheet edges to seal.  Brush with egg wash (one egg yolk + 1 TBS water, whisk together). Sprinkle with salt and pepper. Cut and X in the middle of the pastry to vent during cooking. Bake at 375 for 30 minutes or until golden brown. Rest 15 minutes before serving. Serves 4-5.

White Wine Gravy

• 6 TBS butter
• 6 TBS flour
• 2 cups chicken broth
• 1 cup white wine

Melt butter in sauce pan. Wisk in flour to make a paste. Add chicken broth and ½ of wine. Add more wine to thin as necessary. Add salt and pepper to taste.  Enjoy.