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1
Cube or shred cooked chicken and place in bowl.
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2
If using raw chicken, cook chicken in a stock pot by adding chicken breasts, 1 tsp onion salt, and covering it in water.
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3
Boil chicken over med heat 15-20 minutes until chicken is cooked through
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4
Drain water from chicken, let cool and then cube chicken and place in separate bowl.
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5
Preheat oven to 425.
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6
In a sauce pan over medium heat saute onions in butter and cook until translucent.
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7
Add carrots, celery, and broccoli to the pan and saute 2-3 minutes more.
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8
Add the flour stir and cook for a minute
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9
Gradually add in the chicken stock and the wine if using it.
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10
Add the parsley, sage, bay leaf, salt and pepper.
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11
Bring to a boil, stirring continuously and simmer until thickened.
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12
Turn to med-low heat
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13
Stir in the milk and heat without boiling for 2 minutes.
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14
Remove the bay leaf.
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15
Mix in the chicken and peas.
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16
Pour mixture into the pie pastry.
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17
Moisten the edge of the pastry with water, and top with remaining pastry pinch the bottom and top pastry together to seal.
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18
Make a slits on the top of pie crust to allow steam to escape.
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19
Beat egg and brush the pastry with it.
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20
Bake in preheated over for 30-40 minutes, or until pastry is golden and filling bubbly.
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21
Remove from oven and allow 10 minutes to cool.
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22
Slice and serve alone or with yummy mashed potatoes for a real treat!
