White Wine Chicken Pot Pie

Psalm 19:14

    [14] Let the words of my mouth and the meditation of my heart

        be acceptable in your sight,

        O LORD, my rock and my redeemer.

2 pie shells non frozen (in the biscuit isle)

2 c Rotisserie chicken breast, shredded or chopped 

350 degrees 40-45 minutes

Cook bottom crust 

Set aside

Veggies

1/4 c Onion

1/4 c Leeks

1/4 c Celery

1 Carrot, diced 

1/4 c frozen English Peas (green sweet)

1/4 c cooked potatoes, chopped

3 T Butter

3 T flour

2 T chicken base seasoning

1 t soffritto, dried

1/2 t each Rosemary, thyme, Sage

1/4 c Sauvignon Blanc

2 c half and half 

Sauté veggies in butter

Add seasonings, herbs and flour 

Sauté until flour is dissolved 

Add wine and sauté 

Add cream and sauté 

Set aside

Lay bottom crust in pan, pierce with holes Bake 20 minutes

Fill crust

Top with other crust

Clip vents in middle

Brush with beaten egg

3 T flour

2 T chicken base seasoning

1/2 t black pepper

1/2 t salt

1 t soffritto, dried

1/2 t each rosemary, thyme, sage

1/4 c Sauvignon Blanc

2 c half and half