Exceptional Chicken Pot Pie

First, prepare the vegetables: To 2 tablespoons melted butter (over medium low heat), add the chopped medium onion, garlic, carrots, celery and the parsley (you can add any of your favorite herbs at this point, I just use parsley), salt and pepper to taste. Cover and continue to cook over medium-low heat until the veggies are just tender, be sure to stir often, you don’t want brown veggies! Then mix in the frozen peas, just long enough to heat them. Remove from heat and set aside.

While the veggies are cooking, prepare the creamed chicken. Cube (or shred) previously cooked chicken (1-1/2 whole chicken breasts work well) into bite size pieces and place to the side of your work space.

Melt butter in sauce pan or saucier over low heat. Pour flour in and whisk. Let cook for one minute, remove from heat and add 2 cups chicken broth. Whisk quickly until smooth. Add milk and whisk over medium heat until simmering. Remove from heat and scrape the sides of the saucepan. Whisk vigorously to break any chunks and return to medium heat for one more minute.

Turn off heat and mix in the wine until evenly distributed. Add lemon zest and juice, Herb-Ox, dill, nutmeg, salt and pepper to taste.

Combine the vegetables, cream sauce and chicken. Pour into a buttered 9 x 13 casserole dish. Roll out puff pastry sheet and cover creamed chicken mixture. Brush with egg wash. Bake for 20 minutes in 400F oven, or until pastry is golden brown.

Let sit for 5 minutes before cutting into it (if you can wait that long!)