Chicken Pot Pie

This is the best pot pie recipe ever!
It makes 2 smaller pot pies (or 1 really big one)  - you can freeze them, they keep very well

Ingredients:
1.5 lbs cooked chicken, diced
3-4 Celery Stalks, diced
3 medium carrots, diced
1 large onion, diced
4 Tbs butter
1/4 cup flour
2 cups chicken broth
1/4 cup white wine
1/2 cup frozen peas
1 cup heavy cream
1/2 (or 1tsp) thyme
1 tsp salt
Black pepper
Egg wash (optional)

Pastry Topping:
2 cups flour
1/2 tsp salt
2 sticks butter, cut into cubes
1 egg
3-4 TBs cold water
1/2 TBs white vinegar

Directions:
1) Melt butter in dutch oven and add the onion, celery and carrots. Saute until translucent.
2) Sprinkle the flour over the vegtables and cook for a few minutes. Pour in the chicken broth, and wine, and stir contastly until the mixture thickens.
3) Then add in the peas, chicken, heavy cream and thyme. Taste, and add salt and pepper if neeeded.
4) Remove from heat and add the mixture to 2 pie pans.
5) Top with 1/2 the pastry mixture, cut slits on the top.
6) Heat oven to 400 and bake for 30 minutes until the crust is golden.
7) Optional: (brush an egg wash over the top. 1 egg mixed with 1 tbs water)

Pastry:
1) Combine flour and salt in a bowl, using a pastry cutter, work the butter into the flour mixture for about 3-4 minutes.
2) Lightly beat the egg and then add it to the mixture. Next, add in the water and vinegar. Stir the mixture together until it's just combined and then remove half the dough from the bowl.
3) Using a floured surface roll out, until it is 1 inch wider than pie pan.
4) If putting the other half in the freezer, put in a bag a roll out slightly. (It will help later)


Recipe from: Pioneer Woman
This link contains the bigger crust recipe