Chicken Pot Pie

 - Chicken Pot Pie-

4 Tbl butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup flour
1/2 cup cream
1 cup chicken broth
3 cups cooked chicken (chopped or shredded)

Double Pastry

1 1/2 tsp salt
1 tsp garlic powder
1/2 tsp pepper
Fresh herbs
1 egg yolk

Shred or chop (small) the cooked chicken
Preheat oven to 375 degrees.
Make a roux by whisking together 3 tbl of butter and 3 tbl of flour until combined into a smooth mixture.
Saute onion, celery, and carrots in the butter until soft.
Add the roux to the sauted vegetables.
Whisk in cream and chicken broth.
Add salt, garlic, pepper, and herbs.
Add chicken.
Cool the mixture slightly.
While the mixture cools, roll out two pastry discs.
Fit one into a pie plate.
Once mixture is cooled, pour into the pastry.
Cover with the second pastry disc and seal the edges.
Brush egg yolk across seams.
Cut decorative slits into the top of the pastry to allow the steam to release during cooking.
Cook for 50-60 minutes or until internal temperature reaches 165 degrees.