Chicken Pot Pie

1/2 Mrs. Miller’s Pie Crust recipe, without sugar
2 Tbsp plus 1/4 cup butter
1/2 cup chopped onion
3-4 chopped carrots
1-3 peeled, cubed potatoes
2 cups cubed chicken
1/2 cup flour

2 cups chicken stock
1/4 cup white wine
1 Tbsp rosemary or thyme
1 cup half and half
salt and pepper
1 cup frozen peas
chopped or leftover vegetables of choice

Preheat oven to 425 degrees. Saute onions, carrots and potatoes in 1 Tbsp butter and a drizzle of olive oil. Season with salt and pepper and cook until tender. Remove from pan. Add 1 Tbsp butter and drizzle of olive oil and cubed chicken. Saute until thoroughly cooked, season with salt and pepper. Remove from pan.

Add 1/4 cup butter and whisk in 1/2 cup flour and lightly brown over medium heat. Whisk in stock and allow it to thicken slightly. Add half and half, wine, rosemary or thyme and allow to thicken again.

Add potato and carrot mixture and chicken back into the pot and once combined with gravy add in frozen vegetables. Simmer for 10 minutes and season to taste. Pour in to casserole dish and top with pie crust. Cut slits into top for venting. Bake at 425 degrees for 30 minutes.