- 4 Tablespoons Butter
- 1/2 cup Finely Diced Onion
- 1/2 cup Finely Diced Carrot
- 1/2 cup Finely Diced Celery
- 3 cups Shredded Cooked Chicken
- 1/4 cup Flour
- 3 cups Chicken Broth
- Splash Of White Wine
- 1/4 teaspoon Turmeric
- Salt And Pepper
- Chopped Fresh Thyme
- 1/4 cup Cream
- 1 whole Unbaked Pie Crust
- 1 whole Egg
- 2 Tablespoons Water
Saute the vegetables in butter until starting to soften. Add the chicken to warm up.
Slowly stir in flour to make a roux. When light brown add wine and a little broth at a time. Stir as you add until your gravy is at the desired thickness.
Add seasonings and simmer a bit, then add the cream.
Cover the pan with the pie crust, the brush with the beaten egg.
Bake at 375 for 20-25 minutes or when crust is nice and brown.
For more details go to the Pioneer Woman.