Nanny'S Chicken Pot Pie - cooking recipe

Ingredients

3 -4 chicken breasts (with bones and skin removed) or 1 cooked rotisserie chicken (with bones and skin removed)
1 teaspoon onion salt (if cooking your own chicken)
1 large onion, chopped fine
1 cup carrot, sliced
1/2 cup celery, chopped
8 ounces frozen peas
8 ounces broccoli florets
1/3 cup butter
1/3 all-purpose flour
1 3/4 cups chicken stock
2/3 cup milk
2 tablespoons dry sherry (optional) or 2 tablespoons white wine (optional)
1 teaspoon parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
1 double crust pie crust, for top and bottom
1 egg

Preparation

Cube or shred cooked chicken and place in bowl.
If using raw chicken, cook chicken in a stock pot by adding chicken breasts, 1 tsp onion salt, and covering it in water.
Boil chicken over med heat 15-20 minutes until chicken is cooked through
Drain water from chicken, let cool and then cube chicken and place in separate bowl.
Preheat oven to 425.
In a sauce pan over medium heat saute onions in butter and cook until translucent.
Add carrots, celery, and broccoli to the pan and saute 2-3 minutes more.
Add the flour stir and cook for a minute
Gradually add in the chicken stock and the wine if using it.
Add the parsley, sage, bay leaf, salt and pepper.
Bring to a boil, stirring continuously and simmer until thickened.
Turn to med-low heat
Stir in the milk and heat without boiling for 2 minutes.
Remove the bay leaf.
Mix in the chicken and peas.
Pour mixture into the pie pastry.
Moisten the edge of the pastry with water, and top with remaining pastry pinch the bottom and top pastry together to seal.
Make a slits on the top of pie crust to allow steam to escape.
Beat egg and brush the pastry with it.
Bake in preheated over for 30-40 minutes, or until pastry is golden and filling bubbly.
Remove from oven and allow 10 minutes to cool.
Slice and serve alone or with yummy mashed potatoes for a real treat!