2 whole chicken breasts (2 cups of shredded chicken)
2 tsp Salt
1/2 tsp Pepper
3 Tbsp butter
1/4 cup of flour
1 cup of milk
2 cups of chicken broth
1/2 cup white wine
1 Tbsp parsley
1/2 tsp thyme
1 egg
1 Tbsp olive oil
1 frozen puff pastry, thawed
1 Tbsp garlic
Recipe
Cook time: 4-6 hours for shredded chicken. 35 mins for pot pie to cook in oven.
Chicken: 1. Cut chicken breasts in half. Season with salt, pepper, and garlic. 2. Place in crock pot and add 2 cups of chicken broth. 3. Cook for 4-6 hours on low. 4. When finished, remove chicken and shred. Save the chicken broth for the pot pie.
Chicken Pot pie: Preheat oven to 400 degrees.
1. Heat cast iron pan on stove top (medium heat). Add olive oil to pan and onions. Saute until clear. 2. Add potatoes, carrots, green beans, salt, and pepper to the pan. Stir the mixture and immediately add 1/2 cup of white wine and 1/4 cup of broth. 3. Cook until vegetables are softened (NOT MUSHY), stirring occasionally. Add flour and butter. Stir together. 4. Add chicken, milk, and 1 1/2 cups of broth. Cook until the sauce thickens. (If the mixture is too thick, add some of the remaining broth.) 5. Cover with puff pastry and cook in oven for 35 minutes. 6. Let rest for 5 mins before cutting into the pot pie.