Chicken Pot Pie

Pie Crust:::
2/3 c. butter, cold
1 c. whole wheat flour
1 c. AP flour
1/2 tbsp. parsley
dash of salt
1/2 c. water, cold
1 egg, whisked (Used as egg wash on top of crust)
-In a food processor, combine butter, flour, salt & parsley pulse until crumbly.
-Pour butter mixture into a medium bowl & add water. Cut w/ a pastry cutter or fork until it comes together in a ball. (May need to add more water)
-Separate into 2 equal portions.
-Wrap in scran wrap & put in refrigerator while making filling.

Filling:::
2 Chicken Breast, bone in & skin on. boiled- reserve broth- shred
2 tbsp. butter
1 1/2 c. celery, chopped
1 1/2 c. carrots, chopped
1 onion, diced
2 tbsp. flour
1 1/2 c. chicken broth
1 c. dry white wine like Chardonnay
1 c. Milk + 2 tbsp. flour whisked in
1/8 tsp. sage
1/8 tsp. thyme
1 tsp. parsley
salt & pepper
1/2 c. peas
1 c. mushrooms
-Preheat oven to 425
-In a large pan melt butter over medium heat. Add celery, carrots and onions. Saute about 7 minutes.
-Add 2 tbsp. flour and cook 3-5 minutes.
-Add chicken broth and let come to a simmer & thicken.
-Add wine and let come to a simmer.
-Whisk in milk  & seasonings. Bring to a simmer and let simmer and then add shredded chicekn & peas. Simmer for about 5 minutes.
-Add mushrooms and turn off heat.

-Roll out 1 portion of pie crust to fit into a deep baking dish. (I use anything smaller than a 9x13)
-Prick it a few times with a fork and bake for 10 minutes. Meanwhile, roll out second portion of crust.
-Add filling
-Add top crust & pinch or tuck under bottom crust
-Brush with egg wash and sprinkle with additional salt
-Bake at 425 for 10 minutes or until crust has some golden brown to it.
-Reduce heat to 400 and bake for another 10-15 minutes.