Ingredients:
- 3 stalks celery, diced
- 1 handful baby carrots, diced
- 1 yellow onion, diced
- 5 tablespoons butter
- ¼ cup flour
- 2 cups chicken broth
- 1 chicken bouillon cube
- ¼ cup white wine
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1 rotisserie chicken, cut up
- Refrigerated pie crust
Directions
Melt butter in Dutch oven and add diced veggies. Sauté. Add chicken. Sprinkle flour evenly over and stir. Cook a few minutes stirring gently. Pour in broth, stirring constantly. Stir in bouillon and wine. Pour in cream. Stir. Cook over low heat for 4 minutes. The mixture will thicken. Season with salt and pepper. Pour into greased jelly roll pan. Cut pie crust into strips and crisscross over the top. Bake until crust is golden.
