Chicken Pot Pie

1: Oil a skillet and on medium heat add in chicken skins. Brown these for 3-5 minutes until crispy.

2: Remove from heat, and in the same pan, add onions, celery, garlic, and cook until translucent.

3: Toss in the wine and soy sauce, allow to reduce.

4: To create the roux, add in flour and butter if needed; allow to cook for 2-3 minutes.

5: Slowly add milk followed by chicken broth in batches while continuously stirring.

6: Once the liquid is used up, begin seasoning with rosemary, AP seasoning, chicken bouillon, and Italian seasoning. Cover and simmer on low heat for about 5 minutes.

7: Remove the rosemary, add in chicken and mixed vegetables, and stir. Turn off the heat.

8: Bring pie crust to room temperature and oil your baking dish.

9: Lay down the bottom layer of pie crust, add in your filling, and top with another layer of crust.

10: Seal the edges using a fork and poke three holes in the top with a knife.

11: Brush with egg wash and bake at 425°F for 30 to 35 minutes or until the top crust is golden brown.

12: Allow to cool and enjoy!