Chicken and Wine Pie

• 1 stick Butter
• 8 Tablespoons Flour
• 1/2 cups Whole Milk
• 1- 1/2 cup Chicken Stock
• 1/2 cups Dry White Wine
• 18 teaspoons Salt
• 18 teaspoons White Pepper
• 1 pinch Ground Saffron (not Threads)
• 4 whole Chicken Breasts, Boiled And Diced
• 2 whole Pie Shells And Extra Pastry For Lattice Top

1. 1.
2. Preheat oven to 350 degrees F.
3. 2.
4. In a sauce pan, melt the butter.
5. Add the flour and stir together.
6. Cook until a roux is formed.
7. (The mixture should resemble wet sand and smell slightly nutty.)
8. 3.
9. Remove from heat and stir in the milk.
10. Blend thoroughly with a wire whisk.
11. 4.
12. Return to heat and slowly cook, occasionally stirring with the whisk, until the flour and milk create a thick sauce.
13. 5.
14. Add stock, wine, salt, pepper, and saffron and continue to cook until the gravy thickens.
15. Remove from heat.
16. 6.
17. Place the boiled, cubed chicken in a large bowl, add gravy, and mix thoroughly.
18. 7.
19. Divide mixture among the two pie shells and arrange strips of pastry in a lattice on top.
20. 8.
21. Bake at 350 degrees F until pastry is golden brown, approximately 1 to 1 1/2 hours.

butter, flour, milk, chicken, white wine, salt, white pepper, ground saffron, chicken breasts, pie

Taken from tastykitchen.com/recipes/main-courses/chicken-and-wine-pie/ (may not work)