Apple & Chicken Crock Pot Pie

• 1 Crockpot
• 1 Large Stirring Spoon
• 1 Pound Pre-Cooked Chopped Boneless Skinless Chicken Breasts
• 6 cup Chicken Broth or Equivalent Chicken Bullion (be sure to add appropriate amount of water if using bullion)
• 2 Large Chopped Red Potatoes
• 2 Large Fuji or Red Apples
• 1/2 cup Chopped or Diced Celery
• 1/4 cup Chopped Carrots
• 375 Mililiter (equivalent to half a bottle) of Pink Moscato Wine
• 5 tbsp Cornstarch for thickening
• 1 Whole Bay Leaf
• 1 Pyrex Pie Dish
• 1 Rolling Pin
• 4 cup All Purpose Flour
• 1 1/3 cup Shortening
• 3 tsp Sea Salt
• 2 Egg Yolks
• 6 tbsp Ice Water

1. Pour flour in bowl and stir in sea salt.
2. Seperate 2 Egg Yolks from Whites and add the yolks into the bowl.
3. Melt the shortening, add into the bowl, and mix well with the other pie crust ingredients.
4. Slowly mix in ice water a teaspoon at a time.
5. Knead dough, roll into a ball, then place into fridge to cool.
6. Take and add all pie filling ingredients into your crockpot
7. Stir ingredients together and cover on high heat for 3hrs stiring every 15-20min or so.
8. You will know the filling is done cooking once it has spread its delightful aroma throughout your home.
9. Cut your ball of dough in half and roll out using a large rolling pin.
10. Place over pyrex pie dish and cut off excess dough from edges.
11. Pour in your pie filling
12. Roll out the other half of dough and cover the top of the pie with it.
13. Pinch the edges to seal it all together.
14. Using a knife make 4.
15. Small slits in the center of pie so it can breathe while baking.
16. Spinkle the top with Parsley Flakes and Pepper.
17. Place Pie on cookie sheet and bake on center rack at 350F Fahrenheit for 40-45 minutes or until crust appears golden and flakey.

stirring spoon, chicken breasts, chicken broth, red potatoes, red apples, celery, carrots, mililiter, cornstarch, bay leaf, flour, shortening, salt, egg yolks, water

Taken from cookpad.com/us/recipes/339357-apple-chicken-crock-pot-pie (may not work)