Chicken Pot Yumm!

So today I feel compelled to share this recipe! My husband has requested it 2 times this week :) It should be more of a treat or comfort food..but I think the weather we have been having is also to blame for the desire! The original recipe came from the great Pioneer Woman, but I changed up just a few things to make it  more my speed :) BUT all the credit goes to her, for with out her recipe I could not have made it my own! Thanks PW! You can serve this all by it's fabulous self, or on a plate along side a fresh salad. A buttery Chardonnay would pair well, but milk or tea would be just fine!  Make this right away for you and someone you love! Enjoy!

Ingredients:  3 celery stalks, 3 medium carrots; peeled, 1 large onion, 4 tablespoons butter (1/2 stick), 1/2 cup frozen peas, 1 pre-baked chicken from store (2 cups cooked chicken) chopped into bite size pieces, 1/4 cup all-purpose flour, 2 cups low sodium chicken broth, 1 chicken bouillon cube, 1/4 cup white wine (optional), 1 cup heavy cream, 1 teaspoon ground thyme, 1 teaspoon salt; or more to taste, black pepper to taste, 1 box Pillsbury Pie Crust (comes with 2)

1. Preheat oven to 400*F
2. Dice up the celery, carrots and onion. Go pretty small, but not too small.
3. Melt butter in large pot over medium heat. Add the onion , carrots, celery and peas. Saute until the veggies start to turn translucent..just a few minutes.
4. Add the chicken and stir to combine. Sprinkle the flour evenly over veggies and chicken and stir to combine. Cook a couple minutes stirring gently!
5. Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine. This will make a scrumptious gravy!
6. Drink some wine, if you like that stuff ;)
7. Pour in the cream and stir. Allow the mix to cook over medium heat, about 5 minutes, so it can thicken. Perfect time to drink more wine! Season with thyme, salt, and pepper. Remove from heat. Taste and make sure you are seasoned to your liking.
8. Pour the chicken mixture into a deep pie pan or small casserole dish. You can also use two regular size pie plates.
9. Roll a Pillsbury pie crust over the top of the pie. Press the crust gently into the sides of the dish to seal. Cut small slits in the top for ventilation.
10. Bake for 30 minutes, or until golden brown and the filling is bubbly. Cool for 10 minutes before serving it up!
11. Use large spoon to serve.
12. Work out the next day ;)