Chicken Pot Pie II

Ingredients

 * 1 whole chicken, cut into pieces
 * 4 bacon slices, cut into 1 inch squares
 * 2 onions, quartered
 * ¼ cup white wine
 * 1 cup chicken broth
 * ½ cup chopped celery
 * ½ cup chopped carrots
 * 1 cup button mushrooms
 * salt and pepper
 * 8 small rosemary sprigs
 * 1 pastry pie dough
 * 1 egg, beaten

Directions

 * 1) Sauté bacon in a pot, then add the chicken pieces and saute until the edges start to brown.
 * 2) Add onions and continue cooking for 2 minutes.
 * 3) Add the wine to deglaze.
 * 4) Let it reduce for 3 – 4 minutes, then add the chicken broth.
 * 5) Bring to a boil, then cover and let it simmer gently over low heat for one hour.
 * 6) Add the celery, carrots, and mushrooms.
 * 7) Stir, then cover and let it simmer for 20 minutes more, adding more liquid if necessary.
 * 8) Finally, add the rosemary, and season with salt and pepper.
 * 9) Remove from heat.
 * 10) Preheat oven to 400°F.
 * 11) Cover the pot surface with the pie dough.
 * 12) Brush with the eggwash, then bake in the oven for about 12 – 15 minutes, until the surface has browned and the dough has cooked.
 * 13) Serve hot with mashed potatoes.