Chicken Pot Pie with Rosemary and Lemon

Directions

1. Heat Fustini&rsquo,s Rosemary and Meyer Lemon Olive Oils in a large skillet over medium heat and add the butter. When the butter is melted, add the onion, celery and carrots and sauté, until softened, stirring often. Add the flour and stir to combine., Cook this roux for 5 minutes, stirring constantly so it does not stick or brown. Add half of the chicken stock and stir well. Add the other half of the chicken stock and bring to a simmer., Once simmering, turn the heat to low and continue cooking until thickened. Add the cooked chicken and season with kosher salt, pepper and fresh rosemary. Add the frozen peas and continue cooking until the peas are hot, another 5 to 8 minutes over low heat, stirring frequently so the filling does not stick. Refrigerate for at least 2 hours or overnight.
2. Preheat the oven to 350°, F. Roll out 3 disks of dough to fit three, 6 inch, deep pie tins. Fit the dough into the tins, fill the dough with the cold filling, drizzle some Fustini&rsquo,s Rosemary Olive Oil over the filling and dot with butter, then cover with another rolled out disk of dough. Trim the edges and crimp with a fork and cut an &ldquo,X&rdquo, in the top of the pie. Refrigerate the pot pies for 30 minutes prior to baking. Bake in the preheated oven for 30 to 40 minutes or until the crust is brown and the filling is bubbling. Serve hot.
3. Place the flour, salt and rosemary in the cup of a food processor and pulse to combine. Add the butter and the Fustini&rsquo,s Rosemary Olive Oil and pulse 8 to 10 times to combine. With the machine pulsing, drizzle in the Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar and the cold water. If the dough seems too dry, add more water a tablespoon at a time. Divide the dough into 6 portions, wrap each portion and flatten to a disk. Store in the refrigerator for at least 2 hours or overnight.
4. Preheat the oven to 400°, F. Place the chicken bones on a sheet pan and into the hot oven. Roast the bones for 1 ½, hours, turning once. Remove from the oven and sprinkle the onions, celery, and carrots over the top and place back into the oven for another 30 minutes. Remove from the oven and scrape all bones and vegetables into a large stock pot, making sure to get all the browned bits from the bottom of the sheet pan. Cover the bones with cold water and bring to a simmer over low heat on the stove top. Simmer over low heat for 2 to 3 hours, stirring now and then. Season with salt and pepper. The stock may need to reduce further, in which case you can turn the heat up and simmer more vigorously until the desired flavor is achieved. Let cool overnight before removing the fat from the top.