INGREDIENTS
1 lb
Chicken tenderloins
1 cup
Carrot
1 cup
Celery
1 cup
Onion
3/4 cup
Peas, frozen
1 cup
Russet potato
1
Egg, large
1 1/2 cups
Chicken stock, low-sodium
3/8 cup
All-purpose flour
1 tsp
Salt
2 2/3 tbsp
Olive oil
1
package Pie crusts, store-bought
2 tbsp
Butter, unsalted
1/2 cup
Whole milk
1/3 cup
Sherry, dry