The addition of white wine adds a nice dimension of flavor to the sauce, use whatever you like:sweet, dry, sherry, whatever. The parsley and green beans can be substituted with what is available and in season.
1C Chicken Broth
2.5 lbs Chicken, cubed (Or 6-7 boneless, skinless chicken breast halves)
1 Onion, diced
2-3 Carrots, sliced
1 Stalk Celery (not a bunch) Celery
1/2 C Flour
1/2 C White Wine
Salt and Pepper
1/2t freshly ground Nutmeg
1 or 2 sprigs fresh thyme
3/4 C Fresh Beans, cut into small pieces
3T Fresh Parsley, chopped
Puff pastry for topping
In a small saucepan, heat the Chicken Broth to boiling, add the cubed chicken and continue cooking until cooked through. Meanwhile, cook the onion, carrots, and celery over low heat until the onion is transparent. Add flour and continue to cook for about 5 minutes. Add milk, wine, chicken and broth mixture, and spices and bring to a low simmer, stirring gently, until the sauce thickens. Remove from heat, add beans and parsley, and pour into pie pan. Top with pastry, brush with egg wash and bake at 375 for about 30 minutes, until pastry is golden brown and filling is bubbly.