Chicken Pot Pie

Chicken pot pie: makes 6-8 servings For the crust: 2 cups flour Half teaspoon of salt 1 stick cold butter 3-4 tablespoons cold white wine 1 egg Splash of water For the filling: Half the meat leftover from a 3-4 lb roast chicken 1 lb carrots 1 cauliflower 1 stick of butter 1 cup of flour Half a bottle of white wine (about 2 cups) 4-5 cups of milk 1 big spoonful of liquid chicken bouillon (optional) Salt and pepper For the crust, put the flour and salt in a food processor. Cut the cold stick of butter in