Chicken Pot Pie with Rosemary and Lemon – Fustini's Oils & Vinegars

Ingredients

• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon Fustini’s Rosemary Olive Oil
• 2 sticks butter, cold and cut into small pieces
• 1 tablespoon Fustini’s Sicilian Lemon Balsamic Vinegar
• 1/4 cup cold water, plus more if needed
• 1 tablespoon Fustini’s Meyer Lemon Olive Oil
• 2 tablespoons butter
• 1/2 cup onion, small dice
• 1/2 cup celery, small dice
• 1/2 Cup carrots, small dice
• 4 tablespoons flour
• 3 cups dark rich chicken stock, see recipe below
• 1 cup cooked chicken meat
• Kosher salt
• Fresh cracked black pepper
• 1 teaspoon fresh rosemary
• 1/2 cup frozen peas
• 5 pounds chicken bones
• 1 cup onion, scrap or roughly chopped
• 1 cup celery, scrap or roughly chopped
• 1 cup carrot, scrap or roughly chopped
• 5 to 6 cups cold water