Savory Chicken Pot Pie

Here's a great way to use leftovers from a roast chicken. Steaming, piping hot from the oven, this homemade pie is a wonderful lunch or dinner entrée, loaded with vegetables, freshly sautéed mushrooms, and savory spices.  It takes only 50 minutes to cook, and 30 minutes to prepare. Served with a salad and an ice cold glass of beer, it's perfect for just the two of you (with leftovers), a  Friday night poker game with friends, or as an item on your buffet. Sure to please everyone from 5 to 50, and beyond.

Double crust pie pastry (refrigerated pie crust is fine) Or make your own!
2-1/2 cups cooked chicken, cubed (or turkey)
6 tbsp. butter
1/2 lb. fresh mushrooms, sliced and sautéed
1/2 cup chopped onion
1/2 cup whole milk
1/2 cup flour (if you substitute non-fat or low fat milk, add two additional tbsp. flour)
1-3/4 cups chicken broth
2 cups frozen mixed vegetables, or fresh carrots (chopped), green beans (halved) and corn kernels
Egg wash: one egg, slightly beaten with fork, plus 1 tbsp. cold water
Freshly ground pepper, salt and paprika to taste
1/4 cup fresh parsley, chopped finely

1. Preheat oven to 425 degrees.
2. Press bottom crust into a deep dish pie plate and brush lightly with egg wash.

3. In a 2-1/2 quart saucepan, melt 2 tbsp. of the butter and sauté the onion until wilted and golden, about two minutes.

4. Over medium heat, add flour, salt and pepper and stir until well blended. Gradually add the chicken broth and milk, stirring. Mixture will thicken and bubble.
5. Stir in mushrooms, chicken and vegetables. Mix well.

 6. Remove from heat. Spoon mixture into pie crust.
7. Cover with top crust, seal edges and flute. Brush with egg wash, and cut slits in top of pie to vent.
8. Slip pie onto a baking sheet and bake at 425 degrees for 50 minutes, or until top crust is golden brown.
9. Let stand five - 10 minutes before serving.