Ingredients
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
Process
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.
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