1 pre-made refridgerated pie crust
1 cup chopped leek (3 medium) or onion (1 large)
1 cup sliced fresh mushrooms
3/4 cup sliced celery (1-1/2 stalks)
1/2 cup chopped red sweet pepper (1 small)
2 tablespoons butter or margarine
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups chicken broth
1 cup half-and-half, light cream, or milk
2-1/2 cups chopped, cooked chicken
1 cup loose-pack frozen peas or frozen peas and carrots
1 egg, beaten
Directions
In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
Place pie crust over chicken mixture in dish. Turn edges of pie crust under; flute to edges of dish. Brush pie crust with some of the egg. If desired, place cut-out pastry shapes on top of pie crust. Brush again with egg.
Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving.
