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CHICKEN AND MUSHROOM POT PIE 
2 frozen pie crusts
1 (3 1/2 lb.) frying chicken
1 med. onion, sliced
1 carrot, sliced
1 celery stalk, chopped
1 1/2 tsp. salt
1/4 dried thyme leaves
3 c. water
1/2 c. mushrooms, sliced
1/4 c. butter
3 tbsp. flour
Dash of pepper
Dash of nutmeg
1/2 c. peas

Cut up chicken and put pieces in 4-quart kettle. Put aside 1/4 cup onion. Add remainder of onions with carrot, celery, salt, thyme and water. Bring to boil. Reduce heat and cover, simmer until chicken is tender. Strain, bone the chicken and cut it into bite-size pieces.

Cook remaining onions and mushrooms in butter in a saucepan. Stir in flour, nutmeg, and pepper. Remove from heat. Mix 1 1/2 cups broth. Return to heat and stir until thickened. Add chicken and peas.

Spread mixture into prepared pie crust. Put pie crust on top, trim extra pastry and pinch edges. Cut slits on top. Beat egg white with 1 teaspoon water and brush on top of pie crust. Bake at 425 degrees for about 25 minutes.

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