6 tbsp. butter
6 tbsp. flour
2 c. chicken broth
1 c. heavy cream
1/2 tsp. pepper
Salt to taste
4 c. cooked chicken, cut up
12 sm. frozen onions
3/4 c. peas, defrosted
1 c. sauteed mushrooms (opt.)
2 pie pastries

Preheat oven to 425 degrees. Prebake 1 pie shell in deep dish pie plate or quiche pan.

Melt butter in saucepan, stir in flour and cook, stirring for 2 minutes. Slowly add broth, cream, pepper and salt. Cook for 5 minutes, until thick and smooth. Put chicken pieces in cooked pie shell. Pour cooked sauce over. Stir in onions, peas and mushrooms.

Place second pie crust over mixture and leave enough over hang to crimp edges to seal to bottom of pastry. Cut vents in top. Bake 30 to 40 minutes or until crust is richly brown.