1 frying chicken, cut up
1 med. onion, chopped
1 med. carrots, sliced
1 stalk celery, chopped
2 tsp. salt
1/4 tsp. thyme leaves
3 c. water
1/2 c. diced ham
1/2 lb. mushrooms, sliced
1/4 c. butter
3 tbsp. flour
1/2 c. thawed frozen peas
Dash each pepper & nutmeg

WHOLE WHEAT PASTRY:

1/4 c. flour
1/4 c. whole wheat flour
1/2 tsp. salt
1/2 c. butter
2 tbsp. Parmesan cheese

Mix until crumbly; add: 1 tsp. lemon juice 1 1/2 tbsp. water

Mix together. Shape into ball. Roll in a circle about 10".

Place chicken in 4 quart kettle. Reserve 1/4 cup of onion, add remaining onion to chicken with carrot, celery, salt, thyme and water. Bring to boiling. Reduce heat; cover. Simmer until chicken is tender, about 45 minutes. Strain. Reserve broth, skim and discard fat. Bone chicken in large pieces. Cook reserved onions, ham and mushrooms in flour, pepper, and nutmeg. Remove from heat, cook, stirring until thickened. Fold in chicken and peas. Spread chicken mixture in 9" pie pan. Place pastry over top, trim and flute edge. Cut slits in top. Beat egg white with 1 teaspoon water brush crust. Bake at 425 degrees about 25 minutes.