2 scallions, sliced
1 red pepper, chopped
1 sweet potato, cubed
1/4 lb. mushrooms, quartered
1/4 lb. turnips, chopped
1/4 tsp. each salt & rubbed sage
1/4 c. butter
3 tbsp. all-purpose flour
1 1/2 c. chicken broth
1 c. half & half
3 c. cooked chicken cubes
1 (9 inch) refrigerated pie crust
1 egg yolk, beaten
Parsley & sage leaves (opt.)

Preheat oven to 400 degrees. In skillet saute first 7 ingredients in butter for 5 minutes. Cover and cook until vegetables are tender. Add flour; cook 1 minute. Stir in chicken broth and half and half. Cook until mixture thickens. Stir in chicken. Spoon chicken filling into 9 inch pie plate.

Prepare pie crust according to package directions and place on chicken filling. Fold overhang under to form border. Brush pastry with egg yolk. Make slits in pastry. Press parsley and sage into pastry. Bake 15 to 20 minutes. Makes 8 servings. Preparation: 20 minutes. Cook: 10 minutes. Bake: 20 minutes. Ready to serve: 1 hour.