1 (2 1/2 - 3 lb.) chicken
3 stalks celery, cut up
1 sm. onion
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
1/2 of 15 oz. pkg. folded refrigerator pie crust (1 crust)
1/4 c. butter
1 c. sliced fresh mushrooms
1 lg. leek or onion, chopped
1/2 c. sliced celery
1/2 c. sweet red pepper, 1/2" pieces
1/3 c. flour
1 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 c. light cream or milk
1/2 c. frozen peas
1 beaten egg

Place chicken in large kettle add 5 cups water. Add celery, onion, bay leaf, salt and pepper. Bring to a boil, reduce heat. Cover and simmer 45 to 60 minutes. Remove chicken. Strain broth with a sieve or cheese cloth over large bowl. Discard veggies and leaf. Skim off fat. Measure 1 1/2 cups broth. Pull chicken from bones and cut into 1/2" cubes. Thaw pie crust.

In saucepan melt butter over medium heat. Add mushrooms, leek, celery, red pepper. Cook 3 minutes. Stir in flour, poultry seasoning, salt and pepper. Add 1 1/2 cups broth and cream together at once. Cook and stir until thick. Add chicken and peas. Pour into 1 1/2 quart casserole. Brush egg or casserole edge. Place crust and flute. Cut hole for steam and brush with egg. Bake at 400 degrees for 30 to 40 minutes.