CRUST:

15 oz. All Ready pie crust (Pillsbury)
1 tsp. flour sprinkled on bottom crust
1 beaten egg
Poppy seed, if desired

FILLING:

1/2 c. flour
1/8 to 1/4 tsp. garlic powder
1/8 to 1/4 tsp. pepper
Dash salt
2 whole boneless chicken breasts, cut into bite size pieces (about 1 1/2 cups) you can also use thigh cutlets
4 tbsp. canola oil, butter
14 1/2 oz. chicken broth
4 oz. mushrooms, sliced sauteed
1 sm. onion, diced, sauteed
8 oz. peas and carrots or any combination of fresh, canned or frozen vegetables
2 to 4 tbsp. white wine
Slivered almonds, handful

Heat oven to 400 degrees. In small plastic bag combine flour, garlic powder, salt and pepper. Add chicken; shake gently to coat. Remove chicken shaking any excess seasoning back into bag; set seasoned flour aside. In large skillet melt 2 tablespoons butter and stir in seasoned flour. Cook 1 minute, stirring constantly until bubbly. Gradually stir in chicken broth. Cook over medium heat until slightly thickened and bubbly. Add vegetables, chicken and wine. Spoon into pie crust lined pan. Add almonds to top of chicken mixture. Top with second crust and flute. Cut slits in top. Gently brush with egg and sprinkle with poppy seed. Bake at 400 degrees for 40 to 50 minutes or until golden brown. Let stand on wire rack 15 minutes before serving.

NOTE: Filling can be prepared ahead of time and refrigerated overnight or frozen.