1/3 c. butter
1 c. onion, coarsely chopped
1 c. carrots, coarsely chopped
1 c. peas
1/2 c. all-purpose flour
2 c. chicken broth
1 c. half and half or cream
1 tsp. salt
1/4 tsp. pepper
4 c. stewed chicken chunks
1 Pillsbury pie crust, for top
1 egg yolk and 1 tbsp. cream, for egg wash

Melt butter in skillet and sauté (don't brown) onion, carrot and peas, about 10 minutes. Gradually stir in flour until blended, then stir in broth and half and half. Cook and stir mixture over medium heat until it boils. Season with salt and pepper.

Combine with chicken in 2-quart shallow baking dish. Cover chicken mixture in dish with pre-made or store bought pastry crust. Brush generously with mixture of 1 egg yolk and 1 tablespoon cream. Bake in preheated 400°F oven for 30 minutes or until golden brown.

Serves 8.

Submitted by: Maureen Hamilton