2 c. cooked chicken, diced (reserve broth)
1 prepared 9" pastry crust
4 slices bacon
1 1/2 lg. onions, chopped fine
1/2 c. sliced fresh mushrooms
4 med. potatoes, cooked & diced
2 tbsp. butter
1 c. peas, fresh or frozen
1 c. cream
2 egg yolks, lightly beaten
2 tbsp. flour

Cook bacon until just crisp. Remove with slotted spoon and place on bottom of 2 1/2 quart casserole. Saute the onions and mushrooms in the bacon fat until just tender; set aside.

Make a roux by melting 2 tablespoons butter in a saucepan and adding 2 tablespoons flour, mixing with a whisk. Add reserved chicken broth, 1 cup cream and 2 egg yolks, whisking all the time. Add 2 cups cooked chicken to cream sauce. mix mushrooms, onions and peas into cream sauce and pour over bacon in casserole.

Cover with prepared pastry crust, pricking with fork to allow steam to escape. Bake at 350 degrees for 50 or 60 minutes until crust is brown.

Alternate method: Bake without crust for 45 minutes, then cover ingredients with biscuit rounds and turn oven up to 450 degrees. Bake 15 minutes longer. Serves 6.