3 cups cooked chicken, chopped 1 1/2 cups chicken broth 1 purchased or homemade pie crust 1/4 cup butter 8 ounces sliced fresh mushrooms 1 medium onion, chopped 1/2 cup sliced celery 1/4 cup chopped red bell pepper 1/3 cup all-purpose flour 1 teaspoon poultry seasoning 1 cup milk or half-and-half 1/2 cup frozen peas 1 egg, beaten

Preparation

In a large saucepan, melt butter or margarine. Add mushrooms, onion, celery and red bell pepper. Cook for about 3 minutes, or until vegetables are tender. Stir in flour, poultry seasoning, 1/2 teaspoon salt (less if using salty broth) and 1/4 teaspoon pepper. Add the broth and milk; cook and stir until thickened and bubbling. Stir in chicken and peas; pour into a round casserole dish. Brush the edges of the casserole with beaten egg to help the pie crust adhere. Place pie crust over the mixture; cut to fit and crimp edges all around. Cut steam vents in top. If desired, re-roll and cut excess pastry into strips or decorative shapes and lay over the crust. Brush chicken pot pie with remaining beaten egg. Bake at 400° for 30 to 40 minutes, or until crust is browned.