CHICKEN POT PIE

Steps:

• Preheat oven to 350°F.
• Place the chicken in a 9x13-inch baking dish in a single layer.
• Pour the cream over the chicken and bake for 30 minutes.
• Remove the chicken from the cream, reserving cream for the sauce.
• Let chicken cool and dice into 1-inch pieces and set aside.
• Place potatoes and carrots in large saucepan and cover with cold water.
• Bring water to a boil and cook for 10 minutes.
• Remove from heat, drain off water and set aside.
• In large skillet melt 4 tbsp butter over medium heat.
• Add sliced mushrooms and cook until tender, approximately 30 minutes and set aside.
• In dutch oven melt remaining 5 tbsp butter and sauté onions and celery until transparent, approximately 30 minutes.
• Sprinkle the flour over onion/celery mixture and sauté, stirring constantly for 5 minutes but do not brown.
• Slowly add the white wine and chicken broth and simmer for approximately 5 minutes.
• Add reserved cream and all remaining seasonings and simmer gently for approximately 5 minutes.
• Add sautéed mushrooms, frozen peas, diced chicken and all remaining seasonings, mixing well.
• Gently fold in potatoes and carrots.
• Place crust in 9-inch pie plate.
• Add chicken filling.
• Top with remaining pie crust, folding under edges and crimping as desired.
• Cut 4 slits in top crust.
• Mix egg and water and gently brush over top crust.
• Bake in preheated 425°F oven for 30-35 minutes or until golden brown.