Delicious Chicken Pot Pie recipe from a special edition Southern Living magazine.  Yum.

Chicken Pot Pie

1/2 cup butter

1/2 cup all-purpose flour

1-1/2 cups chicken  broth

1-1/2 cups half-and-half

3/4 tsp salt

1/2 tsp freshly ground pepper

2 T butter, divided

1 (8 oz) package sliced mushrooms

1 small onion, chopped

1 cup frozen green peas

3-1/2 cups chopped cooked chicken

2 hard-boiled eggs, chopped

1 (15 oz) package refrigerated pie crusts

1 T whipping cream (I used half-and-half here too!)

1 large egg, lightly beaten

1. Melt 1/2 cup butter in a heavy saucepan over low heat.  Whisk in flour, whisking until smooth.  Cook, whisking constantly, 1 minute.  Gradually add chicken broth and half-and-half; cook over medium-heat, stirring constantly, until thickened and bubbly.  Stir in salt and pepper.
2. Melt 1 T butter in a large skillet over medium-high heat; add mushrooms, season lightly with salt and pepper to taste; saute 10 minutes or until nicely browned. (Do not over stir!)  Add mushrooms to white sauce.
3. Melt remaining 1 T butter in skillet.  Add onion; saute until tender.  Stir in peas.  Add vegetable mixture, chicken, and chopped eggs to white sauce.
4. Preheat oven to 375 degrees.  Fit 1 pie crust into a 9 inch deep dish pie plate according to package directions.  Spoon filling into crust; top with remaining pie crust.  Trim off excess pastry.  Fold edges under, and crimp.  Cut slits in top of pie crust.  Combine cream and egg; brush egg wash over pie crust.
5. Bake at 375 degrees for 30-40 minutes or until browned and bubbly.

ENJOY!