Serves: 5
Total Calories: 698

Pastry:
1 1/4 cups flour
1/4 teaspoon salt
1/4 cup butter, cut in pieces
2 tablespoons shortening, cut in pieces
1 egg
2 tablespoons cold water, divided
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Filling:
1/4 cup butter
1 small onion, chopped
1/4 cup finely chopped celery
3 tablespoons flour
2 cups chicken broth
6 cups cubed cooked chicken
1/2 cup fresh or frozen peas
1/4 pound mushrooms, quartered
2 small carrots, peeled and sliced
1 Salt and pepper to taste

Pastry:
Sift flour and salt into bowl. Add butter and shortening; mix until crumbly. Separate egg, saving white. Beat yolk with 1 tablespoon cold water and pour liquid into flour. Stir with wooden spoon until mixture begins to form a ball. Cover with wax paper and refrigerate.

Filling:
In saucepan over medium heat, melt butter, add onion and celery, and cook until soft. Stir in flour; cook until thickened. Gradually stir in broth, stirring constantly, until mixture bubbles and thickens. Mix in chicken, peas, mushrooms, and carrots. Season to taste. Set aside to cool.

Preheat oven to 425°. Roll out cold Pastry on floured surface into a 12-inch circle. Mix egg white with 1 tablespoon cold water; brush on pastry (reserve some for top.) Pour cooled chicken mixture into a straight-sided, 9-inch baking dish 2 inches deep. Place Pastry, glazed side down, over filling. Trim edges and cut slits in crust to allow steam to escape. Brush top with reserved egg wash. Bake until Pastry is golden brown, 30–40 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 698
Calories from Fat: 238

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