2 tablespoons butter
1 1/2 cup diced potatoes
1 cup sliced carrots
1 cup diced onions
1 cup sliced mushrooms
1/2 cup small diced celery
1/2 cup peas
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 pound cubed skinless, boneless chicken breast
1/4 cup heavy cream
1 tablespoon heavy cream
1 tablespoon minced parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 unbaked pie crusts
1 egg

2 tablespoons butter 1 1/2 cup diced potatoes 1 cup sliced carrots 1 cup diced onions 1 cup sliced mushrooms 1/2 cup small diced celery 1/2 cup peas 1 tablespoon minced garlic 3 tablespoons all-purpose flour 1 1/2 cups chicken broth 1 pound cubed skinless, boneless chicken breast 1/4 cup heavy cream 1 tablespoon heavy cream 1 tablespoon minced parsley 1/2 teaspoon salt 1/4 teaspoon pepper 2 unbaked pie crusts 1 egg

Preheat oven to 325°.

Place pie crust in pie pan, poke holes in bottom with a fork. Put to the side. In a small bowl, whisk egg and 1 tablespoon cream, set aside.

In a large pot, add butter, potatoes, carrots, onions, mushrooms, celery and garlic. Sauté until tender. Stir in flour until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in peas, cream, parsley, garlic, salt, pepper, chicken.

Prepare you top crust to you preference, placing on top of your filling. Trip, seal and flute edges. Cut slits in pastry to vent. Brush top of pies with egg mixture.

Bake at 375° for 40 - 45 minutes or until golden brown. Let stand for 10 minutes before cutting.