Deep Dish Chicken Pie

3 cups cooked ground chicken,
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

Prepare pie crust.
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.

serves 6.