Chicken Pot Pie

Yield: 6 servings

This is good with the Basic Butter Pastry or Cheddar Crust

Pastry for a 9" pie crust
5 tablespoons butter or margarine, divided
2 tablespoons vegetable oil, divided
10 ounces whole small fresh mushrooms
4 medium leeks, white part only, sliced or 2 medium onions
3 large carrots, peeled, sliced thin
2 pounds boneless chicken thighs, skinned
6 tablespoons all-purpose flour
3 cups chicken broth
½ cup cream, heavy or light
1 package (10 ounces) frozen peas
4 green onions, sliced
¼ cup chopped parsley
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
1 egg mixed with 1 tablespoon of water

Prepare the pastry as directed and chill the dough.

In a Dutch oven over medium high heat melt 2 tablespoons of the butter in 1 tablespoon of the oil. Add the mushrooms and cook until browned, stirring occasionally. Remove the mushrooms with a slotted spoon to a large bowl. Reduce the heat to medium and add 1 tablespoon butter to the pot. Add the leeks and carrots and sauté until crisp-tender, stirring occasionally. Add these to the mushrooms. Return heat to medium high and add the remaining tablespoon of oil and 2 tablespoons of butter. Cut the chicken into 1" pieces and add it to the pot. Saute over high heat until browned. Add it to the bowl of vegetables.
Lower the heat to medium. Add the flour to the drippings in the pot, stir until smooth and cook until it is bubbly. Gradually whisk in the chicken broth and cream. Cook and stir until it boils, then continue cooking and stirring until thickened, about 5 minutes. Pour it into the bowl of chicken and vegetables. Stir the peas, sliced green onions, parsley, thyme, salt and pepper into the chicken mixture and spoon it into a 9" x 13" baking dish. Preheat the oven to 400 degrees.   On a lightly floured surface roll out the dough ¼" thick to a 9" x 13" rectangle. Crimp or flute the edges with your fingers to make a pretty rim. Gently lift the crust and place it on top of the warm chicken filling. Brush with the egg-water mixture. Bake at 400 degrees for 50 minutes, or until the crust is golden brown.