Created by KittenCal on November 9, 2013
Step 1: Place a pie pastry into bottom of each 9-inch deep-dish pie plates, then using a pastry brush, brush the egg white-water mixture generously and thoroughly all over the pie shell. Cover and refrigerate the shells until you are done making your filling.
Step 2: *IMPORTANT NOTE for the filling mixture* do not season with salt until very end!
Step 3: In a small saucepan boil the diced carrots with frozen peas until the carrots are just fork-tender (about 4 minutes) Drain very well. set aside.
Step 4: In a bowl combine the chicken broth with cream, milk, chicken boullion granules and garlic powder; set
Step 5: In a very large saucepan, melt butter over medium-high heat. Add in onions, celery and minced garlic, thyme and 1 teaspoon black pepper; cook stirring for about 3-5 minutes or until onions and celery are just softened.
Step 6: Add in drained cooked carrots and peas, diced potatoes, sliced mushrooms and cubed chicken, then mix in the 1/2 cup of flour.
Step 7: Using a wooden spoon add-mix in the chicken broth-cream mixture stirring over medium-high heat until bubbly and thickened, then allow to simmer over medium-low heat for 6-8 minutes, stirring once or twice.
Step 8: Add the end of cooking mix in 1/2 cup shredded mozzarella cheese or cheddar cheese. NOW, you can season with the seasoning salt and more pepper if desired.
Step 9: Now you are ready to fill your pie shells!
Step 10: Remove the pie plates from fridge.
Step 11: Divide the chicken mixture between the two shells. Top with remaining pie pastry. seal, flute edges.
Step 12: Using a sharp knife make 2-3 slits in the middle of the top pastry. Place one/both pies on a large baking sheet.
Step 13: Preheat oven to 375 degrees F. Place the oven rack on lowest position.
Step 14: Bake the shells for about 40 minutes.