Chicken Pot Pie

½ cup butter

½ cup all-purpose flour

1 1/2 cups chicken broth

1 TBSP whipping cream

¼ tsp salt

½ tsp. freshly ground pepper

2 TBSP butter, divided

1 (8 oz.) package sliced fresh mushrooms

1 small onion, chopped

1 stalk of celery, finely chopped

1 cup frozen green peas (carrots are optional)

3 ½ cups chopped cooked chicken

1 (14 oz.) package refrigerated piecrusts

1. Melt ½ cup butter in a heavy sauce pan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add chicken broth and half and half; cook over medium heat, stirring constantly, 8 minutes or until thickened and bubbly. Stir in ¾ tsp. salt and ½ tsp pepper.
2. Melt 1 TBSP butter in a large skillet over medium high heat; add mushrooms, sprinkle with desired amount of salt and pepper, and sauté 10 minutes or until browned. (Do not over stir.) Add sautéed mushrooms to white sauce.
3. Melt remaining 1 TBSP butter in skillet. Add onion and celery; sauté 5 minutes or until tender. Stir in peas. Add onion mixture, chicken to white sauce,
4. Preheat oven to 375. Fit 1 piecrust into a 9 inch deep dish plate according to package directions. Spoon filling into crust; top with remaining piecrust. Trim off excess pastry. Fold edges under, and crimp. Cut slits in top of piecrust. Separate one egg; brush egg white wash over piecrust.
5. Bake at 375 for 30-40 minutes or until browned and bubbly.