This recipe came from The Pie Lady from North Carolina. She wrote the recipe out on an invoice for Remco Supply, located on Wendover Avenue in Greensboro, North Carolina. Remco sold fasteners, tools, shelving, shop equipment and storage racks.
1To make filling, melt butter over low heat in 2 quart pan. Add flour and whisk to blend. Turn heat to medium and cook, stirring with wooden spoon for 1 minute. Add stock and half and half and continue cooking, stirring constantly, til sauce begins to thicken, 4 to 6 minutes. Remove sauce form heat and stir in salt, paprika, black pepper and grated onion. Pour into large bowl and cool to room temperature.
2Heat olive oil in skillet over medium heat. Add mushrooms and cook til softened and lightly browned, 5 to 7 minutes. Cook carrots in boiling water about 10 minutes or til tender; drain. For filling, fold chicken, mushrooms, carrots and peas into reserved sauce
3Put oven rack in middle position. Preheat oven to 400.
4Add filling to 9 inch ovenproof glass pie pan. Add crust on top and crimp edges. Cut 6 decorative slits. Brush crust and edges with beaten egg.
5Place pie on foil lined baking sheet and bake 30 minutes or til crust is golden brown and filling is bubbling. Cover pie wit foil if crust browns too quickly. Cut into wedges and swerve at once. Cover leftovers with wax paper and store in refrigerator. serves 6