1In boiling salted water, add potatoes and carrots and cook till tender., drain and set aside
2In frying pan, melt 2 tbsp butter and add onion, garlic and mushrooms till tender. Season with dried sage, paprika, salt & pepper and pepper flakes. Set aside
3In 4-5 quart stock pot, melt 1/3 cup butter. WHisk in slowly the flour (over medium high heat) till pasty like peanut butter but not like brown roux. Add cream and half n half slowly till thickened. Add wine and stock. (If too thick, add more half n half, but not to make soupy - should be thick)
4Add peas and broccoli, then add potatoe mixture. Add cut up chicken and season with salt & pepper. Remove from heat
5Roll out one of pie crusts to fit a 10" ungreased deep dish pan.
6With brush, brush sides bottom & sides of crust with some of the egg wash, (this will avoid a soggy crust)
7Fill with cream chicken mixture.
8Roll out second crust to fit over mixture. Seal and crimp edges.
9Make slits on top and brush with remaining egg wash.
10Bake at 350 for 45 minutes or till golden brown
11Let sit at least 5-10 minutes to settle.
12Optional: You can add, chopped red or green pepper, celery, shallots, etc of you choice