This is not calorie friendly, but it is dearly loved in my house. I make it from scratch most of the time, but have been known to "cheat". I have used a store bought rotisserie chicken or left over chicken/turkey and refrigerated pie crust or even puff pastry (single top crust). Mamaw did not EVER! (please don't tell on me) You can omit or add any veggie you want. I love to use broccoli (al dente) also in addition to the listed veggies. Hey...I sneak it in on the kids every chance I get! You can also skip the double crust deep dish and opt for (2) single top crusted pies in regular pie pans.
1Add salt/pepper and chicken broth to a medium stock pot and boil chicken until cooked thru reserving the broth...set aside to cool and shred.
2Preheat oven to 350 degrees
3Skim any fat off the broth and bring back up to a boil
4add all veggies to broth and boil for 5 minutes then reduce to a simmer for 15 minutes.
5In a 2 quart round casserole dish add your preferred pie crust to the bottom of the dish and mold gently to the sides of the dish. Poke holes in the bottom with a fork and bake off for 10 minutes set aside
6When veggies are al dente add 1/3 cup cold water to flour and mix until smooth, add mixture quickly to simmering stock.add the shredded chicken. Simmer for 5 minutes. Turn off heat stir in butter, cream and nutmeg.
7Fill casserole with the filling and drape the top crust over the the entire top of the casserole dish, letting it hang over the sides.Vent the top crust with a sharp knife. Brush with the egg wash. (I claim the extra crust from the sides for myself, as I am the chef!)
8Bake off 35-45 minutes or until Golden Brown. Rim the edges with foil if they begin to brown too much. Allow pie to set up for 15-20 minutes to hold form when cut.
ENJOY!!!! You may want to skip dessert....but trust me it is worth it!