Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes.
2
Whisk in flour and cook for 2 minutes. Add chicken stock and half and half and bring to a simmer. Add potatoes and simmer until tender. Stir in chicken, parsley and peas.
3
Pour mixture into casserole dish. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.
Note: Depending on the casserole dish you use, you may have to roll the pie crust to fit. If you use a round dish, the crust should fit over top. If you use a square or rectangular, you will have to use two or roll it to fit.
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