Country Style Chicken Pie

• 15 small white onions
• 2 cans (10 1/2 oz. each) chicken broth
• 4 medium carrots, sliced 1/2-inch thick
• 1 (9 oz.) pkg. frozen broccoli florets
• 8 oz. fresh sliced mushrooms
• 6 Tbsp. butter
• 1/3 c. all-purpose flour
• 1 tsp. dried tarragon
• 1/4 c. sherry (optional)
• 1/2 c. heavy cream
• dash of salt and pepper
• 2 c. cooked, cubed chicken
• 1 egg white
• 1 Tbsp. water
• Kitchenaid pie pastry for 9-inch single crust

1. Place onions and 1 can chicken broth in large pot.
2. Over medium heat, bring to a slow boil.
3. Cook 10 minutes.
4. Add carrots and cook for 20 minutes.
5. Stir in broccoli and mushrooms; remove from heat.
6. Let stand until needed.

white onions, chicken broth, carrots, frozen broccoli florets, mushrooms, butter, allpurpose, tarragon, sherry, heavy cream, salt, chicken, egg, water, kitchenaid pie pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833277 (may not work)