Chicken Pot Pie

• 4 tablespoons butter
• 12 cup diced onion
• 1 cup diced celery
• 1 cup carrot, sliced
• 1 cup sliced mushrooms
• 1 cup frozen potato, cubed
• 13 cup all-purpose flour
• 1 (14 1/2 ounce) can low sodium chicken broth
• 1 14 cups 2% low-fat milk
• 1 dash lemon juice
• 13 cup chopped fresh parsley or 1 tablespoon dried parsley
• 14 teaspoon dried thyme
• 34 teaspoon salt
• 12 teaspoon fresh coarse ground black pepper
• 1 cup frozen peas
• 3 cups chopped cooked chicken
• 0.5 (15 ounce) package refrigerated pie dough
• 1 egg yolk
• 1 tablespoon water

1. Preheat the oven to 375F In a large nonstick skillet, melt butter over medium-high heat.
2. Add onion, celery and mushrooms; saute 6 minutes.
3. Sprinkle with flour; cook and stir 1 minute.
4. Add broth, lemon juice and milk; increase heat, cook, stirring often, until mixture comes to a boil.
5. Reduce heat and simmer 2 minutes, stirring constantly.
6. Remove from heat; stir in parsley, thyme, salt, pepper, peas and chicken.
7. Spoon into 13-by-9-by-2-inch baking dish or shallow 3-quart casserole dish.
8. On a lightly floured surface, roll pie dough to about 1-inch larger than baking dish.
9. Place over top of filling; fold edges under to make a hem and press down with fork.
10. Cut vents on top and brush with glaze.
11. Bake 40 minutes or until golden brown.

butter, onion, celery, carrot, mushrooms, frozen potato, flour, chicken broth, milk, lemon juice, parsley, thyme, salt, fresh coarse ground black pepper, frozen peas, chicken, egg yolk, water

Taken from www.food.com/recipe/chicken-pot-pie-267009 (may not work)