Ingredients:
4 c. cooked, shredded/cubed chicken
1/3 c. butter (2/3 of a stick)
1/3 c. flour
1 1/2 c. chicken broth
1 1/2 c. milk
1 1/2 tsp. "house" seasoning (salt, pepper, garlic powder, paprika)
2 tbsp. olive oil
1 lg. onion, diced
8 oz. fresh mushrooms
1 c. sliced carrots, cooked
1 c. peas, cooked
1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 350 degrees.
2. Cook chicken on stovetop, oven, or instant pot; shred or cut into small bite-sized pieces.
3. Meanwhile, melt the butter in a large saucepan; add flour and cook for 1 minute. Add chicken broth, milk (warmed in microwave), and seasoning, whisking, and cook 6-7 minutes, until thick and bubbly.
4. Stir cooked chicken and frozen vegetables into sauce and stir until eveything is heated through.
5. Spoon chicken mixture into a pie plate, and top with the pie crust. Brush top with egg whites and cut 4-5 slits in top to vent.
5. Bake for 35-40 minutes, until golden brown.
* Optional - top with bacon-cheddar biscuits instead of pie crust.