Aunt Bonny's Chicken Pie

Makes 1 pie, 4 generous servings

1½ pounds boneless, skinless chicken
2 cups cold water
1 chicken bouillion cube
Pinch of poultry seasoning

Poach chicken until fully cooked. Remove from broth and set aside to cool. Cut cooled chicken into about one inch cubes. Reserve broth, strain and set aside.

For roux:
4 tablespoons butter
¼ cup flour
1½ cups reserved chicken broth, strained

Over medium heat, melt butter & sprinkle enough flour (¼ cup) to form a thick paste. Stir constantly until golden and bubbly. Stir in enough broth (stir vigorously) until smooth like gravy. You may not have to use all the reserved broth.

½ pound fresh mushrooms, washed and sliced
2 pie crusts, top and bottom

Assemble pie in this order: Line pie tin or glass pie dish with bottom crust, cubed chicken, sliced mushrooms, pour roux over the top, seal with top crust. Pierce top of crust with the tines of a fork 4 times, one in each quarter. Brush top crust with egg wash, if desired.

Bake at 350° for up to 70 minutes or until top
and bottom crust are golden brown and juices are bubbling.

Let it cool a bit before cutting. Serve with a generous dollop of sour cream, a savory, crusty bread and/or a side salad. You can also serve the leftover reserved broth in cups.