Chicken Pot Pie
Instructions
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Sauté vegetables and onions in butter about three minutes.
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Gradually stir in flour. Lower heat and stir one minute.
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Add chicken broth, marjoram (or oregano), nutmeg and pepper. Cook and stir until mixture thickens.
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Add chicken and sherry and heat thoroughly.
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Place in uncooked deep dish pie shell. Cover with pie crust and crimp edges. Cut vents in crusts.
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Beat egg yolk and water and brush over crust.
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Bake at 425 for 20 minutes or until crust is browned.
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Cool 5-10 minutes before serving.
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