1/4 cup butter or margarine
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups half-and-half
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons butter or margarine
1 (8-ounce) package sliced fresh mushrooms
1 small onion, chopped
3 stalks celery, sliced
3 1/2 cups chopped cooked chicken
2 hard-cooked eggs, chopped
1 (15-ounce) package refrigerated pie crusts
Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper; set sauce aside.
Melt 2 tablespoons butter in a skillet over medium-high heat; add mushrooms, onion, and celery, and cook, stirring constantly, until vegetables are tender. Drain and stir vegetable mixture, chicken, and chopped egg into sauce.
Fit 1 piecrust into a 9-inch deep-dish pie plate according to package directions. Spoon filling into crust; top with remaining piecrust. Trim off excess pastry. Fold edges under, and flute. Cut slits in top.
Bake at 375 for 30 to 40 minutes or until top is golden, covering edges with strips of foil after 20 minutes to prevent excessive browning.
