Chicken Pie

A classic Southern favorite, this Chicken Pie is the ultimate comfort food!

1-9 in. deep-dish frozen pie crust
1 cup of diced fresh mushrooms
1/2 medium onion, diced
1 large carrot, diced
1 stalk of celery, finely diced
1 cup of frozen, diced potatoes, thawed
1 clove of garlic, minced
salt & pepper
2 tbsps of all-purpose flour
                                                                         2 cups of chicken stock
                                                                         3/4 cup of heavy cream
                                                                         1/2 cup of frozen peas, thawed
                                                                         2 cups of diced, cooked chicken
                                                                         1 tbsp chopped fresh tarragon
                                                                         salt and pepper to taste
                                                                         3 canned, flaky layers biscuits (3 biscuits, not 3 cans)
                                                                         1 egg, beaten

     Remove the pie crust from the freezer and allow to thaw.  Then, using a fork, poke holes in the crust to prevent rising while baking.  Bake the crust according to the package directions.  Allow crust to cool.  In a large pot or skillet, heat 3 tbsps of olive oil over medium heat and add the mushrooms.  Cook for about 3 minutes, or until lightly browned.  Then, add the onions, carrot, celery, and potatoes.  Cook for 5-7 minutes until onions are translucent and potatoes are soft.  Add the garlic, salt, and pepper and cook for one minute longer.  Next, add the flour and stir into the vegetables.  Cook for 1 minutes.  Next, whisk in the chicken stock and heavy cream.  Bring to a boil.  The mixture should be thick, and have the consistency of a spreadable mix.  If it is too thin, mix a bit of water and flour together in a seperate bowl and add to the mixture.  Repeat this step until the vegetable mixture is at the correct consistency.  Then, add the peas, chicken, and tarragon.  Salt and pepper the mixture to taste.  Pour the filling into the pie crust.  Next, take the 3 biscuits and split them horizonaly to make 6 biscuit rounds.  Cover the top of the pie with the biscuits.  Next, take the beaten egg, and brush the tops of the biscuits.  Bake for 15-20 minutes, or until the biscuits are golden brown.  Garnish with fresh parsley, if desired.  Enjoy!