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Originally shared on the web 01/29/2013

1/2 c. plus 2 T. butter, divided
1/2 c. all-purpose flour
1-1/2 c. chicken broth
1-1/2 c. half-and-half
3/4 t. salt
1/2 t. pepper
8-oz. pkg. sliced mushrooms
salt and pepper to taste
1 onion, chopped
1 c. frozen peas, thawed
3-1/2 c. cooked chicken, chopped
2 eggs, hard-boiled, peeled and chopped
2 9-inch pie crusts
1 T. whipping cream
1 egg

Melt 1/2 c. butter in a heavy saucepan over low heat; add flour and whisk until smooth. Cook, whisking constantly, one minute. Gradually add chicken broth and half-and-half; increase heat to medium and cook, whisking constantly, until thickened and bubbly. Stir in salt and pepper; set sauce aside. Melt one tablespoon butter in a large skillet over medium-high heat. Add mushrooms. Season with salt and pepper and sauté 10 minutes, or until golden; add to sauce. Add remaining butter to skillet. Add onion; sauté until tender. Stir in peas. Add onion mixture, chicken and chopped eggs to sauce. Spoon into 6 lightly greased 8-ounce oven-proof ramekins. Cut 6 circles, slightly larger than the diameter of the ramekins, from pie crusts. Top each ramekin with a pie crust circle; crimp edges and cut vents in tops. Beat together cream and egg; brush over pie crust. Bake at 375 degrees for 30 to 35 minutes, until golden and bubbly. Serves 6.