Directions

1. Preheat oven to 425.
2. In a greased 9-inch pie plate, unroll one pie crust, and press firmly into dish.
3. In a large skillet, melt butter over medium heat. Once melted, add flour and stir with a whisk until flour is fully incorporated and has turned a rich brown color. Gradually add chicken stock and spices. Reduce heat to low.
4. Add chicken and vegetables to broth mixture, and stir well. Bring mixture to a simmer, and cook five minutes more, until gravy is thick and vegetables have fully thawed.
5. Pour chicken mixture into prepared crust. Top with second crust, and crimp edges together using damp finger tips. Use kitchen scissors to remove any excess dough from edges.
6. Whisk egg, and gently brush over prepared pie. Cut three to five 2-inch steam vents into crust. Bake at 425 for 1 hour, or until crust is browned and filling is bubbly. Allow to cool for ten minutes before serving.