Chicken Pot Pie

2 pie crusts
1/2 cup butter
1/2 cup flour
1 tsp salt
black pepper to taste
2 TBSP finely chopped onion
3 cups chicken broth
1 1/2 cups sliced mushrooms
3 TBSP butter
3 cups cooked chicken, chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
4 potatoes, peeled and cubed
1/2 cup milk

Cook tenderloins in broth for 10 minutes.  Add potatoes and carrots and celery and cook for 5-7 min until softened.  Remove cooked chicken and vegetables from broth.

Melt butter.  Blend in flour, salt, pepper and onion.  Gradually stir in chicken broth.  Cook, stirring constantly, until smooth and thickened. In a separate pan, sautee mushrooms in 3 TBSP butter.    Mix potatoes, chicken, carrots, celery and mushrooms to broth mixture.  Mix well.

Put bottom pie crust in pie plate and place in oven for about 3 min while preheating to 400 degrees.  Take it out of the oven and let cool then brush with egg whites.

Pour mixture into bottom pie crust.  Cover with top crust, seal edges, and cut away excess dough.  Make several small slits in the top to allow steam to escape.

Bake in preheated oven for 30 minutes, or until pastry is golden brown and filling is bubbly.