Step 1

Preheat oven to 375°F and spray a 2-quart casserole dish with nonstick spray. Set aside.

Step 2

Allow the pie crust to warm at room temperature for 15-20 minutes before rolling out.

Step 3

Heat the butter and oil in a skillet over medium-high heat until they shimmer.

Step 4

Add diced carrots and celery and cook for 3 minutes.

Step 5

Add minced onions and cook until onion is translucent.

Step 6

Add minced garlic and cook 30 seconds.

Step 7

Add the cubed, cooked chicken, diced mushrooms, and peas and cook 1 minute.

Step 8

Sprinkle vegetables and chicken with the flour and cook 3 minutes, stirring continuously.

Step 9

Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.

Step 10

Pour in the white wine and cream. Stir well.

Step 11

Season-to-taste with salt and add the pepper, thyme and basil. Stir well and continue to cook until thickened to a thick-stew consistency.

Step 12

Pour chicken stew mixture into the prepared casserole dish.

Step 13

Roll the piecrust to ¼ inch thickness and into 1-inch strips to create a lattice top. Or, drape it over the chicken stew mixture, and trim or crimp in the sides.

Step 14

Combine egg and water and brush the pastry with the egg mixture.

Step 15

Bake on the center rack of the oven for 35-45 minutes, or until the top is golden.