This is soo much better than the pot pies that I grew up on. It is a very sophisticated pie. I found a similar recipe that I tried some time ago and it was to dry. I used the same concept and came up with a version that more suits me.

Package of store bought pie crust-2 crusts

2 Cups of shredded cooked chicken

1/2 Onion diced

1 Package of sliced mushrooms

1 Tsp of chopped thyme

10oz of Frozen spinach defrosted and squeezed dry

1 1/2 Tbls of butter

1 1/2 Tbls of flour

2 Cups of warm milk

1 Cup of grated swiss

Pinch of nutmeg

1 Egg beaten

1 Tbls melted butter

Set the pie dough out to warm up. I used a springform pan but a regular pie pan works. Put a piece of parchment in the bottom of my pan and sprayed it with cooking spray. Put the chicken in a large bowl. Add some olive oil and butter to a non stick saute pan on medium and sauteed the onions until soft, then add in mushrooms, thyme and a splash of white wine cook them until the mushrooms are soft then add in the spinach with some salt and pepper and mixed all together breaking up the clumps of spinach. Put this mixture in the bowl with the chicken and wipe out your pan. Put in 1 1/2 Tbls of butter and melt add in the flour stirring at least 1 minute then whisk in your milk and cook until thick. Off the heat add in the swiss and nutmeg. Let this cook a few minutes and add the chicken mixture and the beaten egg. Place your first crust in the bottom of your pan making the edges as even as you can on all sides. Pour in the filling and top with the second crust and crimp your 2 crusts together. Make a few slits in the top of the crust and brush with the melted butter. Bake at 350 for 1 hour.