Christina's Deep Dish Chicken Pot Pie

2 frozen pie crusts, thawed
1 C chopped onion
1 C sliced fresh mushrooms
3/4 C sliced celery
1/2 C shopped red bell pepper
2 TBSP butter
1/3 C flour
1 tsp poultry seasoning
1/4 tsp salt
1/4 tsp black pepper
1 C half and half or milk
2 1/2 C cooked chicked, chopped
1 C frozen mixed vegetables
1 egg, beaten

Preheat oven to 400. Roll out one pie crust and place in 2 qt round baking dish.

In large saucepan, cook onion, mushroom, celery and sweet pepper in butter over medium heat for 4-5 minutes or until tender. Stir in flour, poultry seasoning, salt and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and veggies. Heat through, then pour into baking dish.

Place second crust over chicken mix. Turn edges of pastry under and flute to edges of dish. Brush pastry with egg. Cut slits to allow steam to escape. Bake 30-35 minutes and cool 20 minutes before serving.