The season for comforting pot pies arrives in sync with the peak of fall root vegetables; feel free to substitute your favorites in this creamy chicken filling. If you use a bunch of carrots with tops or fennel with the green fronds, chop some of the greens up to stir into the filling.
Heat oven to 425˚F. Lightly grease a 9 or 10-inch deep-dish pie plate. Heat oil and butter in a large, deep pan over medium-high heat. Add onions, parsnip, carrot and fennel. Sauté vegetables about 8 to 10 minutes or until just tender. Season with spice blend, salt and pepper.
Sprinkle vegetables with flour; cook and stir 2 minutes. Slowly pour in broth and milk; bring to boiling, stirring constantly until thickened. Stir in chicken and peas. Remove from heat; cool for 15 minutes.
Pour vegetable-chicken mixture into pie plate. Unroll 1 sheet pie pastry* and lay over mixture in pan; crimp edges. Cut slits in pastry with the tip of a knife to vent steam. Brush with beaten egg.
Bake pie 25 to 30 minutes or until golden brown and crisp. Serve hot.
*To create a decorative crust use small cutters to make steam holes and attach pastry cut-outs on