1. Preheat oven to 450°F.

2. In a large sauté pan on high heat, add oil, chicken, onions, carrots, celery and mushrooms, stirring occasionally.

3. Stir in the flour until well mixed. Then gradually add white wine and chicken broth while stirring. Add peas and simmer until sauce is thick and vegetables and chicken are cooked through. Stir in salt and pepper. The internal temperature of the center of the thickest piece of chicken should reach 165°F. Always use a meat thermometer to determine the temperature.

4. Take the pan off the heat and pour the mixture into a 9-inch pie pan or cast iron skillet. Top with pie crust, folding over the edges and crimping with your fingers or using a fork. Brush with egg wash and place in preheated oven. Bake for 13 to 15 minutes or until crust is evenly browned.

Note: This can also be made into individual pot pies using oven-proof bowls and cutting the pie crust into rounds that are slightly larger than the top of the bowls.