Stir in the flour, poultry seasoning, salt, and pepper.
Add broth and half-and-half all at once.
Cook and stir until thickened and bubbly.
Credit: Marty Baldwin
Stir in chicken and peas.
Pour into a 2-quart rectangular baking dish.
Place pastry over chicken mixture in dish.
Turn edges of pastry under; flute to edges of dish.
Brush pastry with some of the egg.
If desired, place cut-out pastry shapes on top of pastry.
Brush again with egg.
Let stand for 20 minutes before serving.
In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt.
Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size.
Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork.
Push moistened dough to side of bowl.
Form into a ball.
On a lightly floured surface, roll dough into a 13x9-inch rectangle.
2,000 calories a day is used for general nutrition advice.
