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Melt butter in heavy saucepan over low heat; add flour and cook 1 minute, stirring constantly. Gradually add chicken broth. Cook, stirring constantly, until it is thick and bubbly. Stir in salt and pepper. Stir in chicken, vegetables and eggs. Spoon chicken mixture into a lightly greased 12 x 8 x 2-inch baking dish. Roll out pastry on floured surface to 1/8-inch thickness. Cut pastry into 3/4-inch wide strips using a fluted pastry wheel. Arrange strips, lattice fashion, across top. Combine raw egg and water. Lightly brush pastry with egg mixture. Bake at 400° for 35 to 40 minutes or until golden. Makes 6 to 8 servings.
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Achievable elevated desserts — laminated doughs, cakes, custards
Organize pot lids vertically — saves cabinet space
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Ceramic pie dish — even browning, beautiful presentation