In the early autumn, my favorite mushrooms, Chanterelles, peak up through the ground and are found quickly on my menu. This pie is comfort food with a capital "C." Other mushrooms can be substituted but Chanterelles really make it sing. —Tall Clover Farm
Saute mushrooms in butter, until tender and most liquid evaporates.
Add one chopped onion, saute further, until translucent.
Add diced chicken to pan, cook until tender.
Add flour, stir, cook for a few more minutes for thickening.
Add lemon juice, incorporate.
Add sour cream, incorporate.
Let it cool to room temperature.
Preheat oven to 425 F.
Place baking sheet in oven.
Line crust in 9-inch pie plate (10-inch works, too).
Add cooled filling to crust.
Add and crimp vented top crust.
Brush top crust with egg wash (one egg, 1 t. water, mixed).
With oven at 425 F, place pie on baking sheet in oven, mid-rack.
Bake for 15 minutes, or until top crust begins to brown.
Lower temperature to 350 F, continue baking.
Bake for another 30-40 minutes, until golden brown and center firm.
Serve warm (though just as good reheated later).