In a skillet, cook onions, celery, mushrooms and butter for 5 minutes or until onions and celery are tender. Stir in flour broth, seasonings and heat until thick and bubbly, about 2 minutes. Stir in half and half and mix well. Remove from heat and stir in peas and meat.

Pour into pie plate and top with pie crust. Gently press the edges of the dough onto the pan and flute with your finger tips. Use a cookie cutter to cut shapes into the top, or simply cut slits. Top with one beaten egg.

Bake for 30-35 minutes or until crust is brown.