Portuguese Chicken Pie

1 - 3 lb. cut up chicken

1/2 tsp. salt

1/2 tsp. pepper

juice of halt a lemon

1 T. margarine

3 T. salad oil

1 large onion, chopped

2 medium carrots, cut into thin circles

2 T. flour

1 cup white wine

1 chicken bouillon cube

1/2 cup water

2 T. margarine

1/2 lb. fresh mushrooms, sliced

1 cup ham, diced

1 stick of pie crust

1 beaten egg yolk

Season chicken with salt and pepper and lemon juice. In a hot skillet. melt the margarine, add salad oil, onion and carrots and sauté stirring constantly until limp. Add chicken and brown together. Sprinkle flour over and stir to coat chicken. Add wine, crushed chicken bouillon and water slowly while stirring. Cover and simmer for 40 minutes, adding a little water if needed to keep moist. Heat a small frying pan and add the 2 tablespoons margarine. Saute mushrooms for 3 minutes, pour off all liquid and add to chicken along with ham. Blend. Place in large buttered casserole. Cover with prepared pie crust making a few slits on the top. Brush beaten egg yolk over crust and bake in preheated oven 325 F for 30 minutes or until crust is golden brown. Serves 8.