Melt the butter and add the shallots in oil. Let the shallots cook for a few seconds then add the mushrooms. Saute the mushrooms until they are starting brown and have released their liquid. Add the wine and saute until the wine has been absorbed. Set aside.

In a large pan, melt butter and add chopped onion and jalapeno. Saute until the onion is translucent and the jalapeno has softened.

Add the mixed vegetables and saute until they are cooked through and no water is in the pan. Add the seasonings and saute.

Add the chicken and remove from the heat.

Stir in the mushrooms you made earlier.

Toss everything well then put in a deep dish pie pan .

Wipe out the pan and melt butter in the pan. Add the chicken base and the vegetable base and swirl it around until it is well incorporated.

Add flour. Mix the butter and flour together and make a roux.

Add the wine and stir until the sauce is thickened and creamy .

Pour the sauce over the filling mixture. Put the top crust on top of the mixture. Seal the edges. Make a Pi symbol in the middle of the crust.

Bake the pie at 350 for 45 to 60 minutes or until the crust has browned.

Let the pie rest for about 15 minutes before serving .