Preheat the oven to 350 degrees F. In a small saucepan over low
heat, melt the margarine. Add the chopped onion and red pepper.
Sauté until the onions are golden. Add the tbsp of boiling water
and simmer for an additional 2 minutes.
In a medium-sized bowl, combine the cooked vegetables with the
chicken, water chestnuts, and drained broccoli. Blend in the beaten
eggs. Season the pareve milk with the mustard, salt, and black
pepper. Pour the mixture over the chicken and vegetables. Stir the
mixture to blend thoroughly. Pour into the prebaked pie shell. Bake
for 30 to 40 minutes, until the custard is set and the top is nicely