1 1/2 skinless, boneless chicken Breasts 3 Stalks celery, 4 Tbls Butter 1 Large onion, 1 Green pepper 2 Cans cream-of-chicken soup 1 Can condensed cream-of-celery soup 1 Quart Chicken broth 1 Pkg frozen mixed vegetables 1 tsp dried Italian seasoning 1 1/2 tsp Basil, 1 1/4 tsp Thyme 1/2 tsp Sage ,1 tsp Oregano 1/4 tsp Seasoned salt 1 1/2 tsp salt, 1/2 tsp pepper 2 Pkgs refridgerated pie crust Egg wash (beaten egg)

Preparation

Put chicken breast in freezer until partially frozen (about 1 1/2 hours). Remove from freezer and cut into bite size chunks. Pour about 3/4 of the chicken broth in a 2-quart saucepan, add the chicken pieces, bring to a boil and cook approximately 8 to 10 minutes. Drain the chicken through a strainer, reserving the liquid. Set aside. Dice the onion, celery and green pepper; saute in the butter until celery and green pepper are tender and the onions are opaque (about 10 minutes). Add the reserved liquid from cooking the chicken along with the cream-of-chicken and cream-of-celery soups (undiluted), mixed vegetables and spices. Bring to a slow simmer. Add the chicken and return the mixture to a slow simmer. Adjust the seasonings to taste and add more chicken broth, a little at a time, if mixture is too thick. Simmer about 20 minutes (DO NOT BOIL). Using one package of the pie crust dough, line the bottom and sides of a 13×9x2″ baking dish. Ladle the chicken pie mixture into the dish. Using the other package of pie crust dough, cover the top of the dish, sealing the edges. Cut four or five slits in the crust to allow venting. With a pastry brush, coat the top pie crust layer with the egg wash. Bake in a 350-degree oven for 1 hour. Remove from oven and place on a wire rack to cool slightly.