Chop all vegetables; put in large pot. Pour in both cartons of chicken stock. Spinkle with garlic salt and pepper. Stir.

Preheat oven to 400° F.
Thaw pie crust.

Bring to boil then add chicken. Cook 8-10 minutes or until potatoes are soft.

Turn off heat at this point.

In a small bowl, mix flour and milk. You might want to add pepper to the mix here instead of adding it earlier to the vegetable mixture.
Pour into pot and stir.

Unroll 1 pie crust and lay it in the bottom of a 9" deep pie dish.

Scoop filling into the pie until it is just to the top of the dish.

(There will be leftover filling that makes a great soup, or even used to make chicken and dumplings).

Unroll the other pie crust and lay it over the top. Pinch the sides closed to seal the pie.

Brush the top with a beaten egg, then cut 4 slits

Cook on a cookie sheet in preheated oven on 400° for 30-35 minutes.