Heat oven to 450°F. Coat bottom of two 9 inch glass pie plates with nonstick cooking spray.

Combine flour and broth; place in a large pot. Bring to a boil, add milk and celery. Simmer 3 minutes. Stir in chicken, vegetables, onion flakes, parsley seasoning.

Spoon chicken mixture into pie plates.

Unroll pie crusts, placing one on top of each pie plate and crimping edges.

Before baking, vent and lightly brush with beaten egg.

Bake at 450 for 15 minutes. Reduce heat to 350 and bake 30 more minutes.

Allow to cool slightly before serving.

**Freeze one, cook one.