Cooking Instructions
- 1
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. - 2
Bring to boil then add chicken. Cook 8-10 minutes or until potatoes are soft.
Turn off heat at this point.
- 3
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. - 4
Unroll 1 pie crust and lay it in the bottom of a 9" deep pie dish.
- 5
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).
- 6
Unroll the other pie crust and lay it over the top. Pinch the sides closed to seal the pie.
- 7
Brush the top with a beaten egg, then cut 4 slits
- 8
Cook on a cookie sheet in preheated oven on 400° for 30-35 minutes.
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