• Heat oven to 450 degrees F. Coat bottoms 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, poultry seasoning, garlic salt and pepper.

  • 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 degrees F for 15 minutes; reduce heat to 350 degrees F and bake for an additional 25 to 30 minutes or until filling is bubbling and crust golden.

  • Allow to cool slightly before serving.

Nutrition Facts

404 calories; 18 g total fat; 7 g saturated fat; 58 mg cholesterol; 444 mg sodium. 38 g carbohydrates; 1 g fiber; 20 g protein;