Jack's Homemade Chicken Pot Pie Casserole

1. Put chicken breast in freezer until partially frozen (about one hour). Remove from freezer and cut into bite size pieces. Pour about 3/4 of the chicken broth in a 2 quart saucepan, add the chicken piece, bring to a boil and cook for approximately 8 to 10 minutes. Drain the chicken through a strainer reserving the liquid. Set aside.

2. In a Dutch oven or large 6 quart pan, saute celery and onion in the butter until celery is tender and the onions are opaque (about 10 minutes). Add the reserved liquid from the chicken, cream-of-chicken and cream-of-celery soups (undiluted), mixed vegetables and spices. Bring to a slow simmer.

3. 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 for about 20 minutes (DO NOT BOIL).

4. Using one package of pie crust dough, line the bottom and sides of an 11x15" casserole dish. Ladle the chicken pie mixture into the casserole 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 egg wash.

5. Bake in a 350-degree oven for 1 hour. Remove from oven and place on wire rack, cool and enjoy. If you put the pie in the refrigerator overnight, the sauce will thicken, seasonings will combine and the pie will be more delicious than it already is, it will also be easier to remove the serving portions.