Chicken Pot Pie II

2 boneless, skinless chicken breasts
3 cups chicken stock
1/2 cup diced celery
1/2 cup diced onion
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1 cup whipping cream
4 small red potatoes, peeled, diced and cooked (boil while chicken is cooking)
3 cups frozen mixed vegetable blend, thawed
2 refrigerated pie crusts
egg wash (1 egg beaten with a tablespoon of water)

In medium size pan boil chicken in chicken stock until cooked through (30 minutes).  Remove chicken from pan and reserve 2 cups of the chicken stock.  Chop chicken into bite size pieces and set aside.  Pour out remaining stock and place pan back on stovetop.  Over medium heat add butter, celery and onion.  Saute until tender.

Add flour to celery and onion mixture and mix well.  Allow to cook for 5 minutes and then add reserved (2 cups) chicken stock.  Mix well with a whisk.  Once the sauce thickens add salt, garlic salt, poultry seasoning and pepper.  Mix well and then pour in cream.  Remove from heat.

Preheat oven to 400 degrees.  

Add chicken, potatoes and thawed mixed vegetables to cream mixture and stir.  Season to taste.  (If using rolled pie crust, unroll first one and place in a pie pan.)  Pour 2-3 cups of the mixture into the bottom of pie crust.  **You can freeze remaining chicken-cream mixture and use later.**  Top filled pie crust with the other pie crust (or unroll the other on top).  Cut a few slits in the top crust and brush with egg wash.  Sprinkle with salt and pepper and then bake 30-40 minutes or until crust is golden.  Serves 4-6.