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Export 12 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F. Brush the bottom and sides of a 10-inch cast iron skillet or similar with vegetable oil. Set aside.
Step 2
In a large skillet over medium-high heat melt the butter. Cook the celery and green onion in the butter for 3 minutes or until the celery is beginning to soften.
Step 3
Lower the heat to medium, stirring constantly add the flour to the skillet. Stir until the butter has absorbed the flour.
Step 4
Continue whisking gradually adding the chicken broth. Increase the temperature and bring to a boil. Add the half & half and immediately lower the heat to simmer. Add the poultry seasoning, garlic salt, tarragon, lemon pepper and black pepper. Mix well. Simmer for 5 minutes.
Step 5
After 5 minutes, remove from the heat and mix in the chicken and vegetables. Mix well.
Step 6
Unroll one pie crust and fit firmly onto the bottom and sides of the skillet. Pour the filling into the crust.
Step 7
Fit the second crust on top. Fold under pressing the edges of the crusts together and pinching to seal.
Step 8
Cut slits in the middle of the crust to vent. Brush with the beaten egg wash.
Step 9
Bake for 40-45 minutes until the crust is golden. Rest for 10 minutes then serve.
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