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.