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1
Combine flour, salt, pepper, and poultry seasoning in a shallow bowl and stir to mix well.
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2
Cut chicken into bite-sized pieces and dredge in flour mixture, shaking off excess flour.
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3
Reserve remaining flour for thickening sauce.
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4
Place 2 tablespoons butter in a large saucepan over medium heat; heat until the butter starts to bubble.
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5
Add chicken pieces and cook, stirring frequently, until they are lightly browned on all sides.
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6
Remove chicken from pan and set aside.
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7
Add remaining butter to pan.
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8
When butter is melted add two tablespoons of reserved flour mixture.
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9
Cook over medium heat, stirring constantly, until flour has turned golden brown.
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10
Whisk chicken stock into flour mixture.
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11
Cook, stirring often, until mixture starts to thicken.
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12
Return chicken to pan and add vegetables.
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13
Allow to return to a boil, then reduce heat to low and simmer until vegetables are almost done.
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14
While vegetables are cooking preheat oven to 375F
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15
Dust one side of one of the pie crusts with about a teaspoon of flour.
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16
If using an oval casserole dish, use a rolling pin to roll the crust into an oval shape.
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17
Place it floured side down into a 3-quart casserole dish and press it to a uniform thickness.
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18
Make sure there are no breaks in the crust and it comes all the way up to the top of the dish.
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19
If necessary, cut a little off the other pie crust to fill in the spaces.
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20
Pour the chicken mixture into the casserole.
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21
Top with the other crust and crimp around the edges, cutting off any extra dough.
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22
Cut slits in the top crust with a sharp knife.
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23
Bake for about 30 minutes or until top crust is golden brown and filling is bubbly.
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24
Let sit about 10 minutes before serving.
