This recipe turned out great! Like the other reviewers suggested, I used a rotisserie chicken and doubled the filling. This ended up making so much, though, that I put it into a 13x9 glass dish and had to use 3 pie crusts in order to cover the bottom and top. My method: 1. Boiled carrots in water until almost cooked, added celery and turned off heat. Let sit for 5 minutes. Drain. 2. Performed step 3 for filling same as original recipe, except omitted celery seed and added 2 cubes of chicken bouillon. 3. Add diced rotisserie chicken, carrot/celery mix, and frozen peas to filling. Like other reviewers suggested, I brushed egg onto the bottom crust and pre-baked for about 5-10 minutes. It did shrink down a bit, but this didn't affect the final product. I then poured in the filling, topped with 2nd crust, brushed with egg and popped in oven at 375 for about 30-45 minutes until top was golden and filling was bubbling. I ended up with leftovers for the next day and it got rave reviews!
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This recipe turned out great! Like the other reviewers suggested, I used a rotisserie chicken...