CRUST:

15 oz. pkg. Pillsbury all ready pie crusts
1 tsp. flour
Beaten egg
Poppy seed (opt.)

FILLING:

1/2 c. flour
1/8 - 1/4 tsp. garlic powder
1/8 - 1/4 tsp. pepper
Dash salt
1 1/2 c. whole chicken breasts, skinned, boned, cut into bite size pieces 9 1 1/2 c.)
4 tbsp. butter
14 1/2 oz. can (1 3/4 c.) chicken broth
1 can or 1 frozen pkg. mix vegetables
2-4 tbsp. white wine

Prepare pie crust according to package directions for 2 crust pie using 9" pie pan. Heat oven to 375 degrees.

Lightly spoon flour into measuring cup; level off. In small plastic or paper bag, combine flour, garlic powder, pepper and salt. Add chicken; shake gently to coat. Remove chicken, shaking any excess seasoning back into bag; set seasoned flour aside.

In large skillet, melt 2 tablespoons of the butter. Saute chicken over medium heat until completely cooked and light golden brown, about 6 minutes. Remove from pan; set aside.

In same skillet over low heat, melt remaining 2 tablespoons of butter. Stir in seasoned flour. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in chicken broth. Cook over medium heat, stirring constantly, until slightly thickened and bubbly. Stir in thawed vegetables, chicken and wine. Spoon into pie crust lined pan. Cut decorated designs in second crust. Place over chicken mixture; seal edges and flute. Decorate with cut out designs. Gently brush with egg; sprinkle with poppy seed.

Bake at 375 degrees for 35 to 50 minutes or until golden brown. Let stand on wire rack 15 minutes before serving. 6 to 8 servings.