Preheat oven to 450'.
Grease 2 glass 9" pie plates OR 1 9x12 casserole dish with cooking spray or butter
In a large sauce pan, sautee celery, carrots and onions in butter and olive oil on medium heat for 3-5 minutes-until the vegetables are tender
Add Mrs. Dash seasoning and flour
Stir well and cook on medium heat for 2-3 minutes to cook flour
Add water, chicken broth and Better Than Bouillon
Cook on medium-high for about 5 minutes-until the broth thickens-stirring continuously.
Add chicken and stir
Spoon the chicken mixture into 2 glass 9" pie plates OR 1 9x13 casserole dish
Carefully unroll pie crusts and lie on top of the mixture. If you are using 1 large casserole dish, lay the pie crust side by side to make a single layer crust. (The crust will overlap in the middle).
With a knife, score the top of the crust in several areas to allow ventilation
Cook for 20 minutes.
Let cool for 5 minutes before serving. ENJOY!
I typically serve this in a bowl as the both is rich and soupy. Serve with a fresh salad and bread to complete the meal.