Preheat oven to 425 degrees Fahrenheit

Chop celery, onion, and potatoes.

Heat vegetable oil in skillet. When oil is hot, sauté onion until translucent.

Add in potatoes, carrots, and celery. Cook for 4-5 minutes.

Combine milk, flour, and broth.

Add to pan with vegetables and bring to a simmer. Allow thickening.

Add in chicken garlic salt and pepper.

Place 1 pie crust in cast iron (or other) pan.

Pour in ½ the filling (the other ½ will be used for the 2^nd pie)

Add top crust to pot pie and use a fork or knife to put small holes in top of the crust. I didn’t do an egg wash, but you certainly can.

Place in oven and bake for 15 minutes at 425, then turn temperature down to 375. If the edges are getting to brown use crust protectors for the remaining bake time.

Bake for 30-35 more minutes, until gravy, is hot and bubbly.

Remove from oven and let sit for 10 minutes before serving.