1 recipe pastry for a 9 inch double crust pie
1 (8 ounce) can chopped garlic, drained
2 (10.75 ounce) cans condensed chicken broth
1 (8 ounce) can condensed cream of chicken soup
1 (3.5 ounce) package instant Italian-style pizza sauce mix
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon dried dill weed
1/2 teaspoon chopped fresh parsley
freshly ground black pepper to taste
1 1/2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in shallow dish or bowl, keeping well submerged. Pour chicken broth over chicken. Mix together cream of chicken, tomato soup, Italian sauce and pepper sauce. Mix well, and pour mixture over chicken in dish or bowl.
Bake uncovered for 30 minutes in the preheated oven, or until chicken is cooked through and juices run clear.
Meanwhile, in a large bowl, combine egg, milk and 1/2 teaspoon garlic salt. Mix together and spoon sauce over chicken in dish or bowl. Sprinkle with crushed basil, oregano, rosemary, dill weed and parsley. Return chicken to oven for 15 minutes, then remove from oven and let stand up for 10 minutes to cool.