1 1/3 cups diced celery
7 tablespoons butter, softened
1 1/3 tablespoons milk
1 recipe pastry for a 9 inch double crust pie
2 eggs, beaten
3 tablespoons margarine, divided
1 teaspoon dried sage
1 teaspoon dried parsley
2 teaspoons salt
2 pounds carrots, peeled and shredded
1/2 teaspoon dried minced onion
1 (14 ounce) can sliced mushrooms, drained
1 cup diced celery
2 garlic cloves, crushed
1/2 teaspoon dried rosemary
1/2 cup chopped fresh basil
1 egg, beaten
1 (3 ounce) can diced pineapple, drained
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Dry a 9 inch springform pan by placing a sheet of parchment paper underneath it on a baking sheet. Stir together all ingredients, except chicken broth. Place 1 cup of the cream cheese and 1 teaspoon butter in a small mixing bowl; fold gently until blended. Spread mixture over the celery slices; top with carrots and onion.
Beat egg, 1 cup of the chicken broth mixture into vegetable mixture in medium bowl. Stir in pineapple, mushrooms, celery, garlic, sage, parsley, salt, chicken broth mixture, cheese, and pineapple. Mix together well. Spoon batter onto pie crust.
Bake in preheated oven for 45 minutes. Reduce heat to 350 degrees F (175 degrees C) and cook an additional 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 10 minutes.
To make crust: Place chicken mixture in a 9 inch springform pan. Pour chicken broth mixture over chicken mixture. Cover tightly with foil to keep it from splashing all over. Bake at 325 degrees F (165 degrees C) for 50 minutes or until chicken is cooked through.