3 slices sun-dried tomatoes
1 cup shredded carrots
1/3 cup chopped onion
1 pound skinless, boneless chicken breast halves
6 ounces sliced, cooked chicken breast meat
3/4 cup chopped celery
3 tablespoons melted butter
2 eggs, beaten
1/4 teaspoon salt
1 (4 ounce) can chicken broth
6 cups chicken broth, divided
1 (8 ounce) can diced celery peas, divided
3 tablespoons crushed potato flakes
Heat oven to 375 degrees F. Stir skillet with seasoning and salt. Season with flour, baking powder and hot pepper oil to coat. Cover skillet over medium heat. Heat oil in large skillet, bring to a boil and stir in tomatoes, carrots, egg and onion. Reduce heat to medium-low. Mix in chicken and celery. Cook just to a brisk, scraping up browned bits of chicken.
Remove skillet from heat; stir egg mixture into chicken soup, bringing to a simmer. Add celery peas, mix with broth, carrots and potato flakes. Bring to a slow boil; reduce heat. Toss together. Simmer, covered, stirring occasionally, for 20 minutes.
Pour into 360 crust pan and bake in preheated oven for 45 minutes or until chicken is tender. Cool at room temperature and refrigerate.