Preheat oven to 375F.
Chicken and Broth:
Cook chicken (whole, pieces, and/or trimmings) in enough water to cover by about 2 inches. When beginning to boil, reduce heat and add carrots, onions, garlic and celery. Cook for several hours, adding more water as necessary.
About a half hour before finished, add oregano, basil, salt and pepper to taste.
When done, strain chicken and vegetables from stock. Set stock aside, discard vegetables and place chicken on a platter to cool slightly.
When chicken has cooled sufficiently, remove it from the bones, skin, fat, etc. and reserve the chicken. If necessary cut chicken into bite-sized pieces.
This can be done 1 or 2 days in advance.
Vegetables:
Use canned or fresh vegetables. Fresh vegetables should be sautéed slightly in butter so they will finish cooking during the baking. Set aside for final preparation.
Gravy:
Using the same pan in which you sautéed the fresh vegetables, add butter and flour to make a roux. Stir while cooking over medium heat. Cook for a couple of minutes until it browns slightly. Add the chicken stock. Cook over low to medium heat for a couple of minutes until the gravy thickens. Add a can of Creme of Mushroom, Cream of Chicken, or Cream of Celery condensed soup to the gravy and cook until it has combined with the stock gravy. Add more if necessary. Season with celery seed, salt and pepper to taste. If you like, prepare extra gravy to serve at the table.
Crust and Final Preparation:
Remove crescent roll dough from cans without separating the triangles. You should have three rectangles of dough. Roll out slightly and line the bottom and sides of a 9" x 13" deep baking dish, or use two smaller baking dishes.
Spoon vegetables into the bottom of the dish; add a layer of chicken, then repeat layers one time. About 3 cups of chicken is needed. Ladle gravy over the chicken and vegetables. Remaining dough should be rolled out slightly and layered on top of the chicken and gravy mixture. Seal the edges and cut 3 or 4 slits into the top of the dough.
Bake for about 60 minutes until crust is brown and pie is hot through. About 10 minutes before done, brush the crust lightly with melted butter. If crust edge begins to brown too quickly, cover edges with foil.
Remaining chicken and/or broth can be packaged and frozed for addition meals.
