1/2 cup butter, divided
1 cup chicken broth
2 tablespoons garlic powder
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried oregano
2 cloves garlic, minced
1 small onion, thinly sliced
3 cups canned whole peeled tomatoes with juice
2 tablespoons olive oil
1/2 teaspoon dried basil
3 tablespoons chopped fresh parsley
1 cup shredded mozzarella cheese
1 1/2 teaspoons seasoning salt
1 ounce fresh lemon juice
1 cup chopped fresh parsley
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 400 degrees F (200 degrees C).
Cut 13 slices of pastry into 1 inch cubes. Transfer pastry cubes to a large mixing bowl. Mix butter, chicken broth, garlic powder, flour, salt and pepper.
Place 1 cup tomato mixture in bottom of ungreased 12 inch pie pan; add green onion and tomatoes. Pour tomato mixture over chicken mixture; cook until brown. Sprinkle with bread crumbs, Parmesan cheese, oregano, garlic, tomatoes, olive oil, basil, parsley and mozzarella cheese.
Bake in preheated oven for about 1 hour, until crust is golden. Unroll dough and bake another hour. Bake on bottom and allow to cool. Serve sliced fresh.