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Ingredients
2 (9 inch) pie crusts
2 Cups chicken, cooked
1 Small onion, chopped
1/2 up celery, chopped
1 (10 ounce) Can cream of celery or cream of chicken soup
1/2 Cup carrots, cooked
1/2 Cup frozen peas
2 Small potatoes, diced & cooked
1/2 Teaspoon sage
Salt & pepper to taste
Instructions
Place 2 - 3 boneless chicken breasts in a large pan with enough water to cover. Bring water to a boil; add celery and onion. Reduce heat to low and simmer until chicken is cooked and onion and celery are tender. Meanwhile, place potatoes in boiling water and cook until tender, drain off water. When chicken is done, remove it from the pan and allow to cool, cut into bite-sized pieces. Remove celery and onion from pan with a slotted spoon and reserve. Drain off broth reserving about 1/4 cup to be used in the pie. Add celery and onion to the chicken. Add cream of celery soup, 1/4 cup broth from chicken, carrots, peas, potatoes, sage and salt and pepper. Mix well. Place 1 pie crust at the bottom of a greased pie plate. Pour mixture into pie crust and cover with remaining pie crust. Bake at 350F for 30 to 40 minutes until crust is golden brown. Allow to cool for 5 to 10 minutes before serving. If you would like a short cut you may use a package of frozen mixed vegetables instead of using the individual vegetables. You may also substitute diced turkey or beef for the chicken.